Originally Posted by LMAJ
I would rub them, throw them on the pit and cook till they pass the bend test..
If you have room for the tips cook them at the same time and toss them in some beans.
When we competed, we did the cook/foil thing to get the MAX control and flavor in our ribs and did very well in that catagory.
I still wrap when doing ribs as presents (bribes
) for others since they have to go in foil for pickup/delivery anyway.
But here at home I just trim and season them and put them on the PG500 at 270 (ish) till they pass the bend test.
NO spritzing or saucing ever.
Normally 4-4.5 hours for loin backs and about 5-5.5 hours for spares.
They come out wonderful!
The small "incremental" improvement with wrapping is in no way justified by the extra mess and labor of wrapping, IMHO.
Good Eats either way.
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera" and Sherman.
Now cooking with a Fast Eddy PG500
Proud Pellet guy cooking on real wood.