Ribs.... Wrap or not?

[Banjo]

I vary what I do based on who I'm cooking for. I, like Ron, wrap at competition. When I'm out in Texas at my parents house I cook a dry rib. Here in Cali I cook both a dry and a wet rib. It all depends on taste preference

[BobM]

I've had very good results by foiling my pork ribs. :)
I tried not foiling them a couple of times, and was not happy with how they came out. :(
I am going to try not foiling again, just to see if I can get them to come out good. I like a challenge. :D

Bob

[Wampus]

Foiled, not foiled, wet, dry, skinned, not skinned, hot, fast, low, slow.....

It's all out there. I wouldn't recommend deciding what the best way is until you've tried them all and decide what you like best.


It's about like trying to argue the beans/no beans/noodles/no noodles with chili debate IMHO.

[Bluesman]

Originally Posted by Wampus

It's about like trying to argue the beans/no beans/noodles/no noodles with chili debate IMHO.

In CHILI!!!!!!!!

[WhiskeyPigBbq]

Originally Posted by whiskeypigbbq

thank you for this post. I generally wrap my ribs but i think this thread has talked me out of it. I have two racks of stl's on with a spatchcocked chicken. It has been a long time since i have went aunatural on my ribs. Plus i am really comfy on the couch watching the football game. And being lazy..

They didn't turn out bad.....I tried using an aluminum pan and grate to keep clean up easy and ended up having some weird taste.


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[gaspipe1]

Originally Posted by 4uweque

The best ribs I've ever made are hot and fast, not wrapped. I found this method on this site and it really changed my rids. They are glorious.

Any chance you able to post a link for that thread? Would love to read it and thanks in advance!


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[Bludawg]

Originally Posted by The_Kapn

Do you apply ANY seasoning to your ribs?
If so, why?

Just curious.

TIM

Sorry the dam DSL line was on the fritz for a few hrs
I do in fact season my ribs. I use a light coat of McCormicks Season salt, about 2 tbbl of my SC mustard sauce. and a light coating of a low salt low sugar rub. When I say light i mean you can still see the white fat through it plainly. or I use 50/50/25 K salt, 16 mesh BlkP and granulated garlic. and a thin vinegar sauce glaze( Similar to a Lex dip) 15 min before they come off

[Ole Man Dan]

I smoke Ribs at 300° to 325°. (3.5 to 4 hrs aprox)
I don't wrap. I don't sauce until the last half hour.

I pull em when they will bend double...

[martyleach]

I am sorry, didn't read alll the posts so I may be redundant and/or boring..
I have a Big Green Egg and I cook my ribs (not babybacks) 4 hours at 275 no foil. Give them a spritz every 15-30 mins with apple juice or your favorite moisterizer... Usually pretty perfect...

[El Ropo]

foiling ribs is a leftover step from the now defunct 3 2 1 cooking method.. sure you need to foil if you are going to subject those poor bones to 6 hours of low heat.

Cookin' at 275-300, no need to foil, spritz, mop, glaze.. let em rip till the sizzling gets quiet.

[Ringburner]

Originally Posted by Ole Man Dan

I smoke Ribs at 300° to 325°. (3.5 to 4 hrs aprox)
I don't wrap. I don't sauce until the last half hour.

I pull em when they will bend double...

This exactly what I had in mind for my new process.

Sent from my Galaxy S3

[Ringburner]

My last ever wrapped ribs. They were pretty good..... I really hope the no wrap method is as good!



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[JOMANCHU]

I wrap mine for the last two hours and add apple juice. Works for me but love to try different techniques. Ring burner those look great.

[bacchus99]

Originally Posted by rwalters

Well, I can tell you that for me personally, I used to ALWAYS foil when I cooked on WSM's... I DID NOT want too, and I tried without numerous times, but I was NEVER as happy with the end result as when I foiled. That all changed last month when I sold my 22.5 WSM and bought a Pit Barrel Cooker (I am not trying to sell a PBC, just sharing my experience)... I had been convinced by a good number of people that I wouldn't have to foil on a PBC... I tried it, and was blown away! The "toothpick test" is really what shocked me... I popped a TP into the slabs of baby-backs that were just finishing up only to have TONS of juice come squirting out. They were outstanding, and for me, the first unfoiled ribs that I personally have ever been super proud to serve :)

So my question to those who love the end result of their unfoiled ribs... What was I doing wrong on my WSM? If I had to guess, I would say that I was not cooking them hot-n-fast enough...like 290-310 degrees? The common thing that I am starting to see is those that foil are cooking low-n-slow, and those that do not foil are cooking hot-n-fast... Could there be any truth there???

Were you using no water in the pan? I have found contrary to what folks say on this forum that if i don't put water in the pan i get a dry jerky like bark on my food. That ain't for me...i like a good bark but it was like the ribs would be tender once you got thru the bark. So i run my WSM with water always now. If i want hotter temps i light more initial charcoal or use a grill.

[4uweque]

Originally Posted by gaspipe1

Any chance you able to post a link for that thread? Would love to read it and thanks in advance!


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I can't recall any one thread in particular, I just continued to read success stories from people using hotter temps than the usual 225 and not foiling. I finally got my drum up to 300 and tried it, 3 1/2 hours later I had the juiciest most tender ribs I've ever cooked. Everyone should at least try it and see if you like it.