Ribs.... Wrap or not?

Ringburner · 01-05-2013, 10:02 PM

Can someone point me in the direction of a thread regarding the above topic. I've always wrapped but I'd love to simplify my system.....

Sent from my Galaxy S3

gtr · 01-05-2013, 10:08 PM

Can't think of any threads right off the bat, but I never wrap. What I do is put the rub on, let 'em sweat, throw 'em in the cooker at my preferred temp (270-290, maybe 300), cook 'till tender - can be 3 or 4 hours. I know they're tender a few different ways:

1)the bend test - pick 'em up in the middle and the ends flop pretty much straight down, but not falling apart - or grab 'em on one side and make kind of an "L" by lifting that side.

2)toothpick test - toothpick slides in with little to no resistance

3)twist a bone - if it's pretty loose, it's tender.

That's it!

Oh - look up barbafunkoramacue's (not sure if that's spelled right) "Hot and Fast Weeping Ribs" and do that.

Bludawg · 01-05-2013, 10:14 PM

I don't wrap Ribs! I do cook mine around 300 deg, I don't pull the membrane, Normal time on BB and St. Louis 3.5-4 hrs they look like this

bo_b_q · 01-05-2013, 10:14 PM

I just did some Wednesday and didn't foil. Just went about 4 hours on 2 racks of baby backs at 225* +/- ...came out great. About as simple as it gets.

gtr summed up most everything I searched and read before I did mine, so I'd go with that!

Enkidu · 01-05-2013, 10:23 PM

Foil isn't necessary:

deepsouth · 01-05-2013, 10:25 PM

I don't wrap.

caliking · 01-05-2013, 11:02 PM

C'mon... Be a lazy farker like me and forget foiling. 4hrs at 300F should do it but the best advice has already been given above- learn a good test for doneness and run with it. I tired of taking forever to cook ribs.

Militant83 · 01-05-2013, 11:06 PM

Try both ways and see what you like best.

Ringburner · 01-05-2013, 11:07 PM

That's all the convincing I need!
The two racks on my wsm are the last ones I'll ever wrap!

Anything that frees up time to sit by the pool and sip something tasty can only be good!

Cheers all

Sent from my Galaxy S3

HankB · 01-05-2013, 11:07 PM

I foiled ribs for the first time on my last cook and was not fully satisfied with the results. I usually cook at 225-250 for about 6 hours in a WSM with a decent rub and that's it. I don't sauce either. I often sauce when I reheat them and I always serve with sauce for those who prefer it, but many like the ribs just the way they come off the smoker.

Neither do I mop. I like to close the smoker and keep it that way until they ribs are done.

Give it a try!

jrn · 01-05-2013, 11:20 PM

I never wrap my meat!

TomB · 01-06-2013, 05:52 AM

I am a wrapper. Like above, try both and do what you like best!

Captain Dave · 01-06-2013, 06:11 AM

Wrapping is like a patch, a tool for those who like to boil or steam their ribs into falling off the bone. After all... when you wrap, the ribs ARE steaming in the foil... I like a little bite in mine so i dont foil

Ron_L · 01-06-2013, 06:56 AM

Ringburner, you need to make up your own mind which you prefer. You can make a perfectly cooked, flavorful rib either way. It depends on cook time, time in the foil, etc. I do both depending on my mood and who I am cooking for. At competitions I typically foil and use that opportunity to get some extra flavor into the ribs because that is what typically scores better with the judges around here.. At home I typically don't foil because that's what I prefer. Either way I do it the ribs come out well and are not falling off the bone unless I want them cooked that way.

As someone suggested, try some without foil and see how you like them. Then try some with foil and see how you like them and make up your own mind.

Freddy j · 01-06-2013, 07:40 AM

Quote:

Originally Posted by Militant83

Try both ways and see what you like best.

Agreed. This hobby is 90% personal preference

01-05-2013, 10:02 PM	#1
Ringburner Full Fledged Farker Join Date: 05-26-12 Location: Napier, Hawkes Bay, NEW ZEALAND	Ribs.... Wrap or not? Can someone point me in the direction of a thread regarding the above topic. I've always wrapped but I'd love to simplify my system..... Sent from my Galaxy S3 __________________ The trick to creativity is knowing how to hide your sources......

01-05-2013, 10:08 PM	#2
gtr somebody shut me the fark up. Join Date: 10-16-10 Location: Culver City, CA	Can't think of any threads right off the bat, but I never wrap. What I do is put the rub on, let 'em sweat, throw 'em in the cooker at my preferred temp (270-290, maybe 300), cook 'till tender - can be 3 or 4 hours. I know they're tender a few different ways: 1)the bend test - pick 'em up in the middle and the ends flop pretty much straight down, but not falling apart - or grab 'em on one side and make kind of an "L" by lifting that side. 2)toothpick test - toothpick slides in with little to no resistance 3)twist a bone - if it's pretty loose, it's tender. That's it! Oh - look up barbafunkoramacue's (not sure if that's spelled right) "Hot and Fast Weeping Ribs" and do that. __________________ 50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD?

01-05-2013, 10:14 PM	#3
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	I don't wrap Ribs! I do cook mine around 300 deg, I don't pull the membrane, Normal time on BB and St. Louis 3.5-4 hrs they look like this __________________ I'm a Proxy Vegetarian> Cows eat grass & I eat cows.

01-05-2013, 10:14 PM	#4
bo_b_q On the road to being a farker Join Date: 09-28-12 Location: South Bend, IN	I just did some Wednesday and didn't foil. Just went about 4 hours on 2 racks of baby backs at 225* +/- ...came out great. About as simple as it gets. gtr summed up most everything I searched and read before I did mine, so I'd go with that! __________________ Golden Dome UDS \| iGrill \| Blue Thermapen. Where there is love there is barbecue. – Gandhi

01-05-2013, 10:23 PM	#5
Enkidu Take a breath! Join Date: 06-12-12 Location: Los Angeles	Foil isn't necessary: __________________ 22" OTG; 22" Performer; mini-WSM; Brinkmann gasser; UDS (on the way); Maverick ET-732

01-05-2013, 10:25 PM	#6
deepsouth somebody shut me the fark up. Join Date: 04-21-10 Location: Biloxi, MS	I don't wrap. __________________ Out. Again.

01-05-2013, 11:02 PM	#7
caliking is One Chatty Farker Join Date: 01-13-10 Location: Houston, TX	C'mon... Be a lazy farker like me and forget foiling. 4hrs at 300F should do it but the best advice has already been given above- learn a good test for doneness and run with it. I tired of taking forever to cook ribs. __________________ [FONT=Arial Narrow][B]EZ wood handled 3 wheeler \| OTS \| OTS mod to OTG \| [COLOR=red]Ladybug[/COLOR] SS Performer \| UglyDrumTandoor \| UDS v1 \| midi UDS with [COLOR=red]red[/COLOR] [COLOR=black]nipples[/COLOR] \| SJG smoker mod \| Simpsons SJS \| [COLOR=black]Simpsons[/COLOR] OTG \| WGA charcoal \| SJP \| Stacked brick WFO \| Lodge Logic Sportsman's Grill cast iron hibachi/sigri \| [COLOR=green]LBGE \| sbge \| [SIZE="1"]mini bge[/SIZE] [/COLOR] [/B][/FONT]

01-05-2013, 11:06 PM	#8
Militant83 is one Smokin' Farker Join Date: 05-05-11 Location: Circleville, OH	Try both ways and see what you like best. __________________ Pitboss 1100 Pro , 250 gal drum cooker, Weber OTG, Covert Black Thermapen ,Instagram- MilitantQ

01-05-2013, 11:07 PM	#9
Ringburner Full Fledged Farker Join Date: 05-26-12 Location: Napier, Hawkes Bay, NEW ZEALAND	That's all the convincing I need! The two racks on my wsm are the last ones I'll ever wrap! Anything that frees up time to sit by the pool and sip something tasty can only be good! Cheers all Sent from my Galaxy S3 __________________ The trick to creativity is knowing how to hide your sources......

01-05-2013, 11:07 PM	#10
HankB is One Chatty Farker Join Date: 01-16-12 Location: Winfield, IL	I foiled ribs for the first time on my last cook and was not fully satisfied with the results. I usually cook at 225-250 for about 6 hours in a WSM with a decent rub and that's it. I don't sauce either. I often sauce when I reheat them and I always serve with sauce for those who prefer it, but many like the ribs just the way they come off the smoker. Neither do I mop. I like to close the smoker and keep it that way until they ribs are done. Give it a try!

01-05-2013, 11:20 PM	#11
jrn Full Fledged Farker Join Date: 07-30-12 Location: Quitman, Ms	I never wrap my meat! __________________ UDS, mini wsm, 22.5" weber kettle

01-06-2013, 05:52 AM	#12
TomB Full Fledged Farker Join Date: 02-07-10 Location: Des Moines, IA	I am a wrapper. Like above, try both and do what you like best! __________________ Tom [B]Red Nose BBQ[/B] WSM 22.5" x 2 Weber Smokey Joe Weber Mini-WSM Weber Genesis gas grill Smokey Mountain gas smoker

01-06-2013, 06:11 AM	#13
Captain Dave is one Smokin' Farker Join Date: 07-29-09 Location: Luling, Texas 78648	Wrapping is like a patch, a tool for those who like to boil or steam their ribs into falling off the bone. After all... when you wrap, the ribs ARE steaming in the foil... I like a little bite in mine so i dont foil __________________ Thanks for noticing

01-06-2013, 06:56 AM	#14
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	Ringburner, you need to make up your own mind which you prefer. You can make a perfectly cooked, flavorful rib either way. It depends on cook time, time in the foil, etc. I do both depending on my mood and who I am cooking for. At competitions I typically foil and use that opportunity to get some extra flavor into the ribs because that is what typically scores better with the judges around here.. At home I typically don't foil because that's what I prefer. Either way I do it the ribs come out well and are not falling off the bone unless I want them cooked that way. As someone suggested, try some without foil and see how you like them. Then try some with foil and see how you like them and make up your own mind. __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850