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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-05-2013, 10:02 PM   #1
Ringburner
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Default 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.....

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Unread 01-05-2013, 10:08 PM   #2
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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.
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Unread 01-05-2013, 10:14 PM   #3
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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
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Unread 01-05-2013, 10:14 PM   #4
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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!
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Unread 01-05-2013, 10:23 PM   #5
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Foil isn't necessary:

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Unread 01-05-2013, 10:25 PM   #6
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I don't wrap.
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Unread 01-05-2013, 11:02 PM   #7
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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.
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Unread 01-05-2013, 11:06 PM   #8
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Try both ways and see what you like best.
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Unread 01-05-2013, 11:07 PM   #9
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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

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Unread 01-05-2013, 11:07 PM   #10
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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!
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Unread 01-05-2013, 11:20 PM   #11
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I never wrap my meat!
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Unread 01-06-2013, 05:52 AM   #12
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I am a wrapper. Like above, try both and do what you like best!
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Unread 01-06-2013, 06:11 AM   #13
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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
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Unread 01-06-2013, 06:56 AM   #14
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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.
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Unread 01-06-2013, 07:40 AM   #15
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Quote:
Originally Posted by Militant83 View Post
Try both ways and see what you like best.
Agreed. This hobby is 90% personal preference
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