sylntghost
is Blowin Smoke!
ive been wrapping lately. thought i might go no wrap this weekend.ive been doing 2 hours smoke 2 hours foil then eat. have not tried 3 2 1 either.
ribs..wrap or no wrap?
- Thread starter sylntghost
- Start date
Zin
is Blowin Smoke!
No need to wrap ribs...only wrap if pressed for time. When i am pressed for time i do a semi wrap...lay rib meat side down on a sheet of foil...bend the foil upwards around rib and leave open...moisture will evaporate and grease will slowly fry the meat...you are left with the best bark imaginable...good luck.
Smokin69th
Knows what a fatty is.
I'm a wrapper... 2.5 hours unwrapped, 1.5 hours in foil (with a line of boiled cider) then sauced and 45 minutes to finish... or until I can't wait any longer...
I save butcher paper for wrapping briskets or chuckies, but I may try that later.
I save butcher paper for wrapping briskets or chuckies, but I may try that later.
IamMadMan
somebody shut me the fark up.
I am a non-wrapper, but have wrapped several times due to time constraints trying to speed things up.
Richard_
is Blowin Smoke!
I'm a wrapper , I do 3-1-1 @ 225 on my traeger , I pour some dr pepper into the wrap
code3rrt
Babbling Farker
I.ve done no wrap, wrap in foil (nothing added), wrapped in foil with squeeze butter and brown sugar, and wrapped in paper (nothing added). My preference is wrapped in paper, juicy, tender ribs with the bark I like. I used to sauce all my ribs, but I started liking them more without sauce, so now I only sauce when that's what I'm hungry for.
Best way to find what you like, is to try different methods until you find what hits your hot button!
Have fun with it and enjoy!
KC
Best way to find what you like, is to try different methods until you find what hits your hot button!
Have fun with it and enjoy!
KC
Enrico Brandizzi
Babbling Farker
That should be the way for All of Us! Experience ourselves all and then decide what makes us happyer! For me, now, 3 h no foil at 250F, 2 h in paper foil and finally sauced. Toal time for StL 5 h.
sylntghost
is Blowin Smoke!
thanks for the replies. my wife likes fall off the bone ribs. really fall off the bone. i think i'll do 3 2 1 for her rack and do mine no wrap. that way there will be peace at the dinner table..lol:becky:
wayne77
Full Fledged Farker
I was going to suggest two racks. I do that every time now. I'll do one my tried and true way then experiment with the other. Even if it's just a different rub, just to try something new. Hasn't sucked yet!
Skip
is Blowin Smoke!
Wrap or no wrap is relative to compete or no compete. If you compete you probably wrap. I know from big rib cooks like peoples choice though that unwrapped ribs are very tasty and a wonderful treat all on their own but I would be killed around here if I didn't wrap my comp ribs.
3-2-1 was developed for full slab (untrimmed) spares at 225, so if you're not cooking full spares at 225 you may want to adjust the timing.
Questions about foiling meats bring out a wide array of opinions. As code3rrt mentioned, do what you like. It's your food :-D
When I am cooking for us I usually don't foil, but I also use a savory rub and don't sauce, either. At competitions we use three different rubs, foil with a magical alchemical concoction to pump up the flavor, and glaze with a blend of two sauces. The results are very different, but both are good.
One note: You'll see lots of folks claim that foiling will produce mushy or over cooked ribs. Foiling does not over cook anyone's ribs. The cook does that :-D I can put out undercooked, overcooked or perfectly cooked ribs with or without foil, and I've probably done all three at one time or another :becky:
toddrhodes
Knows what a fatty is.
My worry with wrapping is always bark, or lack thereof. Does the 1 hour outside of the wrap still produce a bark worthy of someone who finds that to be the best part of the ribs? I've done both ways personally and am always conflicted - I rarely want to wait the full 4-5 hours for non-wrapped, but I prefer the non-wrapped texture. I'm missing one key ingredient: patience 
THoey1963
somebody shut me the fark up.
I did a test once with two SLC racks. Cooked both naked for two hours, wrapped one for an hour, and unwrapped for the last ~ hour. Pulled both when they were bendy. Both racks turned out good. Little more bark to the outside of the unwrapped rack and little more juicy / fall off the bone to the wrapped rack. We decided that for just us, we liked wrapped better, but if I am making a bunch of ribs, there isn't enough difference to make it worth the extra effort.
As to the question of if wrapping effects the bark and if the last hour unwrapped helps, I think it does. These were wrapped and then unwrapped.
As to the question of if wrapping effects the bark and if the last hour unwrapped helps, I think it does. These were wrapped and then unwrapped.
Bludawg
somebody shut me the fark up.
I refuse to practice "Safe BBQ" No Wrapping of Bonz here.
JoSal73
Full Fledged Farker
deepsouth
somebody shut me the fark up.
i don't wrap, nor do i have a time table for doneness.
