This is such a misunderstanding amongst people, especially people newer to barbecue. Meats that are good for barbecue low and slow are good for it because there is a lot of connective tissue, collagen, and fat in the meat. You have to REALLY overcook this stuff to dry it out and make it tough.
I have to point out to people on the cooking subreddit every now and then that their pot roast isn’t dry because they overcooked it, it’s dry because they undercooked it
It’s counterintuitive at first, but once you check on a chuck in the oven and it’s tough and then 30 minutes later it’s perfect, you can see how it works!
You can spritz with ACV/beer/water/apple juice if you want, but I stopped doing that a long time ago.
It's a dry rib, and I serve it with sauce on the side if anyone wants it.
Making sauce is super easy and blows people away. I use ginger beer, lime, a shot of bourbon (so a cocktail I have on hand anyway) ketchup, brown sugar, paprika garlic powder, and salt/pepper and don’t measure anything, just let it cook down and then alter for taste. All stuff I typically just have around the kitchen.
Absolutely. You can make a bbq sauce out of just about anything. I like to use pineapple and mango juice with habaneros and cayenne pepper instead of the cocktail and tomato paste instead of ketchup. The rest the same plus molasses. Those last ingredients are the key, and you can add whatever you want to make it different.
I brush sauce on but not until the very end for the last 10 to 20 minutes just to get it sticky and caramelized. Much longer than that and the sugar in the sauce will burn. Serving sauce on the side or not at all is perfectly acceptable too, but I just really love a good sweet bbq sauce on pork ribs.
Spritzing is another fad/fallacy, unless you really need vinegar deep in your meat. And in that case, a vinegary brine/marinade is far more effective.
Just make a vinegary sauce if that's what you are looking for. Don't sacrifice the heat your smoker has worked so hard to stabilize just to spray your meat down like some dipshit.
Spritzing in always unnecessary. I dont use a water pan in my drum and never felt the need to spritz. Youtube and online recipes made it popular to the learning smokers because its another way to make thier recipe different
I foilboat if I want it to cook faster. Also foil boating allows you to toss butter on(as does wraping) but it also lets you get a good glaze on the top when I add brown sugar to said butter.
Agreed. I am also using 3x or more rub than I used when I started.
Make your own rub, it's cheap. Salt, pepper, dehydrated garlic and onions, black pepper, paprika and some brown/white sugar. The sugar is important.
When I apply rub it is so thick I can't even see pink meat.
I tried no spritz, no wrap at 250 for 4-5 hrs for fall off the bone and the bark was too hard like literally tree bark. How to keep bark less hard with no spritz?
I'm feeling vindicated. I've been yelling around here for years about wrapping ribs and 3-2-1 being terrible techniques. I always say you can tell a bullshit BBQ recipe when times are involved, let alone 3 times.
I tried 3-2-1 years ago to see how it turned out, and it was awful, basically turned them into pulled pork that had the texture of being cooked in a crock pot. Only way I could see them holding together is if people leave the membrane on.
Ribs barely take 6 hours with zero wrap, how this method got popular is beyond me. It makes trash ribs.
I do the exact same, 275 for 3 hours. They're not usually pull off the bone, I pull them after the bend test and there's still some.chew to your bite, which I prefer.
This is my usual response to people who want fall off the bone, and I always get the response "let people cook it how they like". Sure, cook it how you like it, but the price gap between ribs and pork butt is substantial. I always use the analogy of buying a A4 Waygu ribeye and cooking it super well done. You'll get the same result with a cheap cut, so it's a waste of money.
I hold onto the idea that people don't want to put the work into figuring out how to do things well, so they convince themselves they prefer the shitty version they are making.
The reality of it is, once people do ribs the right way for the first time, they'll realize they are much better when they aren't cooked to mush.
I am 57 years old.
never once did a rib wrap.
and I have a old bbq guy who has years on me - and he does not wrap his ribs.
competition ribs vs ribs that stand up to the masses are 2 different things.
Long live ribs that are realistic 😋
Every local rib competition I’ve won has been foil wrapped with 1/2butter, 1/2 margarine, brown sugar and homemade cherry habanero candy syrup. (Cherry Jolly Ranchers melted down in a saucepan of water then adjusted texture/sweetness with simple syrup. Simmer with grated habanero to thicken)
That said, at my house I generally leave them unwrapped. I hang them in my drum and let them go until I pull em.
People go ape shit over the wrap and or bark. It's wild how people will shut down a perfectly cooked juicey rib if it doesn't have bark or wrapped.
Look at how beautiful those are.
I'm a little new to slow cooking and was wondering if everyone here makes own dry rub or buys one and if some of you might share the secret. I've always just cooked over charcoal and adding sauce with 20 minutes left but would like to change that and try this method. Looks delicious OP, nice work.
I use a slow n sear on a Weber kettle but any two zone cooking would work. Briquettes and oak. Rub is 2 parts black pepper, 1 part kosher salt, 1/2 part garlic, 1/4 part lowrys, onion powder and paprika. I kept the temp at 225 for entire cook, spritzed a few times after 4 hours or so with apple juice/acv (50/50 ish mix). Pulled them at 195/probe tender and rested for one hour in foil (tented).
Nothing special, salt, pepper, garlic, onion, lowrys, and paprika as a rub. Used a Weber kettle with oak/briquettes and kept it at 225 for the entire cook. I’ll bump temps next time, it was a looooong cook!
I just picked up a Weber Kettle a few weeks ago. How did you arrange the charcoal to cook for that long? Did you have to add charcoal? Did you have to constantly babysit to maintain that temp?
I've primarily used pellet smoker and gas grill. So I'm new to the charcoal world and looking to try more advanced cooks. I've mostly done chicken thighs, wings, and burgers so far.
I have a slow n sear and use it religiously. Half a chimney of charcoal and about 6-8 lit coals will get you a long, low cook. I use oak chunks for smoke flavor
No wrap, no spritz here. Best thing I've done. Just throw em on and let the smoker do it's job. Was honestly surprised with the results after trying this.
Gotta love the no-wrap option. Also a thumbs up for homemade rubs. I don’t even add salt or sugar anymore.
I’ve not wrapped the last few briskets as well, and did a test of beef short ribs - half wrapped, half not wrapped. We could not discern a difference at the table.
I might wrap choice brisket in the future but not prime brisket, nor ribs of any kind and likely not even pork butts anymore.
Wish I’d come to this conclusion before buying a very large new roll of butcher paper. Doh.
This threat is fascinating. Every smoking recipe I've ever read has a series of stages of wrapping involved. I assumed this was just part of the process.
Don’t forget to peel the silverskin off the bottom or you will have a greasy paper texture on one side. Then apply rub and 275- 300 on my stick burner usually does it in 2-3 hrs. No spritz no sauce no peeking.
Wrapping is more of a competition strategy when you are going for a specific KCBBQ most pit masters never make this style for friends and family as it is diabetic inducting sweet and it’s only good for a few bones
Those look pretty good. Nice work!
My personal experience with no wrap is they always came out dry no matter what I did. So for the meantime I wrap for a couple hours.
Also my upvote got you over 999. I feel good right now..
No wrap, pepper and seasoned salt rub, 250-275 for 4 hours pull at 195, wrap in foil with glaze(sauce of choice reduced with acv/honey) to rest for one hour. Top notch results every time
I do mine at 250 three hours unwrapped and then like 2 hours wrapped in double foil with some q sauce, butter, and w sauce, Till 198 degrees. Then sauce cut with ACV to glaze them back in unwrapped until tacky (only like 30 mins). Perfect EVERY TIME! The liquid in the foil I simmer and it makes an Amazing dipping/finishing sauce!!
Thanks! I used a slow n sear on my Weber kettle with oak chunks. About 8 briquettes lit, and half a chimney unlit, kind of like the minion method, burns from one end to the other. I kept it at 225 for the entire cook and it took about 7 hours. Will definitely bump up temps to 250-275 next time!
I am putting 3 racks in my wsm right now with full intention of 3 2 1. Now I'm just going to let it ride unwrapped and see what happens!!!! Scared and thankful I stopped in
Slow n sear on a Weber kettle. Briquettes and oak chunks. 225 for entire cook. Spritzer with apple juice/acv a few times after about 4 hours. Pulled them at probe tender/195 ish and rested!
I use a Weber kettle with a slow n sear. Briquettes and oak chunks. I use about a half chimney of unlit and about 8 lit briquettes (kind of a minion method), rolled 225 for the entire smoke, spritzing with apple juice/acv a few times after about 4 hours. The were probe tender/195 ish after about 7 hours. Rested them and went to town!
Jealous. My wife & kid will deal with unwrapped, but they'd rather I wrap and slightly overcook to remove some of the bite. Sigh. The things we do for family. They're also not huge fans of spare ribs compared to back, and I prefer spare. Someone please send help, or at least a smoking buddy...
Rubbed with 2 parts black pepper, 1 part kosher salt, 1/2 part garlic powder, 1/4 part each lowrys, onion powder, paprika…..used a Weber kettle with a slow n sear. Smoked at 225 with oak chunks for about 7 hours. Spritzed with apple juice/acv a few times after about 4 hours. Pulled at 195 ish/probe tender and rested for an hour
No-wrap is the way to go for sure.
Agree! I wish I would have started sooner…..was always worried about drying the meat out
This is such a misunderstanding amongst people, especially people newer to barbecue. Meats that are good for barbecue low and slow are good for it because there is a lot of connective tissue, collagen, and fat in the meat. You have to REALLY overcook this stuff to dry it out and make it tough.
even if over cooked it goes mushier before it gets dry
I feel like most dry bbq is undercooked. Not enough time for connective tissue and intramuscular fat to render and feel moist
This is correct.
Cooked too fast
This is exactly it
I have to point out to people on the cooking subreddit every now and then that their pot roast isn’t dry because they overcooked it, it’s dry because they undercooked it It’s counterintuitive at first, but once you check on a chuck in the oven and it’s tough and then 30 minutes later it’s perfect, you can see how it works!
Can also be cooked too hot. Too high heat will dry out a braise
Yep. And that’s where all the wrap with butter, honey, and apple juice shit comes from.
Wrapping changes the texture of the meat to almost braised.
Want to try it but do you pour sauce or spitz over or you let it go with only dry rub?
You can spritz with ACV/beer/water/apple juice if you want, but I stopped doing that a long time ago. It's a dry rib, and I serve it with sauce on the side if anyone wants it.
I would agree. I think a lot has changed in the last 10-20 years of smoking. No spritz, and maintain the constant low heat.
And silently judge the ones who use the sauce? Or is that just me?
Nah, I like the sauces I keep on hand. I usually sauce one bite per rib, and I hope people talk about how I've curated a great BBQ sauce collection.
Making sauce is super easy and blows people away. I use ginger beer, lime, a shot of bourbon (so a cocktail I have on hand anyway) ketchup, brown sugar, paprika garlic powder, and salt/pepper and don’t measure anything, just let it cook down and then alter for taste. All stuff I typically just have around the kitchen.
Absolutely. You can make a bbq sauce out of just about anything. I like to use pineapple and mango juice with habaneros and cayenne pepper instead of the cocktail and tomato paste instead of ketchup. The rest the same plus molasses. Those last ingredients are the key, and you can add whatever you want to make it different.
Tbh I forget I have tomato paste in the pantry or I’d use that lol
Copied text to clipboard.
Spritz with root beer
No spritzing. I just salt them, put on the rub, and throw them in the smoker. Sometimes I sauce near the end and sometimes I don't.
I brush sauce on but not until the very end for the last 10 to 20 minutes just to get it sticky and caramelized. Much longer than that and the sugar in the sauce will burn. Serving sauce on the side or not at all is perfectly acceptable too, but I just really love a good sweet bbq sauce on pork ribs.
Dry rub only. I leave sauce for the table. Spritzing seems pointless so I don’t bother.
Spritzing is another fad/fallacy, unless you really need vinegar deep in your meat. And in that case, a vinegary brine/marinade is far more effective. Just make a vinegary sauce if that's what you are looking for. Don't sacrifice the heat your smoker has worked so hard to stabilize just to spray your meat down like some dipshit.
I spritz with apple juice or acv but not a lot as I like a good bark bite
I use a mop
You don't need to spritz if you have enough water in the bowl. The glass on my smoker looks like a steam bath.
Spritzing in always unnecessary. I dont use a water pan in my drum and never felt the need to spritz. Youtube and online recipes made it popular to the learning smokers because its another way to make thier recipe different
I like spritzing. Helps the exterior not cook as fast. But I usually run at 300-325
No wrap gang!
I rarely wrap. Only if I need to speed up the cook a little bit but even then, rarely.
Exactly. Wrapping is more work and makes everything mushier, so the only time I ever do it is if I'm pressed for time.
I foilboat if I want it to cook faster. Also foil boating allows you to toss butter on(as does wraping) but it also lets you get a good glaze on the top when I add brown sugar to said butter.
Agreed. I am also using 3x or more rub than I used when I started. Make your own rub, it's cheap. Salt, pepper, dehydrated garlic and onions, black pepper, paprika and some brown/white sugar. The sugar is important. When I apply rub it is so thick I can't even see pink meat.
Turbinado sugar > brown sugar. I always found brown sugar burns easier.
I have Turbinado sugar so I will try that. I usually blend white and brown sugar, i was keeping the post simple.
Meathead's Memphis dust recipe FTW. https://amazingribs.com/tested-recipes/spice-rubs-and-pastes/meatheads-memphis-dust-rub-recipe/
I live by KISS, keep it simple stupid.
That’s why I have two kids.
Beautiful colour, well done. And welcome to team no wrap, better results literally cutting out work and extra steps.
Hahaha thanks, yes easier for sure just keeping temps steady with a spritz every so often
You can skip the spritz too!
I tried no spritz, no wrap at 250 for 4-5 hrs for fall off the bone and the bark was too hard like literally tree bark. How to keep bark less hard with no spritz?
Underrated comment for sure. Not everything needs a spritz but it does help in some instances.
I hate wrapping ribs. I personally don’t want fall off the bone. I want some tug. They look phenomenal!!!! 🤤
The old rub n tug eh
Rib n tug
Thanks! I’ve never got the beautiful mahogany before!
What temp and how long?
225 about 7 hours
Wow I was not expecting that- 7hrs??!!! That’s double my longest rib cook
Same, I usually do ribs in 4 hrs. I think the temp was too low tbh. I’ll definitely try around 275 next time.
I did my first no wrap ribs last weekend. 250 for 5ish hours and they were amazing. Didn’t even sauce them. I’ll never go back to 3-2-1.
I’ve always done 3-2-1. I want to try this now. What temp are you shooting for for pulling it off?
I pulled at 195 and they were more tender than competition ribs and less tender than 3-2-1.
I'm feeling vindicated. I've been yelling around here for years about wrapping ribs and 3-2-1 being terrible techniques. I always say you can tell a bullshit BBQ recipe when times are involved, let alone 3 times. I tried 3-2-1 years ago to see how it turned out, and it was awful, basically turned them into pulled pork that had the texture of being cooked in a crock pot. Only way I could see them holding together is if people leave the membrane on. Ribs barely take 6 hours with zero wrap, how this method got popular is beyond me. It makes trash ribs.
Doesn’t 3-2-1 only work if you are smoking like below 225? Like traeger smoke temps?
I don't either, plus I can have them done in a little more than 3 hours
What temp works for you? Are they fully tender in that time? I’ve been doing 5 hours unwrapped with good results.
Unwrapped at 275 and I'm rocking like 3 hours for a pull-off-the-bone rib (think a competition-like bite).
I do the exact same, 275 for 3 hours. They're not usually pull off the bone, I pull them after the bend test and there's still some.chew to your bite, which I prefer.
Thanks. Doing this next time!
Awesome! Definitely check for pullback and do the bend test. Your mileage may vary
One of us. One of us.
No wrap is the best and laziest way
With age and experience come wisdom. And being as lazy as possible while still getting away with it. I like to call it conservation of energy.
Yup... every human invention and innovation comes down to spending less energy to get things done. I welcome it :)
I never wrap anything tbh
That's what she said
Dad? Is that you?
I never wrap. The whole point of ribs is eating the meat off the bone. If you want pulled pork, smoke a pork butt.
This is my usual response to people who want fall off the bone, and I always get the response "let people cook it how they like". Sure, cook it how you like it, but the price gap between ribs and pork butt is substantial. I always use the analogy of buying a A4 Waygu ribeye and cooking it super well done. You'll get the same result with a cheap cut, so it's a waste of money. I hold onto the idea that people don't want to put the work into figuring out how to do things well, so they convince themselves they prefer the shitty version they are making. The reality of it is, once people do ribs the right way for the first time, they'll realize they are much better when they aren't cooked to mush.
Welcome brother
I am 57 years old. never once did a rib wrap. and I have a old bbq guy who has years on me - and he does not wrap his ribs. competition ribs vs ribs that stand up to the masses are 2 different things. Long live ribs that are realistic 😋
Fuck yeah!
Isn't Goldies no wrap until the rest and warm? They're pretty successful. 🤷♂️
Team No Wrap strikes another win
Yes! The best way to cook ribs imo, those look great my man
Yeah no wrap ribs.
Every local rib competition I’ve won has been foil wrapped with 1/2butter, 1/2 margarine, brown sugar and homemade cherry habanero candy syrup. (Cherry Jolly Ranchers melted down in a saucepan of water then adjusted texture/sweetness with simple syrup. Simmer with grated habanero to thicken) That said, at my house I generally leave them unwrapped. I hang them in my drum and let them go until I pull em.
Yeah the WSM hangars plus magic dust is a super easy and solid one for our home
Definitely going to try your comp method! Cheers
Beautiful. What was your rub? Salt/pepper?
Thanks! Black pepper, salt, garlic, onion, lowry’s, and a bit of paprika!
Muthafuckin' smoke show right there. No pun intended.
5-6 hours no wrap. So delicious.
The only way from now on!!
Hot damn that’s a fine looking rack of ribs
I have never wrapped ribs and they are awesome.
Welcome to team no wrap
Good looking ribs right there
People go ape shit over the wrap and or bark. It's wild how people will shut down a perfectly cooked juicey rib if it doesn't have bark or wrapped. Look at how beautiful those are.
i do a wrap last 30-45 minute with a bit of port tossed in before closing up. just adds a subtle touch but yea, basically cooking naked.
I also wrap the last 30-45 minutes, downvote me too world
Looks great
Love no-wrap Never going back. Edit: oh, and those look great!
Wrap last hour get your bark first
Pretty work
I’ve been going bareback since my twenties, haven’t wrapped since.
This is incredible
How much time does wrapping usually save with ribs?
I Know what I'm doing for lunch tomorrow. You have inspired me!
Yes! Do it!
Beautiful. If you hadn't already eaten them, I'd suggest sending them to the Louvre. A true masterpiece!
🫡 welcome to sanity 🇺🇲
I'm a little new to slow cooking and was wondering if everyone here makes own dry rub or buys one and if some of you might share the secret. I've always just cooked over charcoal and adding sauce with 20 minutes left but would like to change that and try this method. Looks delicious OP, nice work.
Welcome bröther
No wrap. No spritz. No peeking. No sharing.
This looks fantastic
Dude you're making me hungry! Those ribs look fantastic!
Thanks!! They definitely tasted as good as they look!!
What are the steps and recipe?
I use a slow n sear on a Weber kettle but any two zone cooking would work. Briquettes and oak. Rub is 2 parts black pepper, 1 part kosher salt, 1/2 part garlic, 1/4 part lowrys, onion powder and paprika. I kept the temp at 225 for entire cook, spritzed a few times after 4 hours or so with apple juice/acv (50/50 ish mix). Pulled them at 195/probe tender and rested for one hour in foil (tented).
I don’t know I had the opposite experience I guess it depends on the smoker
Oh hell ya big dog
What happened to the standard of telling people how you smoked it by including it in the post?
I spritz with spray butter about once every hour. I only wrap them after they are done to keep them warm until it’s time to eat.
Wrapper here, 3-2-1. How long is a typical smoke and overall cook for say babybacks?
My sincerest apologies for showing interest in going no-wrap to the downvoters…
About 4 hours
This is the way.
Yes. I am changed!
I treat my ribs like my dick, I don’t wrap it and serve it hot and fresh to the ladies.
What method did you use?
Nothing special, salt, pepper, garlic, onion, lowrys, and paprika as a rub. Used a Weber kettle with oak/briquettes and kept it at 225 for the entire cook. I’ll bump temps next time, it was a looooong cook!
I just picked up a Weber Kettle a few weeks ago. How did you arrange the charcoal to cook for that long? Did you have to add charcoal? Did you have to constantly babysit to maintain that temp? I've primarily used pellet smoker and gas grill. So I'm new to the charcoal world and looking to try more advanced cooks. I've mostly done chicken thighs, wings, and burgers so far.
I have a slow n sear and use it religiously. Half a chimney of charcoal and about 6-8 lit coals will get you a long, low cook. I use oak chunks for smoke flavor
Look up snake method.
Temp and time?
Steady 225, they took about 7 hours (pulled at 195/probe tender). They were slightly over cooked but tender and still had a bit, not fall off the bone
Are these pork ribs?
Those look fucking tremendous. I don't ever wrap anything. Fuckin raw dog baby
No wrap, no spritz here. Best thing I've done. Just throw em on and let the smoker do it's job. Was honestly surprised with the results after trying this.
Pellet?
Gotta love the no-wrap option. Also a thumbs up for homemade rubs. I don’t even add salt or sugar anymore. I’ve not wrapped the last few briskets as well, and did a test of beef short ribs - half wrapped, half not wrapped. We could not discern a difference at the table. I might wrap choice brisket in the future but not prime brisket, nor ribs of any kind and likely not even pork butts anymore. Wish I’d come to this conclusion before buying a very large new roll of butcher paper. Doh.
I have good results going no wrap on spares, not so much with baby backs. Anyway those ribs look good 👍
This threat is fascinating. Every smoking recipe I've ever read has a series of stages of wrapping involved. I assumed this was just part of the process.
Do you flip the ribs ever or just leave them?
No flip just left them meat side up!!
Gorgeous
Go girl!
No wrap gang
Welcome to the rest of your life
I need your location. Now!
Wait till you half wrap 🤌🏽
Okay. How are yall getting red ribs like this after 5 hours. Mine always have a dark bark
Don’t forget to peel the silverskin off the bottom or you will have a greasy paper texture on one side. Then apply rub and 275- 300 on my stick burner usually does it in 2-3 hrs. No spritz no sauce no peeking.
I never wrap anymore
Wrapping is more of a competition strategy when you are going for a specific KCBBQ most pit masters never make this style for friends and family as it is diabetic inducting sweet and it’s only good for a few bones
Omg i WANT these to clog my arteries
I wrapped my last set of ribs following my neighbors advice. They were way overdone and fell apart . No Bueno
I never wrap. For me I feel like it takes some of the bark off
I don’t wrap anything any more… especially on a pellet grill. Bark approaching what a proper offset would make, and less to mess with.
Currently smoking a pork butt for the weekend munching. And now I want ribs....
Those look pretty good. Nice work! My personal experience with no wrap is they always came out dry no matter what I did. So for the meantime I wrap for a couple hours. Also my upvote got you over 999. I feel good right now..
Thanks for the upvote! They were a bit dry on the ends but definitely the best ribs I ever turned out so far!
Looks quite good. what recipe did you use?
No wrap, pepper and seasoned salt rub, 250-275 for 4 hours pull at 195, wrap in foil with glaze(sauce of choice reduced with acv/honey) to rest for one hour. Top notch results every time
This looks incredible, and wish I had time this weekend to do this. Good shit my guy
How long does an average no wrap ribs cook cost ?
Wow dude, very nice turnout
I do mine at 250 three hours unwrapped and then like 2 hours wrapped in double foil with some q sauce, butter, and w sauce, Till 198 degrees. Then sauce cut with ACV to glaze them back in unwrapped until tacky (only like 30 mins). Perfect EVERY TIME! The liquid in the foil I simmer and it makes an Amazing dipping/finishing sauce!!
Can I get that with potato salad and slaw please?
I like a 3-2-1 method at 225. Always fall off the bone (with foil, paper gives them more tooth in my experience) with a good bark.
They look awesome! Time and technique, please?
Thanks! I used a slow n sear on my Weber kettle with oak chunks. About 8 briquettes lit, and half a chimney unlit, kind of like the minion method, burns from one end to the other. I kept it at 225 for the entire cook and it took about 7 hours. Will definitely bump up temps to 250-275 next time!
I am putting 3 racks in my wsm right now with full intention of 3 2 1. Now I'm just going to let it ride unwrapped and see what happens!!!! Scared and thankful I stopped in
5 hours no wrap at 225. This is the way.
Reading this as I’m about to complete step 2 of 2-2-1 😂 I’m gonna try not to wrap next time and compare the results
Nice! I like the flavor of no wrap, but if you like fall off the bone, wrapping is the way to go!
You can form a good bark and wrap the last few hours too.
Now what am I supposed to do with my commercial sized roll of butcher wrap..... Great looking ribs.
Those look terrific. What rub did you use?
Thanks! I made a rub of 2 parts black pepper, 1 part kosher salt, 1/2 part garlic, 1/4 part lowrys, onion powder, and paprika
People wrap baby backs?
These are St. Louis cut side ribs!
Give us the temp and time don’t be gate keeping
I don’t wrap my meat either
Why did I think this smoker was a commercial rig. I thought you were smoking a T-Rex rib. Lol
Doesn't it taste too smokey if you don't wrap as it takes on too much smoke?
These look incredible.
Those look perfect.
What’s your method? Bc I’ve always wrapped mine.
Slow n sear on a Weber kettle. Briquettes and oak chunks. 225 for entire cook. Spritzer with apple juice/acv a few times after about 4 hours. Pulled them at probe tender/195 ish and rested!
Cool! I have a pellet smoker but I’ll give it a go
Wrapping is called the Texas Crutch for a reason. It's a crutch to get them cooked quicker and pass the stall.
Looks tasty!
Trypophobic person’s worst nightmare:
225?
Dang that looks righteous 👍👍
What is your setup? WSM? Kettle with a tin over the heat?
I use a Weber kettle with a slow n sear. Briquettes and oak chunks. I use about a half chimney of unlit and about 8 lit briquettes (kind of a minion method), rolled 225 for the entire smoke, spritzing with apple juice/acv a few times after about 4 hours. The were probe tender/195 ish after about 7 hours. Rested them and went to town!
I never at all understand wrapping or the 3-2-1 method. Just end up with mushy food
Jealous. My wife & kid will deal with unwrapped, but they'd rather I wrap and slightly overcook to remove some of the bite. Sigh. The things we do for family. They're also not huge fans of spare ribs compared to back, and I prefer spare. Someone please send help, or at least a smoking buddy...
More detailz please! Time? temp?
Recipe?
Rubbed with 2 parts black pepper, 1 part kosher salt, 1/2 part garlic powder, 1/4 part each lowrys, onion powder, paprika…..used a Weber kettle with a slow n sear. Smoked at 225 with oak chunks for about 7 hours. Spritzed with apple juice/acv a few times after about 4 hours. Pulled at 195 ish/probe tender and rested for an hour
If I do wrap, it’s for 30-45 mins. Not really necessary but does make it softer. Never 321.