To wrap or not to wrap....That is the question

oldschoolbbq

Legendary Pitmaster

OTBS Member

Jul 16, 2008

9,359

205

NW Ohio - outside Toledo

• Mar 2, 2015

• #21

Mike, this has probably already been covered. I didn't read all the post , but here's how I get my Ribs done...

First , here's how  they look when done...

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• oldschoolbbq
• Sep 6, 2014

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• oldschoolbbq
• Jul 20, 2012

and the bend test...

I don't wrap my Ribs . I will do a seasoning with my Rub , then into my Smoker @ 225*F for 6 hrs. , then I do the Bend Test and if I want wet ribs , I'll sauce and leave in the Smoker for 10 min. more for a glazing.

Once in my Smoker  , I do not open the lid/door/top , at all , until my time is near the 5 hr. point , then the bend test... I keep my smoke nice and Blue for the whole process:

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• oldschoolbbq
• May 30, 2014

secret is patience... let the Smoker do it's job... your reward will be succlulent Ribs...

Have fun and . . .

 

gary s

Gone but not forgotten. RIP

OTBS Member

Jan 6, 2011

26,255

4,705

• Mar 2, 2015

• #22

Now that's some mighty fine looking ribs Old School

gary

 

foamheart

Gone but not forgotten. RIP

OTBS Member

Apr 4, 2013

11,236

3,319

South Louisiana, on the Mississippi River

• Mar 2, 2015

• #23

Nice ribs, nice smoker, Stan has got his act together. Well as long as his bride agrees.

 

chewmeister

Smoking Fanatic

SMF Premier Member

Aug 28, 2013

758

54

Eastern PA

• Mar 2, 2015

• #24

Nice looking ribs. I don't foil and have never had any baby backs that were dry.

 

mike5051

Master of the Pit

Original poster

SMF Premier Member

Thread starter

Feb 7, 2015

4,210

702

New Orleans LA

• Mar 2, 2015

• #25

Thanks again everybody!  I am very pleased with the results.  7 hrs on the smoker, temp never got above 250 or below 240.  They passed the bend test at 6hrs and I sauced 3 of the 1/2 racks.  The other 3 were left dry, and both are delicious.  They aren't falling off the bone or mushy, good chew and very tender.  

Mike

 

gary s

Gone but not forgotten. RIP

OTBS Member

Jan 6, 2011

26,255

4,705

• Mar 2, 2015

• #26

Usually when I do ribs I do half and half  Part dry part wet

gary

 

one eyed jack

Master of the Pit

Oct 11, 2014

3,134

922

Coastal NC

• Mar 2, 2015

• #27

mike5051 said:

 
Thanks again everybody!  I am very pleased with the results.  7 hrs on the smoker, temp never got above 250 or below 240.  They passed the bend test at 6hrs and I sauced 3 of the 1/2 racks.  The other 3 were left dry, and both are delicious.  They aren't falling off the bone or mushy, good chew and very tender.  

Mike

Click to expand...

Sounds like a win Mike.  Good going.