Started 3 racks of St Louis cut ribs on WSM this afternoon, as I was having a few friends stop over to watch the Red Wins game on CBC tonight.
I smoked them @ 230 deg over hickory chunks. They ran for just shy of 5 hours. When I'm cooking at home I don't wrap my ribs.
In competitions I tend to. The judges seem to like the texture of the wrapped version, I don't.
The ribs resting before going into my cambro to hold till game time ( 40 min)
Sliced and ready to go.