I wrap when i get the color i want, i found that if i spray the ribs they get a little tough. Also, i think you'll find that when you wrap you will render the fat much quicker.
hope this helps Oh yeah, an IT of 205º will get you a tender rib
Started with a 11.5 lb Choice Brisket,
Seasoned with Salt & Pepper
Smoked on a RF Smoker @ 225º with Pecan for 10 hours
This is the 4½ hour mark
Rested for 1 hour and sliced
Tenderness and taste were spot on!
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