Anyone tried this?

[schlotz]

Hey, if you like the wrapping process and are happy with the results then that is all that matters. Personally, I haven't wrapped ribs in years, way too much fussing, it cuts into beer time, and the result speaks for itself. A clean bite through that provides the peak flavor profile we like the best.

 

[Millberry]

do you still spritz? Do to put sauce in the last few minutes?

 

[schlotz]

Yes, I start at the beginning of hour #3 and approx. every 45min forward using apple juice. Check for doneness starting around 4h45m using the bend of the rack method, holding the 1st third of the rack with tongs and look for a break across the meat. If not, wait 20 min & recheck. Once there, sauce and let it set up for 15 min before pulling.

 

[Millberry]

I keep bugging you--what temperature? ( I use 235F)

 

[schlotz]

I keep bugging you--what temperature? ( I use 235F)

Usually 245°

 

[Millberry]

Thanks so much for everything!