Been practicing a lot lately with Ribs. Been going back in forth on whether to wrap or not. I have done both styles in multiple competitions and won multiple awards with both styles. Cant make up my mind what I want to do. For those of you that are competition cooks do you wrap all the time or not. I feel like when I dont wrap I get that small bit of crust when you take a bite. I spritz regularly so it adds a little flavor but not much. I will say I tried a different wrap method the other day. I wrapped the first two hours at 225 with no rub just sugar, butter, honey, datl pepper sauce. Removed foil and added my two rubs and put in smoker that I bumped up to 250. After 1 hour I spritzed every 30 min and I was very surprised with the flavor. They were too fall off the bone but I might play around with this style a little. Any thoughts.
