First smoke without wrapping

[SmokinJoeYankee]

Hello to all! I made three racks of babybacks dry rubbed smoked with PitBoss competition pellets for a total of 5 hrs. This was my first go round without wrapping I hit them with a light sauce cranked the heat up to finish. Normally I’d have pics of before during and after but before I could get my phone out they were gone!

 

[smokerjim]

Looks good, what do you like better wrap. No wrap. I personally never wrap.

 

[SmokinJoeYankee]

Looks good, what do you like better wrap. No wrap. I personally never wrap.

I personally prefer them unwrapped, however when i wrap i add a bit of apple juice and the tartness compliments the sweet bbq sauce

 

[sandyut]

NICE! I also made a batch same way yesterday. Love it!

also missed some pictures due to consumption.

 

[sawhorseray]

Looks good, nice piece of work Joe, Like! I don't much ever wrap, like the bark and smoke. RAY

 

[Fueling Around]

Looks good.
I'm a no wrap fan on bb. I may on spares, but usually not.

 

[dougrollings]

Every time I don't wrap it seems like they dry out too much. I keep them sprayed with a bit of Cider vinegar mixed with water.

 

[thirdeye]

Foil is a tool, not a rule. The usual reasons for wrapping would be:
1) if you are over-smoking your barbecue, or if one person in the family likes less smoky meat., 2) you're having tenderness issues..., a foil step makes it easier to tender meats up, 3) you need to speed up a stubborn cook, 4) you have the color you want, and you want to preserve it, meat will darken in the wrap but not as much as if you left in on the smoker, and 5) you want to cook-in a particular flavor profile, like a honey/brown sugar/butter combination... if you did that for 90 minutes on unwrapped you risk burning your ribs.

 

[SmokinJoeYankee]

Foil is a tool, not a rule. The usual reasons for wrapping would be:
1) if you are over-smoking your barbecue, or if one person in the family likes less smoky meat., 2) you're having tenderness issues..., a foil step makes it easier to tender meats up, 3) you need to speed up a stubborn cook, 4) you have the color you want, and you want to preserve it, meat will darken in the wrap but not as much as if you left in on the smoker, and 5) you want to cook-in a particular flavor profile, like a honey/brown sugar/butter combination... if you did that for 90 minutes on unwrapped you risk burning your ribs.

Very Good info! Thanks a bunch! Last ribs i made i wrapped and my wife preferred them better due to the tartness from the apple and sweetness from maple syrup and brown sugar. I think my next smoke will be wrapped and a apple bourbon glaze!

 

[thirdeye]

Very Good info! Thanks a bunch! Last ribs i made i wrapped and my wife preferred them better due to the tartness from the apple and sweetness from maple syrup and brown sugar. I think my next smoke will be wrapped and a apple bourbon glaze!

Maple syrup is popular for sweetening, as is honey or agave nectar. Adding a teaspoon or so of rice wine vinegar will bump the acidity and make flavors pop. Adding something like apple or peach jelly, or a hot pepper jelly works well too. The bourbon sounds good too.

 

[sandyut]

he bourbon sounds good too.

I agree 100% Sounds good right now!