Short Plate Beef Ribs to wrap or not to wrap that is the question?

[s1ickrick]

I have smoked plenty of pork ribs. I used the 3-2-1 method for along time and made many racks of good ribs but something was missing. Finally went for it and smoked some ribs without wrapping, learned the bend for when to pull and finish then on the gasser. Now I make great ribs. Finally found a meat market with short plate beef ribs. Gonna make the plunge this weekend. Salt and pepper is all I ever use for seasoning beef. That’s the easy one. Gonna smoke at 275 to 300 on the Traeger. My question is do I pull around 160 IT foil and take to about 200+(like brisket) or just leave them alone?

 

[SmokinAl]

I always wrap beef ribs, they seem to need that time to braise.
But I'm sure you will get other opinions.
Al

 

[s1ickrick]

Hmmm. Figured I would get more responses. Ask that question about pork ribs and everybody has an opinion.

 

[Indiglofish61]

I wanna do that 123 method , but someone told me no matter how i grill the ribs to get the ribs to like 180 degrees so the fat will be melted in the meat and that makes the meat more succulent, and juicer.

 

[worktogthr]

I agree with Al! Wrapping seems necessary for beef ribs. The braise breaks down the fat and just makes them so unctuous and delicious. I treat them like a brisket and cook until probe tender which has been anywhere from 195-210 in my experiences

 

[drunkenmeatfist]

I'm actually smoking some beef short ribs now. I can only find the small packages with 4-5 bones that are already separated. This is only my second time doing them. Since they are already separated it seemed like it would be a pain to wrap them. I liked what I got without wrapping. Simple seasoning and smoked over either oak or mesquite for about five hours at around 250. You don't get a whole ton of meat out of those things, but they are an easy and fairly quick smoke for some good beef flavor.

 

[wahoowad]

I don’t wrap beef ribs. Always come out great.