Unwrapped Baby Back Ribs

[Curtis Claymont]

I cook plenty of St Louis ribs, but the wife is partial to baby backs and I enjoy them too, so they show up more often at our place. I've always had great success just cooking straight through on the Camp Chef with no wrap, 3-2-1, 2-2-1 or anything else. In the last few months, I've experimented with some of the wrap methods and prefer the texture and flavor of the unwrapped ribs. Am I the only one? Pic below is a recent rack unwrapped.

 

[SmokinAl]

Looks real good!!
Al

 

[tbern]

they look delicious!

 

[Cabo]

I never wrap ribs either. Yours look great!

 

[Murdy]

I like mine Memphis style, lots of bark, no sauce -- I never wrap. Yours look awesome.

 

[sandyut]

I never wrap anything...unless I blew the timeline completely.

 

[ddow229]

What temps do you run and for how long? My wife is really keen on not having sauces on her ribs and those look incredible.

 

[JLeonard]

I’ve stopped wrapping ribs. Mainly cause Im lazy that way. Yours look great.
Jim

 

[schlotz]

Haven't wrapped in years, totally with ya!

 

[Curtis Claymont]

What temps do you run and for how long? My wife is really keen on not having sauces on her ribs and those look incredible.

Camp Chef high smoke setting, roughly 225/230 for roughly 4 hours. So tasty they don't need sauce.

 

[WaterRat]

No wrap here, I do mop, prefer spares, babys usually just take a bit less time. Ocassionally a very light glaze if making for others and it’s requested.

 

[BBQ Bird]

My last rib cook was a half rack of baby backs alongside some chicken thighs. It was my first no wrap cook and turned out fantastic. Plan on doing it that way again next time.

 

[Gonna Smoke]

No wrap for me, either, I like bark and a little tug. But will on occasion if company comes that I know wants them to fall off of the bone...

 

[Curtis Claymont]

Love a little tug to the bite

 

[schlotz]

IMO ribs reach their peak flavor when you get to the clean bite stage. Beyond a clean bite, the meat continues to cook and flavor starts to diminish. The FOTB profile has a lot of followers and if that's the way you roll, go for it. In the end it always comes down to personal preference. JMTC

 

[Curtis Claymont]

I might have been unclear - I'm just not crazy about the textural changes that come from wrapping.

 

[sandyut]

What temps do you run and for how long? My wife is really keen on not having sauces on her ribs and those look incredible.

Baby backs I run at 250. They usually take about 5 hours - sometime 6 depending on the thickness. I run to an IT of 195. 195 IT is where they are tender with some bite and chew - no mushy.

Sometime I sauce for the last 30 min or so...sometimes I only add sauce at the table.

Sometimes I run them on high smoke (180) for the first hour - which will push the done time out a touch.

Those methods are tried and true. I make BBs all the time. I love them and better yet so does my wife. Here is a rack I made with no sauce.

 

[Curtis Claymont]

Baby backs I run at 250. They usually take about 5 hours - sometime 6 depending on the thickness. I run to an IT of 195. 195 IT is where they are tender with some bite and chew - no mushy.

Sometime I sauce for the last 30 min or so...sometimes I only add sauce at the table.

Sometimes I run them on high smoke (180) for the first hour - which will push the done time out a touch.

Those methods are tried and true. I make BBs all the time. I love them and better yet so does my wife. Here is a rack I made with no sauce.

Those are gorgeous! Nice, meaty rack with a killer smoke ring.

 

[ddow229]

Baby backs I run at 250. They usually take about 5 hours - sometime 6 depending on the thickness. I run to an IT of 195. 195 IT is where they are tender with some bite and chew - no mushy.

Sometime I sauce for the last 30 min or so...sometimes I only add sauce at the table.

Sometimes I run them on high smoke (180) for the first hour - which will push the done time out a touch.

Those methods are tried and true. I make BBs all the time. I love them and better yet so does my wife. Here is a rack I made with no sauce.

I am definitely going to play around with this. Those look absolutely delicious!

 

[Deezel13]

Those look awesome!!!

Trying 2-2-1 for my first go today.. only 2nd time using new offset.