Unwrapped vs. wrapped

[Central PA Cowboy]

What’s everyone’s go to for ribs? Doing some baby backs right now and one rack got wrapped and the other rack was left unwrapped. Have never done unwrapped ribs, so interested what the differences will be.

 

[SmokinEdge]

Mostly texture difference and maybe more smoke flavor unwrapped. I wrapped ribs for a long time, it’s a flavor layer addition with butter and brown sugar or whatever you do, but the last many years I stopped wrapping and just saucing about the last hour to set the sauce. We like them much better that way.

Be curious what you think on this cook.

 

[mike243]

Wrapped can get you fall off the bone whereas no wrap no problem eating if done correctly

 

[normanaj]

Just did BBs last night unwrapped.Tender but not fall off the bone which is the way we like them.

 

[Central PA Cowboy]

Many good responses so far. Both racks are still going.

 

[chopsaw]

No wrap , and usually do them a day ahead .
Lately I been cutting the already done ribs into singles ( after holding overnight ) , and putting them in a pan of sauce .

I let them cook in the pan for a while , then put them right on the grill .
Kind of a cross between a beer bath grilled brat and a burnt end cook style .

 

[SmokinEdge]

Going single sliced and on the kettle with vortex is good too.

 

[Gonna Smoke]

Mostly texture difference and maybe more smoke flavor unwrapped. I wrapped ribs for a long time, it’s a flavor layer addition with butter and brown sugar or whatever you do, but the last many years I stopped wrapping and just saucing about the last hour to set the sauce. We like them much better that way.

Be curious what you think on this cook.

Exactly what I did today...

 

[pc farmer]

I don't wrap. Never have so I don't know the difference. What did you end up doing?

 

[Brokenhandle]

Never wrap anymore, did when I was just learning. Never remove membrane anymore. It's all personal preference.
So what was your results tonight, or preference between the two?

Ryan

 

[Central PA Cowboy]

Ended up eating the wrapped since they were done first. After 8 and a half hours, pulled the unwrapped as they seemed to be just about done. Will try both side by side today to see what I like better. Will say that 8 and a half hours seemed kind of long. If not much of a difference, will continue wrapping. Thanks for all of the comments.

 

[Central PA Cowboy]

Tried an unwrapped rib this morning. Took on much more smoke. Think I prefer these even though they took much longer.

 

[texomakid]

I've done both and they both work well but now I tend to wrap only when I want to speed up the cook time. From my experience wrapping them seems to help tenderize them as well. It's all personal preference. There's no wrong answer :)

 

[kelbro]

Going single sliced and on the kettle with vortex is good too.

Planning to try that soon. The family likes FOTB ribs, are they going to like the Vortex'd ribs?

 

[Gonna Smoke]

Going single sliced and on the kettle with vortex is good too.

I keep threatening to get a vortex...

 

[tallbm]

Tried an unwrapped rib this morning. Took on much more smoke. Think I prefer these even though they took much longer.

I do mine unwrapped.

Ribs are a cut of meat that really doesn't care what temp you cook it at, as long as you aren't burning it so I crank my smoker up to 275F.

I don't season with any sugar so I don't have to worry about sugar burning and becoming bitter. If you have sugar then you may want to stop at 250F if you want to crank the heat up a little.
I think a good middle ground is to not have any sugar and then when they are like an hour from done you can sauce them. I just sauce the table and life is simple and tasty and amazing :D

SmokinAl showed many of us with a post of his that if you put a temp probe properly into the ribs you can cook them anywhere from 195-201F to get the texture you want. 195F is bite off the bone, and then go up more to get more tender and then after about 201F I find you start to enter fall off the bone territory.

I hope this info helps you land where you want and not take so long to do ribs :D

 

[cptnding]

Planning to try that soon. The family likes FOTB ribs, are they going to like the Vortex'd ribs?

Simple answer: No
I've made single cut ribs with the vortex I think 4 times now. We like them. Not as good as low and slow but damn good taste in record time. But I don't think you can get them fall off the bone even with a no sugar rub. The temp is so high I feel certain they would burn getting to fall off the bone.
If you have a vortex give it a try for sure. They are good. Just keep a close eye on them.

 

[Chris_in_SoCal]

I usually foil wrap or no wrap. I just got home with a roll of butcher paper to try that out next time.

 

[gmc2003]

Each has a purpose around here. If it's the wife's request then it's wrapped, or if I just want the rib meat for another dish. If it's me wanting ribs then I go unwrapped. Either way they're pretty darn good as long as they're done correctly.

Chris