Verdict on wrapped vs unwrapped

[binnesman]

Thanks for all the input you all gave me on the topic of wrapped or unwrapped, as well as the post I did on temperature to cook ribs at. I don’t have any pics because it was so darn late and focused on eating. I cooked the ribs unwrapped for 3 hrs at 230 then wrapped for 1 hr. The only reason I wrapped for the hr was I wanted to create juice to thin out sauce. Then put all that juice in the bbq sauce and made the perfect glaze. I then basted them unwrapped every half hour until they hit i temp of about 198 and had the perfect bend to them. I will not make them any other way now and the wife said it was the best ribs I have ever made. The bark the crust the glaze created was amazing.

 

[Meat Man Matt]

Sounds good. My wife and I have a way of doing baby backs that we don't stray from anymore too.
I make a mixture of yellow mustard, worchestershire, and spices, then coat the whole thing. I char the mixture onto the meat on a hot grill, flipping and recoating until I run out of mixture. After that, we wrap in foil and bake for 2 hours. We sauce after the fact. Turns out amazing every time.
Kudos on finding your preferred method! And now I want some ribs....

 

[SmokingUPnorth]

glad you liked it. I stopped wrapping ribs just to make it easier. But I might have to try to wrap them one more time to mix the juice in with the sauce.

 

[tallbm]

Thanks for all the input you all gave me on the topic of wrapped or unwrapped, as well as the post I did on temperature to cook ribs at. I don’t have any pics because it was so darn late and focused on eating. I cooked the ribs unwrapped for 3 hrs at 230 then wrapped for 1 hr. The only reason I wrapped for the hr was I wanted to create juice to thin out sauce. Then put all that juice in the bbq sauce and made the perfect glaze. I then basted them unwrapped every half hour until they hit i temp of about 198 and had the perfect bend to them. I will not make them any other way now and the wife said it was the best ribs I have ever made. The bark the crust the glaze created was amazing.

Sounds awesome! It's great to nail some ribs :)
I still would like challenge you to try 1 rack unwrapped the whole time sometimes. Gives you an excuse to do more ribs and make more for "later" hahaha. My for "later" ribs don't ever last that long as I end up eating ribs every day until they are gone haha :D

 

[binnesman]

I trimmed the whole rack so the rib bones I kept on the whole time and they were so good, I would not let anyone eat them lol. Gave the wife a nibble.

 

[Inscrutable]

Don’t wrap if I am the principal consumer as I prefer dry rub by a large margin.
Do wrap and sauce for some company, and have to make some FOTB for others.
Different horses for different course, all good eats.

 

[sandyut]

I still would like challenge you to try 1 rack unwrapped the whole time sometimes.

thats the only way I make'em here.

 

[tallbm]

thats the only way I make'em here.

Same here :)