- Apr 2, 2018
- 89
- 34
Ok so I’m gonna smoke ribs for the 1st time on my WSM. I’ve been smoking on my 22in Kettle for the past 5 years. I’ve wrapped all the time but once. How come you see bbq joints with massive pits never wrap there meat? Are they doing something different so they don’t have to? I want to make them as authentic as possible because living in Vermont we don’t have any bbq joints.. hopefully this makes sense and maybe I can get an idea of it all. Thanks