Wrap or No Wrap for Ribs

[Its_Raw]

What’s the verdict on wrap vs no wrap ribs? To be honest, I do not care for braised meat. Wrapping port shoulder, chuck roast, or ribs tastes like braised meat and it stands to reason since the wrap is brazing The meat. So, I would like to try no wrap ribs, but not sure the cons. What say you?

 

[02ebz06]

Straight 4 hours at 275F for me.

 

[mr_whipple]

I say do them the way that makes you happy. I can't stand FOTB ribs, others love them. That said I'm a no wrap kinda guy. The latest craze here are single cut ribs hot and fast so that's another avenue to explore.

 

[smokerjim]

No wrap here.

 

[chilerelleno]

No wrap.

Brazing is a method used to join metal, usually pipes.

 

[Its_Raw]

lol…. I apologize, braised.

 

[chilerelleno]

lol…. I apologize, braised.

Just yanking your chain man.

 

[Its_Raw]

Just yanking your chain man.

No worries at all, I chuckled at using the other word. No one would like “brazed” meat.

 

[civilsmoker]

No wrap ribs other than I wrap while holding in the house oven for 30 min or so.....

 

[Its_Raw]

What is the risk of them being too dry and how do you avoid this?

 

[hoity toit]

Straight 4 hours at 275F for me.

Same here,,,,

 

[Redicans]

I have done both and like both. When I wrap I use butchers paper and I like that over foil. The one time I did foil they were way to done for me. As you said they were Braised. In paper I feel like I get a good bite still but they maintain their moistness.

 

[chopsaw]

I don't wrap either .

 

[Brokenhandle]

I've done both as well... usually no wrap most times now. These were no wrapped... not dry at all.

Ryan

 

[JLeonard]

I've done both as well... usually no wrap most times now. These were no wrapped... not dry at all.

View attachment 698045


Ryan

man wheres the drooling emoji!

Jim

 

[civilsmoker]

What is the risk of them being too dry and how do you avoid this?

Pull them before they are over done…..wrapped ribs can also be dry.

No wrap baby backs….i do BBs at 235 to a INT of 192 ish and loin meat removed…….glazed last 30 min…. 3-3.5 total time….plus the rest….

No wrap Spars…..275 till the start to pull when bent…..196-198 ish INT….about 3.5-4 hours total plus the rest…

again….too much time wrapped or not will dry them….

PS edit…… baby backs can be eaten as low at an INT of 145, ie rack of pork. Baby backs at the temp are my absolute fav!

 

[civilsmoker]

Oh it’s your fault but here are BB with the loin mean….via rack of pork at INT 150……

Proof in the pudding…..

 

[Flatrate]

I used to wrap. Haven't wrapped in a couple years I like it better!

Dave

 

[gmc2003]

If I'm smoking the ribs to be eaten like ribs. Then I don't wrap. If I'm planning on using the ribs for something else like a rib sandwich. Then I'll wrap. The wife will also request FOTB ribs once in a while.

Chris

 

[chopsaw]

… baby backs can be eaten as low at an INT of 145, ie rack of pork. Baby backs at the temp are my absolute fav!

Spun a half rack in the air fryer . These are probably around 180 . Eats like roast pork . Fantastic flavor .