- May 28, 2017
- 486
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I have tried several different methods of cooking STL ribs, but I have never wrapped in foil with no liquid. Is there anyone here that does this?
Thanks for the insights. I asked because I will be cooking for a small group for Independence Day. My brother will be getting an XL Egg and I have been asked to cook because I have a kamado. I wanted to make two separate styles of ribs, but have them finish at the same time so I was thinking of cooking both racks the same except for leaving one rack dry when it came time to wrap them. I'll probably just do a test run this weekend to see how it turns out.I’ve done several panning and wrapping techniques. If I were to wrap without liquid it would be to
1. Halt bark formation
2. Prevent the meat from getting too dark.
3. Keep the meat from taking on more smoke.
4 slightly speed up cook time.
I’d add a little liquid to either a wrap or covered pan if I wanted to braise (to tenderize the meat). You will harm the bark slightly with braising however.
What you do depends on your goal. I’ve used different methods for smoking meat and each gives you a different end product. I tend to like the end product of smoking naked though. I don’t think my neighbors appreciate it though.
To all of the “un-wrappers” do you guys mist the ribs while smoking? A few years ago before I bought a pellet smoker I tried a test where I wrapped one rack and left the other unwrapped. I don’t remember if I sprayed the unwrapped ones but everyone including myself liked the wrapped ones. Of coarse the unwrapped ones had great bark but were dry. I believe the wrapped ones had any liquid in them.
After looking at a few smoker sites it seems that most people wrap with butter/sugar/honey for a couple hours which is how I’ve been doing them ever since. I’d also like to try wrapping them without liquid and and this time unwrapped with misting.
I haven't wrapped ribs yet (still a newb smoker so many thing I haven't done) but yes, I mop, starting at 2hrs then every 45min or when they look "dry" on top. I usually don't sauce or glaze either. Dry bark yes but the meat is juicy. I'm running a pellet smoker. Pretty sure I'm doing multiple racks Wednesday so there's going to be a couple different styles, I think the kids will want the sweet saucy fall off the bone style.
By your profile pic I assume you're a Sikorski guy?