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Wrap Ribs?
Posted on 5/28/16 at 3:27 pm
Posted on 5/28/16 at 3:27 pm
Do you wrap your ribs or just let them smoke all the way? The 3-2-1 method seems popular. What is yalls rib technique?
10
Posted on 5/28/16 at 3:34 pm to KyrieElaison
I leave them unwrapped the whole way. I stop adding wood after 3 hours and just charcoal after that. I mop them several times during the last couple of hours.
Posted on 5/28/16 at 3:41 pm to KyrieElaison
2 hrs wrapped, 1-2 not saucing every 20 minutes
Posted on 5/28/16 at 3:53 pm to KyrieElaison
I always do 3-2-1
Posted on 5/28/16 at 3:58 pm to KyrieElaison
3-2-1, 2-2-1 on baby backs
Posted on 5/28/16 at 7:09 pm to KyrieElaison
Both ways. Sometimes don't wrap at all.
Other times wrap for an hour or so, then unwrap and sauce, cook a little longer.
Other times wrap for an hour or so, then unwrap and sauce, cook a little longer.
Posted on 5/28/16 at 7:52 pm to KyrieElaison
Don't wrap. 6 hrs for ribs is too long IMO. Should be no longer than 4 or so @ 250. I don't mop or sauce though, so that might have an effect. I like an apple cider vinegar spritz every 30 mins or so.
This post was edited on 5/28/16 at 7:53 pm
Posted on 5/29/16 at 6:09 am to weaveballs1
I cooked a rack of bad backs on my Kamado Joe yesterday for 6 hours and the internal temp was still at 170. Finally had to wrap them. Cooked at 250.
Posted on 5/29/16 at 6:38 am to KyrieElaison
no wrap, no care...
BGE
BGE
Posted on 5/29/16 at 7:03 am to KyrieElaison
I do not steam ribs in foil
And 3-2-1 is way too long, especially with 2 hours of foil. 4 hrs for baby back at around 250 and 5ish hrs for spare ribs or beef back, no wrap
And 3-2-1 is way too long, especially with 2 hours of foil. 4 hrs for baby back at around 250 and 5ish hrs for spare ribs or beef back, no wrap
This post was edited on 5/29/16 at 7:07 am
Posted on 5/29/16 at 7:34 am to gmrkr5
3 hrs at 250. Then sauce them and wrap them in foil for one hour. Perfect every time.
Posted on 5/29/16 at 7:46 am to gmrkr5
What do y'all do for the pork loin ribs like sams and Costco sell. Seem a little bigger than standard baby backs.
Posted on 5/29/16 at 7:55 am to NOLAGT
St louis cut spare ribs? If they are pretty meaty ill do 5 hrs at 250 spritzing with apple juice once an hour. If not that meaty, somewhere between 4 and 5
Posted on 5/29/16 at 10:28 am to KyrieElaison
Baby backs unwrapped 4 hours @235*F then submerged in sauce & back on, unwrapped one more hour to cook glaze.
Posted on 5/29/16 at 11:47 am to KyrieElaison
i brown them. then wrap in foil with root beer for about 75-90 minutes. Then finish with a butter/brown sugar glaze.
Posted on 5/29/16 at 2:41 pm to gmrkr5
No these
Posted on 5/29/16 at 3:02 pm to NOLAGT
Those are baby backs
Posted on 5/29/16 at 3:18 pm to gmrkr5
Ah they just seem bigger than the baby backs I see else ware. I usually do 3-1-1 if I wrap them. The last 1 is flexible depending on doneness. Just wondering what others did.
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