If you saw my earlier post I tried to do without the wrap last time. Was dry and disappointing.
Went back to the 3 2 1 method with wrapped. Best ribs I've had in a couple years, anywhere. Guess I'll be sticking w wrapping my ribs. Made a huge difference.
by BullNBear01
3 Comments
Nice. What did you put in the wrap?
Have you tried no wrap? That’s what I do and get great results. Very tender and moist with lots of smoke flavor.
Those look tasty. Love to see ribs that came out well.
Am headed in the opposite direction – I used to wrap almost everything, and now I wrap almost nothing.
Got 2 racks overnighting in the fridge with a simple rub. They’ll go on at 0600 with 7.5# of skinless turkey breast over hard maple pellets infused with apple mash.
250F with a glaze of Bachan’s for everything about 2h before they’re done. That will be the only time the lid is opened during the cook.
An hour’s rest in an old styrofoam cooler wrapped in towels for the turkey and one rack of ribs (to compare the difference) and then it’s time for a late lunch.
Smoked meats are the way.