Everyone has personal preference. Don’t know why people keep trying to force others to agree with their personal opinion. Let people smoke food how they want.
Something_Sexy
I need to try competition style sometime.
Careful_Waltz5375
My advice is to no loose any sleep over this. Use whatever method you want.
Alfalfa-Boring
Competition BBQ is stupid as hell. It’s like a kindergarten coloring contest and the product sucks, honestly.
Klutzy_Refuse_7586
I’m convinced that the only thing a wrap does is make the cook faster by steaming the meat. If I wanted steamed meat I’d cook it that way and be done in half the time.
maverick8550
It’s all subjective meaning there isn’t any one way to “correctly” do it. You just make food to your liking. I’ve done it all the ways, except that giant aluminum pan method which I’ve only seen a few times at a competition around here. Generally, I see them pack everything into foil wrap instead of a pan.
SwampAss411
I like using the covered pan for butts so the grease and juice form in the pan then I can pour it in my grease seperator and reintroduce the juices back in the meat without so much grease.
Disassociated_Assoc
I’ve done all of these methods except the competition ribs. And all of them have yielded mouth-watering succulent results. Purists and extremists need not reply.
Sea-Leadership4467
NoWrapRibs for me. Never had complaints 😂. I am not into the”meat fall of the bones”. I prefer a little adhesion. Time and temp . . .
xxMalVeauXxx
Try everything for fun and experience. Re-do the methods you personally like best, or your friends and family respond to best.
Anecdote for me; I did no wrap for a long time, just smoked and cut and served. Good pull. No sauce. I like them that way. But my family much prefers when I smoke them and then wrap and hit 205 and let them rest an hour wrapped, then they’re falling off the bone and smoky. Not my fav, but its their fav. So I do that more often than not because when the kids and family ask for something because they love it and want it, you know that feeling, you will alter weather patterns to make it happen, like dad pride.
Anonymemess
So which one’s are the best for eating? Make those ones.
Britton120
I greatly prefer no wrap. Both because I’m lazy and it has the best bark.
highzunburg
I already know the winner it’s no wrap. I will say though I wrap when the ribs are really thin. I have accidentally dried a rack out once from no wrap but it was the thinnest rack iv ever bought like 1.5lbs.
DaBlackZeus
Can someone list pros and cons of each method? I know some of the basic differences but not as familiar with butcher it the competition.
16 Comments
Winner was No Wrap. Full video here: [https://youtu.be/QranoG9KNN4](https://youtu.be/QranoG9KNN4)
Everyone has personal preference. Don’t know why people keep trying to force others to agree with their personal opinion. Let people smoke food how they want.
I need to try competition style sometime.
My advice is to no loose any sleep over this. Use whatever method you want.
Competition BBQ is stupid as hell. It’s like a kindergarten coloring contest and the product sucks, honestly.
I’m convinced that the only thing a wrap does is make the cook faster by steaming the meat. If I wanted steamed meat I’d cook it that way and be done in half the time.
It’s all subjective meaning there isn’t any one way to “correctly” do it. You just make food to your liking.
I’ve done it all the ways, except that giant aluminum pan method which I’ve only seen a few times at a competition around here. Generally, I see them pack everything into foil wrap instead of a pan.
I like using the covered pan for butts so the grease and juice form in the pan then I can pour it in my grease seperator and reintroduce the juices back in the meat without so much grease.
I’ve done all of these methods except the competition ribs. And all of them have yielded mouth-watering succulent results. Purists and extremists need not reply.
NoWrapRibs for me. Never had complaints 😂. I am not into the”meat fall of the bones”. I prefer a little adhesion. Time and temp . . .
Try everything for fun and experience. Re-do the methods you personally like best, or your friends and family respond to best.
Anecdote for me; I did no wrap for a long time, just smoked and cut and served. Good pull. No sauce. I like them that way. But my family much prefers when I smoke them and then wrap and hit 205 and let them rest an hour wrapped, then they’re falling off the bone and smoky. Not my fav, but its their fav. So I do that more often than not because when the kids and family ask for something because they love it and want it, you know that feeling, you will alter weather patterns to make it happen, like dad pride.
So which one’s are the best for eating? Make those ones.
I greatly prefer no wrap. Both because I’m lazy and it has the best bark.
I already know the winner it’s no wrap. I will say though I wrap when the ribs are really thin. I have accidentally dried a rack out once from no wrap but it was the thinnest rack iv ever bought like 1.5lbs.
Can someone list pros and cons of each method? I know some of the basic differences but not as familiar with butcher it the competition.
Beautiful thing about bbq.
You get to do it however the fuck you want.
Just enjoy the process and don’t be “that” guy.