That sounds like an awesome method! If you’re unfamiliar with wrapping ribs a.k.a. Buddy Christian: I wrap mine sometimes but for the most mine is just low and slow and I don’t add sauce only a spray of Apple juice mixture. I like the outcome with the unwrapped more I think it’s because I do my rub but after an hour of smoking I do a vinegar and Dijon mustard mop sauce that seems to keep them real moist and helps with the tenderness. Then my pork followed by chicken and vegetables. If you want to be extra careful about the flavor, you can go a step further and use diluted apple juice instead. A smoking time, a wrapped cooking time, and a basting time. Reprinted with permission from … I let it sit off of heat for 30 minutes before cutting. Depending on the temperature outside, this can end up drying out the ribs pretty quickly. TIP: You don't want to wash the ribs down with the mop, but lightly apply to keep the surface moist and to layer on the flavor. So should I smoke them for 3 hr. Upon cooking, I get the pit up to between 225-250 with either lump and cherry wood or lump and Apple wood. Tony McHale: I never change the placement, or the temp. In reality if the ribs require sauce to taste good then the cook needs more practice smoking ribs. Also, I now only use apple wood for ribs… will never go back to hickory. Temperature For Smoked Ribs When you are working over open flame, you will generally All of them wraspped. Nicely done Gregory! I have a bachelor's degree in construction engineering. Start the smoker and set the cooking temperature. Fox ,Danny Mcturnan ,Gary Johnson, David Burt, Darrell Williams, Tony McHale, James Vredenburg, Buddy Christian, Torben Begines, Donny Collins, Leroy Bee, Chris Gadue, Dennis Harper, Allan D Woodworth, Derrick Blackwell Sr. for sharing your wisdom…. Baby backs 3 hrs cook time max, spares 5, whole pork shoulder 7hrs and brisket flat 7 to 8. In a small bowl combine 1 tsp of Better Than Bouillon Roasted Garlic Base and a cup of water. Most of the guys in this discussion stated the kept their cooker between 225-250F. Tony McHale: I do it all the time, no change in the taste. I did do a rack using a raspberry glaze sauce and found wrapping them was better they were real tender and tasty. That said, my wife can have a tendency to lift the lid to peak at the meat. Allan D Woodworth: I’ve found wrapping has help tenderness and gives me a chance for additional flavor while holding back on the smoke so as not to over do it. Fox ,Danny Mcturnan ,Gary Johnson, David Burt, Darrell Williams, Tony McHale, James Vredenburg, Buddy Christian, Torben Begines, Donny Collins, Leroy Bee, Chris Gadue, Dennis Harper, Allan D Woodworth, Derrick Blackwell Sr. We sincerely appreciate you guys. To each their own but this method seems to be the most flavorful and has the best texture for me and mine. Instead, there are a fair few other liquids that can get the job done while also adding some flavor to the ribs. I serve sauce on the side most of the time. You can use a liquid spray in the form of beer, apple juice, or water. I have also done them without a wrap, but for me I prefer it. However, the brisket always goes on first. Alternatively, brush it on with a mop or basting brush. There are even some people who will go in the opposite direction and will instead choose something tangier. That has turned out the best for me. or Not To Wrap? At 250°F and above, the maple syrup starts to carmelize and gives the ribs that almost black appearance, and a mild glaze. To me, it all depends on my mood when I am cooking for the family and I. Tuffy Stone keeps a spritz bottle of apple juice near the smoker for flavor and moisture. Shake the bottle and spray the ribs down every 45 minutes or so. Usually a mixture of garlic, onion, celery seed, cinnamon, cumin, nutmeg, and brown sugar. This helps to keep them moist also. Remember, apple juice and vinegar are mostly water. Comes out spicy and sweet. As for smoking your ribs un-wrapped, there is nothing wrong with that. Leroy Bee: I have done it all together it doesn’t affect anything you just have more to monitor for internal temps. Mine is a box smoker so the upper and lower racks mean different temps so the thinner smaller ribs go on top first. James Vredenburg: I do wrap. Notice that last line, “smoking their ribs right”, as the more we speak with various Pitmasters, the more we realize that there really is no single right way to do this, but rather many different ways that produce results based on individual preference, each of which we can all serve to learn from as we pay attention reading through this entire article. I have had the most success finding these at Whole Foods, here in Des Moines, Iowa. The brisket (if being cooked) and beef ribs (if being cooked) are always the first to go on. 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