I was gonna wrap with butcher paper, but from what I'm seeing it looks like foil is what most people do for pork ribs.

What do you guys say?

ETA: The common technique for the 2 hours was wrap in foil and put the meat side down.

Most would say to either cut the wrap time to an hour or not to wrap ribs at all. Personally, I don't wrap ribs.

For starters I wouldn't use the 3-2-1. First rule of bbq, never cook to time or temp, every cut of meat is different and will finish differently. Ribs don't usually need 6 hours anyways, that'll make them way overdone in most cases, most of my rib cooks at 225-250 pit temp take 4-5 hours and that's it.

As to foil or paper, I've wrapped ribs in both and there isn't a huge difference, but I did like the foil better. It helps contain the juices a bit better and cook into the meat (if you have them meat side down in the foil).

I use paper for brisket and beef ribs; ribs, pork butt, and turkey I use foil.

I prefer not to wrap ribs and use the tear test to determine doneness. It's usually about 5.5 hrs for me unless they're really thick.

Foil here

agfan2013 said:

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For starters I wouldn't use the 3-2-1. First rule of bbq, never cook to time or temp, every cut of meat is different and will finish differently. Ribs don't usually need 6 hours anyways, that'll make them way overdone in most cases, most of my rib cooks at 225-250 pit temp take 4-5 hours and that's it.

As to foil or paper, I've wrapped ribs in both and there isn't a huge difference, but I did like the foil better. It helps contain the juices a bit better and cook into the meat (if you have them meat side down in the foil).

I use paper for brisket and beef ribs; ribs, pork butt, and turkey I use foil.

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Do you wrap in foil after the 4-5 hours or sometime during that time?

3 hr unwrapped
2 in foil with BBQ sauce and 50/50 apple cider vinegar and water
1 unwrapped mopped to let the sauce set up

Smoked over apple wood at 235-250

During the cook, when I get the bark to a good color that I like and then finish the cook wrapped in foil. Usually in the 3-4 hour mark.

4 unwrapped, 1 wrapped meat side down and I tend to do an apple juice reduction for it to sit in. Turn out awesome everytime

Just read this

https://amazingribs.com/best-barbecue-ribs-recipe/#recipe

Here ya go

Careful with foil as it's very easy to overcook. If you're goal is fall off the bone (AKA overcooked) then foil is your friend. If you want to get more tender yet don't want more smoke then paper is good way to go. I like to smoke until I get the color I like from the smoke, then wrap with paper for hour or so to tender up a little more.

I don't want my ribs to fall off the bone, but I also don't want to have to gnaw them off the bone. The sweet spot for me is then the ribs hold the meat, and I can take a clean bit straight to the bone with truly minimal effort.

Btw, I also don't jack with the membrane anymore. Too much frustration, no matter what "tips" I tried from youtube pros about how to make it easier. I just do a cross hatch with the tip of my knife across the membrane, and it works fine.

Remove the membrane, always

I wrap my ribs in foil - the foil helps steam the ribs, which makes the meat more tender IMO. 3-2-1 works pretty well for me at around 250ish on the egg. The last hour may not be a full hour, depends on the rack.

MW03 said:

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I don't want my ribs to fall off the bone, but I also don't want to have to gnaw them off the bone. The sweet spot for me is then the ribs hold the meat, and I can take a clean bit straight to the bone with truly minimal effort.

Btw, I also don't jack with the membrane anymore. Too much frustration, no matter what "tips" I tried from youtube pros about how to make it easier. I just do a cross hatch with the tip of my knife across the membrane, and it works fine.

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I'm not sure what the pros say, but if you pry up the edge of the membrane with a sharp knife to separate it a bit, you can use a dry paper towel to grab on to it and peel it right off.

Maybe I'm just too impatient then, because it always seems to end up like this

Quote:

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I'm not sure what the pros say, but if you pry up the edge of the membrane with a sharp knife to separate it a bit, you can use a dry paper towel to grab on to it and peel it right off.

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If I use a sharp knife I will **** it all to hell, but butter knife then paper towels work very well for me.

Pork in foil, beef in paper. I don't follow a time, I go off color and cook spares around 275 and baby backs 250 til my liking. Then I wrap with squeeze butter, agave nectar, a little more seasoning and usually go til I see the pull. Then rest in cooler under a towel for an hour. Perfect every time, always remove membrane and using paper towels for grip is the easiest. Good luck!

JCRiley09 said:

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Here ya go

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Thats a good video...but he sure likes to handle his meat alot, damn he flipped and flipped and flipped and flipped

Chud (aka Bradley Robinson) made the TX BBQ top 50 in 2017 as a pitmaster at Freedman's and will probably be top 5 or 10 in 2021 with Evan Leroy at Leroy & Lewis.

I'm not saying his word is gospel, but my best ribs have come from mimicking that video.

If I learned anything from that video, it's that two of the best BBQ-ers in the state are weird as hell. Franklin is goofy as hell too in his videos.

JCRiley09 said:

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Chud (aka Bradley Robinson) made the TX BBQ top 50 in 2017 as a pitmaster at Freedman's and will probably be top 5 or 10 in 2021 with Evan Leroy at Leroy & Lewis.

I'm not saying his word is gospel, but my best ribs have come from mimicking that video.

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https://www.texasmonthly.com/interactive/top-50-bbq-2021/

#5!