Beef Short Ribs wrap or not?

Spillin

I have some Creekstone Prime Short ribs on the way.  First time cooking beef ribs so my question is should I plan on wrapping and if so what temp (170)? Or just let them roll?

I appreciate the insight!

Slippy

I don't wrap beef ribs at all. Let it roll!  

pgprescott

I put them in a foil pan and cover. Essentially a wrap. I just do it to expedite the cook and retain a little moisture maybe. I would say the bark formation is as big a driver as the temperature. Anytime after the bark is good and set and the internal temp is 150 you can wrap if desired. If the bark softens too much for your liking, just unwrap and return to cooker to firm the bar. Never been an issue with mine. 

dmchicago

No wrap here.  But there are many roads to tastyville. 

Spillin

Thanks for the advice guys.  My only thought for wrapping them was keeping them moist.  It's most likely going to be a game day decision depending on when I get them on. If I'm running a tad late I'll wrap them up to speed it along. 

dstearn

I use the Franklin Method. Louisiana hot sauce, S&P and cook at 285 for 5-6 hrs. Post Oak for smoke. Once the ribs pass the toothpick test they are done.

Slippy

One thing you don't have to worry about with ribs, is keeping them moist... 

lousubcap

Another no wrap here.  But I'm lazy.  As above, toothpick test for the win.  Brisket on a stick. 

pgprescott

+1 on the hot sauce binder. I also recommend a pepper heavy rub. 

Spillin

@dstearn
That is what my plan is gonna be!  Do you notice any of the hot sauce or is it more of just a binder?

coachbriseno

I finish mine in a foil pan wrapped.  I have also done it without wrapping.  Good luck.

mEGG_My_Day

No wrap here.  S&P only.  Either hot sauce or worchester as binder.  275 till it passes toothpick test.  Way easier than brisket and just as good (actually, I like ribs better than brisket) 

BGEChicago

^^^^^^^ What this guy said^^^^^^^