RIBS wrapped with what included and which side up

GoldenQ

I have not been getting good ribs.  My spares are better than BB but we like BB which have been dry and crusty.   I have been doing 3-1 1/2-till done with toothpick test at 275.  I have seen posts with different things included when wrapping but no definition of which side up while wrapped.   I have been using apple juice in wrap with bone side down.   What should be in wrap and which side down.   

Foghorn

I "think" that most people wrap with the meat side down. I could definitely be wrong.  The competition teams that I hang out with typically wrap with the meat side up and then put stuff on top of the meat that then melts/drips through the meat to flavor it.  Combinations I have seen are:

butter/onion slices
Parkay squeeze margarine/brown sugar +/- a pepper jelly
apple juice +/- other stuff
beer +/- other stuff
BBQ sauce +/- other stuff

"other stuff" can be the sugar, chopped peppers, onions, rubs/spices, even cinnamon

With that said, the competition teams that win tend to produce what I would call "meat candy" that don't taste a lot like pork ribs.  The rib is just a vehicle for the flavors that are added to the foil.  This sounds potentially disparaging but it is how I cook ribs the majority of the time.  But some days I just want to taste some pork rib meat and I go with just a rub +/- some apple juice if I foil.

I hope that helps.

Stormbringer

I do BB 2-2-0.5 meat up during the wrap and with some apple cider vinegar in. Here's an example: https://thecooksdigest.co.uk/2020/11/21/mexican-bbq-ribs/

DoubleEgger

I wrap but add no liquid. Meat side up. I don’t want my rib meat sitting in liquid. 

GrateEggspectations

I think a pretty common combo is butter, brown sugar and honey during the wrap. I think what I’ve seen and done is meat side down for that. 

ColtsFan

I use honey, brown sugar and butter. Meat side down. If I wrap. Most times I run them unwrapped and do the bend test for the finish 

lkapigian

Firmly in the SPG no wrap camp ( todays platter )

loco_engr

Johnny Trig method:
https://www.youtube.com/watch?v=AQHXVc3yX84
HTH

Mr1egg

3/2.5/.5 wrapped with butter, bbq sauce and honey  meat side down at 250 the entire cook. If your ribs are turning out dry spray them with apple juice or whatever you want every hour of the first 3 hours.

fishlessman

I'm anti wrap. Foil has not been consistent for me. Wrap meat side down, it's a braise process....I'm not a fan with bb, l look for small spares

Wooderson

Turbo ribs for the win

PoppasGrill

We add honey, just a light drizzle when we wrap. Also we don’t “competition “ cook as we like em fallin off the bone.

TheBreeze

I am questioning myself as I type this because there are way more experienced people on this form yet nobody has said this: it seems like you are way overcooking them.

Are you saying you cook them for 4.5 hours at 275 degrees?  That's too much.  That is nearly turbo rib temperature but regular cook time.

I make pretty good ribs these days.  I cook at 225 degrees.  I do 2 hours regular, 1 hour wrapped, then about 30-60 minutes until done.  It should probe around 195-205 degrees at that time and temp and I do the toothpick test and bend test to judge final pull.  I wrap meat side down with apple cider vinegar and butter.

I would recommend lowering temperature and/or shortening cook time.