For those that wrap their ribs.....

Arkysmokin · June 2016

I typically don't wrap but I thought I would change it up a little next time. Hoping for a lighter color bark. It has a tendency to be a little dark without wrapping. My question is this. For those that wrap their ribs, what do you put inside the wrap with the ribs? I've seen Honey, Brown Sugar and Parkay. Just curious if anyone found something else that worked.

Great_EGGspectations · June 2016

I've added apple juice, as well as the Parkay Butter and Brown Sugar. Wrapped a rack of back ribs just with apple juice yesterday and it was devoured by the wife person and Minis.

hondabbq · June 2016

My wife likes them wrapped. when I do I just wrap. I add nothing.

Battleborn · June 2016

I've only done ribs a handful of times and have never added anything to the wrap. Each time I have had to be carful that the rack doesn't fall apart when I take them out to tighten up.

Arkysmokin · June 2016

I think most people are doing 2-1-1 or 3-1-1 depending on what type of rib it is. I'm going to test it out soon. I don't care for mine to be falling off the bone.

Battleborn · June 2016

Yes, I do a modified 2-2-1 for BB's. I usually go 2-1.5-1.5 at 250-275. I don't like them falling apart either. I also sauce for the last 30 minutes. They have all turned out really well, except for my last time. The temp got away from me and ran hot for an extended period time. They were still tender just a touch dry.

NERVOUS · June 2016

I've only used butter, brown sugar, and honey... But like you, I'm curious to hear about other ideas too.

scgobbler · June 2016

I used to do 3-2-1 and they are too done.

I did a 3-1.5-1 and they were still too done. I think I'm gonna try a 2-2-1 next time and then wrap when I get the color I want. I will be using Parkay, Brown Sugar, and Honey next time.

smokeyj · June 2016

I don't wrap but last ribs I spritzes for the first time and they seemed not to get as dark.

Arkysmokin · June 2016

That's a good idea smokeyJ

CheeseheadinAZ · June 2016

I did to rush last night so I browned both side for 7 min a side then foiled with nothing for 2hrs the glazed for10. Came out great!

shtgunal3 · June 2016

Ribs are my kryptonite. I can't nail ribs for $hit. My wife and kids like fall off the bone (eat with a fork) ribs. I just can't seem to ever get them right.

pgprescott · June 2016

shtgunal3 said:

Ribs are my kryptonite. I can't nail ribs for $hit. My wife and kids like fall off the bone (eat with a fork) ribs. I just can't seem to ever get them right.

Fall off the bone ribs are by far the easiest to produce. Just foil them and cook to about 200+ and they will fall apart. It's quite difficult to get them done and short of fall off the bone so when a knife is run through them they don't fall apart. Imo.

CheeseheadinAZ · June 2016

@shtgunal3 Do it the way I explained above...you'll get your fall off the bone ribs...:). I always use costco's 3 pack.

XLentEGG · June 2016

I'm a 3-1-1 Baby Backer. I just ate the leftovers from my try at 5hrs naked last weekend and just a little to barky for me. tender with a good bite though....

SmokingPiney · June 2016

Wrapping might work on a proper smoker, but I just can't get it right. My best results have been with Mickey's turbo ribs.....good color, tender, and with a good chew.

ryantt · June 2016

I always wrap, just put a little apple juice and rub in there. last slab we're definitely tender they actually folded in half

KKorkmaz · June 2016

When I wrap I add squeeze Parkay, Brown Sugar, Honey, and some Thai Chili Sauce (Tiger) for heat. I believe this is the same combo Frank Trigg uses and was very successful on the competitive BBQ circuit with. The flavor is intense, very rich and sweet with a touch of heat.

OpusXcellent · June 2016

Apple Juice + AC Vinigar + Honey + Sriracha in squirt bottle

bgebrent · June 2016

Too much attention to this. Your rub should provide your flavor. If you foil, the power of that is braising. Compared to the rub and the finishing sauce most seem to apply, put whatever you want in the foil. Choose flavors that complement the finished product.

YukonRon · June 2016

@bgebrent I agree. I tried some Kubachka on a rack, the acid tenderized the heck out of them. Was not intentionally going for fall off the rib tenderness, but that stuff broke it down.

RedSkip · June 2016

I use Sprite, citric acid in the soda helps breakdown the meat and it's a fairly low concentration.

Mithrandir · June 2016

Apple juice and brown sugar. Next time, I'll try maple syrup instead of apple juice!

Arkysmokin · June 2016

Alot of good recommendations. Thank you all

For those that wrap their ribs.....

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