Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Beef Short Ribs wrap or not?

Spillin
Spillin Posts: 75
in EggHead Forum
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!
LG BGE
36" Blackstone
Weber Genisis
Cold IPA on tap!
· Share on FacebookShare on Twitter

Comments

  • Slippy
    Slippy Posts: 214
    I don't wrap beef ribs at all. Let it roll!  
    Rockwall, TX  •  LBGE, Big Hat Ranger offset smoker, Really old 22" Weber Kettle, Pile of Pecan and Post Oak... 
    · Share on FacebookShare on Twitter
  • pgprescott
    pgprescott Posts: 14,544
    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. 
    · Share on FacebookShare on Twitter
  • dmchicago
    dmchicago Posts: 4,519
    No wrap here.  But there are many roads to tastyville. 
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
    · Share on FacebookShare on Twitter
  • Spillin
    Spillin Posts: 75
    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. 
    LG BGE
    36" Blackstone
    Weber Genisis
    Cold IPA on tap!
    · Share on FacebookShare on Twitter
  • dstearn
    dstearn Posts: 1,705
    edited December 2018
    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.
    · Share on FacebookShare on Twitter
  • Slippy
    Slippy Posts: 214
    One thing you don't have to worry about with ribs, is keeping them moist... 
    Rockwall, TX  •  LBGE, Big Hat Ranger offset smoker, Really old 22" Weber Kettle, Pile of Pecan and Post Oak... 
    · Share on FacebookShare on Twitter
  • lousubcap
    lousubcap Posts: 36,788
    Another no wrap here.  But I'm lazy.  As above, toothpick test for the win.  Brisket on a stick. 
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
    · Share on FacebookShare on Twitter
  • pgprescott
    pgprescott Posts: 14,544
    +1 on the hot sauce binder. I also recommend a pepper heavy rub. 
    · Share on FacebookShare on Twitter
  • Spillin
    Spillin Posts: 75
    @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?
    LG BGE
    36" Blackstone
    Weber Genisis
    Cold IPA on tap!
    · Share on FacebookShare on Twitter
  • coachbriseno
    coachbriseno Posts: 41
    I finish mine in a foil pan wrapped.  I have also done it without wrapping.  Good luck.
    Large BGE (2008) - Weber Summit (2018)
    210 TX
    · Share on FacebookShare on Twitter
  • mEGG_My_Day
    mEGG_My_Day Posts: 1,661
    edited December 2018
    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) 
    Memphis, TN 

    LBGE, 2 SBGE, Hasty-Bake Gourmet
    · Share on FacebookShare on Twitter
  • BGEChicago
    BGEChicago Posts: 575
    ^^^^^^^ What this guy said^^^^^^^
    Chicago, IL BGE XL BGE Mini Webber Charcoal / Elmhurst, IL
    · Share on FacebookShare on Twitter

Categories