How long to smoke then wrap ribs?

Kyle · June 2007

I have cooked spare ribs several times on the BGE.
The taste has been wonderful, but the ribs have always been a little dry. (not fall off the bone)[p]I have not wrapped them in foil, but used a rib-rack to hold them.[p]I am thinking that the next time I do them, I will try wrapping them to hopefully, end up with them being more moist.[p]A question I have is what internal temp should I use (on the rib-rack) before pulling and wrapping them?[p]Any comments will be appreciated.[p]Kyle

gdenby · June 2007

Kyle,[p]Foiling them will certainly make them more tender and moist, especially if you put a bit of apple juice in the packet. You don't need to try and take the temperature. Just wait 3 hours, with the dome at 250. The meat should be nicely browned by that time, maybe even a little crisp at the edges. [p]Search the archives for "3-1-1" or "3-2-1"[p]gdenby

BENTE · June 2007

Kyle,
i never foil my ribs!! just squirt with apple juice every hour after the first
happy eggin
tb
[ul][li]RIBS!!!![/ul]

Buster Dog BBQ · June 2007

Kyle,
I usually do about 3 hours in a rib rack at about 250 then wrap in foil with brown sugar, parkay and honey and pour in apple juice. let that go for an hour then put direct and kick up the temp maybe 25 degrees and sauce the last half hour. When you pick up with tongs in the middle if it folds in half they are done.

Lowrodz · June 2007

Kyle,
Like most others have said, I cook for about 3 hours at 250ish. Then I foil em with butter and woosher sauce for about 30-45 mins. Then I pull em outa the foil and bump the temp to about 300 for another 45 min to an hour. My methods change a little bit everytime, based on how the meat is doin. I'm not a real by the book kinda person so things just kinda go by feel. Don't worrry you'll get the feel of it and great ribs are in your future!! B-

How long to smoke then wrap ribs?

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