In reality if the ribs require sauce to taste good then the cook needs more practice smoking ribs. When I do them quick they are a little tough. You use a silicon or bristle basting brush to apply some juice too, but that tends to wash away your rub. I use a big chief smoker. photo cred: Felix Threatt (ribs in foil), Jim Mullen (ribs on grill), thanks boys for the awesome pics!Related Links:5 Basic Tips For Smoking Meat Tip #1: The most important tip I can give you is to have patience and never hurry your cook because low and slow with a smoker is key to creating your masterpiece. The meat doesn’t fall off the bone but it is very tender. ... Baste on ribs once every half hour while smoking. Shake well to blend. Smoke is attracted to moisture. You have time! Donny Collins: I do wrap.. and as I have marinated overnight like some of the others, I usually don’t have room in the refrigerator. This demonstrates how to spray ribs while cooking, generally every 1/2 hour or so. For the last hour, I let it go for half hour then bast it with honey and molasses, let that go for 15 minutes with the lid closed and 15 minutes with the lid open. What to Spray on Ribs While Smoking? To me, it all depends on my mood when I am cooking for the family and I. In a large spray bottle (one that will hold at least 5 cups of liquid), combine all the ingredients. to moisten the ribs. Thankfully, this is pretty easily done. That being said, most customers prefer unwrapped. To each their own but this method seems to be the most flavorful and has the best texture for me and mine. Tony McHale: I never change the placement, or the temp. The rub is your best source for flavoring your barbecue ribs. arg! you use and what overarching flavor you want your ribs to have. control. Set smoker to 225 F degrees. When you bite into a rib, the only part that should come off is what you bite and it should come off easily but definitely not fall off the bone. Another common solution that people use is a combination of water and apple cider vinegar. Smoked meat should have a dry crust while retaining moisture inside -- an achievement that takes some finesse. Usually a mixture of garlic, onion, celery seed, cinnamon, cumin, nutmeg, and brown sugar. Slather – Add a liquid element like olive oil or mustard to allow the rub to stick. When you are working over open flame, you will generally :tape: Still good but not fall off the bone. Mike, love the way you put it down. For chicken I spray or mop with a jazzed up chicken stock for my base, add some seasoned salt and a little olive oil. Special thanks to: Donald J. If you feel like showing these Pitmasters some love and appreciation for sharing their rib smoking wisdom, please feel free to share this article with friends on Facebook, Pinterest, and anywhere else you feel will help people make better ribs. For customers, I explain the difference and all that wrapping involves and let them know that wrapping costs a little more than unwrapped. I usually make ribs when I do a brisket. A trick that you should try is using a spray bottle to mist the juice onto your ribs during the cooking process After the ribs have been on for 30-60 minutes try spraying the ribs every 30-45 minutes or whenever you open your smoker door. I’m talking about rack of beef. Smoked St. Louis Style Ribs Recipe (Spare Ribs) Follow along with world renowned BBQ Pitmaster Malcom Reed of “How To BBQ Right” as he walks you step-by-step through his recipe for smoking St. Louis style ribs, spare ribs…You may also enjoy: We are a Secret community of grilling, meat smoking, barbecuing pitmasters from all across the nation. It doesn’t have a temp. What I do now is smoke for 3, sauce until I have a good bark (between 1 and 2) and then let rest with a tent (or covered in a pan) for about an hour in low heat (around 150 – 175). Let us know in the comments below and if you really want to help other Pitmasters, include your WHY you do or do not wrap, so that other readers can understand and learn more from your experience. For ribs, try painting on a coating of melted lard after the second hour. First remove the membrane, then a personal rub, then into smoker with hickory for 2 hrs and then wrap till tender then unwrap and sometimes sauce the last 40 minutes, sometimes not. The first challenge to smoking great beef ribs is finding an awesome rack of beef ribs. That has turned out the best for me. If I wrap, I will go 3 hours unwrapped and then 2 hours wrapped. I serve sauce on the side most of the time. Alternatively, brush it on with a mop or basting brush. There are no changes in heat or the amount of wood utilized. James Vredenburg: I do wrap. Leroy Bee: I have done it all together it doesn’t affect anything you just have more to monitor for internal temps. We appreciate you. To wrap or not to wrap, that is the question. Temperature For Smoked Ribs Some people like to keep things on the fancier side by using bourbon pork and beef and yes taken into the fact that they would finish at different internal temps and times would also be different but would it effect the food. Reply Sometimes, a small step above plain water is all that is really necessary, and it’s a good thing that apple juice is relatively inexpensive. If you’re unfamiliar with wrapping ribs a.k.a. Without the foil you can get a nicer ring but I think to dry for my taste no matter how slow and low I go. Fox ,Danny Mcturnan ,Gary Johnson, David Burt, Darrell Williams, Tony McHale, James Vredenburg, Buddy Christian, Torben Begines, Donny Collins, Leroy Bee, Chris Gadue, Dennis Harper, Allan D Woodworth, Derrick Blackwell Sr. We sincerely appreciate you guys. Start the smoker and set the cooking temperature. I put the “squirt” in a spray bottle and spray it right on the meat. When I’m not constructing or remodeling X-Ray Rooms, Cardiovascular Labs, and Pharmacies...I’m at home with my wife, two daughters and a dog. I brine my ribs overnight at a minimum in apple juice with kosher salt. I do not serve sauce on my ribs and I rarely if ever baste the ribs with sauce while they are smoking. These flavors will come in part from the liquids that you choose for your mop and also the rib rub that you combine with the liquids. That sounds like an awesome method! Other people prefer to keep things simple. I put my rub on and smoke it with oak wood for 3 1/2 hours. I’ve done the 3-2-1 method many times and find that between 2 and 1 can be difficult to keep everything together. So… yes I wrap. People I cook for usually prefer ribs that fall off the bone but in competitions judges prefer ribs that are tender but don’t fall off the bone. Save my name, email, and website in this browser for the next time I comment. Falling off the bone is considered over cooked where I’m from. Smoking ribs doesn’t get easier than this which is perfect for beginners. or Not To Wrap? I have had the most success finding these at Whole Foods, here in Des Moines, Iowa. Cooking Methods: 1. Add some apple juice and wrap. There are even some people who will go in the opposite direction and will instead choose something tangier. There are several different types of liquids that people use to I do this every hour. You can spray the ribs after every hour. Dennis Harper: I wrap after 3 hours or so like many here BUT man I love the input and information from this page and I will try many of the things mentioned. Type above and press Enter to search. However, the brisket always goes on first. Bourbon can go well with the smoke Thanks for visiting my site, Cheers Kendrick. perfect every time wether it’s my pellet grill or smoker, If the meat falls off the bone it’s over done I want a clean and tender bite I do wrap then unwrap last hour or until done. Gary Johnson: I do this: rub, wrap and fridge overnight, in the smoker for ~3hrs, then on a rack in my big BBQ pit crockpot with various liquids underneath and sauce on the slabs until its falling off the bone.That’s how we like em here. Take the ribs off, wrap with apple juice and 2 more hours in the smoker. Every so often, generally around every 20 to 30 minutes, you will want to use the spray bottle on the ribs so that they retain some degree of moisture. This helps me get the color I want. Special thanks to these fine gentlemen for sharing their expertise with us here: Donald J. There you have it my fellow Pitmaster. or Not To Wrap? The simplest way to do this is with a spray bottle. The intense flavors of the meat and spice come together in the luscious final result. Join us! The only difference is the time at which the meats are placed on the pit. Dry Rub – Add your favorite Dry Rub that will add flavor while the ribs smoke and caramelize. The two ways to smoke food are hot smoking, between 100 and 250 degrees Fahrenheit. Also some great questions asked within this conversation that may help with your next rib cook. The simplest way to do this is with a spray bottle. David Burt: I season with coarse salt, Mojave garlic pepper, and a rub then wrap and refrigerate overnight. Apply to ribs while they are smoking in small amounts. To make sure that ribs turn out perfect, you often have to grill them for a fair bit. Buddy Christian: I wrap mine sometimes but for the most mine is just low and slow and I don’t add sauce only a spray of Apple juice mixture. Barbecue enthusiasts swear by smoking as the best way to flavor meat such as pork, whether you use a standing smoker, a grill with a smoker attachment or simply add wood chips to your regular grill. Applying a Pork Rib Rub. If you want to be extra careful about the flavor, you can go a step further and use diluted apple juice instead. When cooking chicken or ribs, apply every 30 minutes. Bottom line… almost always I wrap. By deciding to take the time and see how much these methods affect your ribs, you can be even more certain that at the end of the day, your ribs will turn out exactly how you want them to be. This helps me get the color I want. the Texas Crutch, read this article to learn more. Comes out spicy and sweet. The only time I spray is if I'm using my pellet smoker and then I only spray a butt 2 or 3 times because a pellet grill needs all the help it can get to make smokey meat. However, you shouldn’t use just plain water, as this can be detrimental to your recipe. 3. moisten their ribs, and some people will even go so far as to use a combination If you are in doubt, you can probably assume that apple juice is a safe bet. When I wrap I will use squeeze butter on the meat side with some honey and lightly sprinkle brown sugar and some rub. want to be a little bit careful about using bourbon, but when it is mixed into What you sprayed on the meat will evaporate while the smoke chamber recovers. Leroy Bee: I have done mine wrapped and unwrapped . I did do a rack using a raspberry glaze sauce and found wrapping them was better they were real tender and tasty. I love 3-2-1. Most of the guys in this discussion stated the kept their cooker between 225-250F. other liquids, it will generally be fine. Required fields are marked *, Designed by Elegant Themes | Powered by WordPress, Smoked Spare Ribs “Wet” Style Smoked Pork Ribs, A Simple Strategy To Save Money On Charcoal. Then I place the rib, meat side down on plastic wrap on a bed of brown sugar, squeeze butter, honey, more rub, and sometimes some sweet Thai chili sauce, and do the same on the bottom side of the rib. | Fabweb. Which one you ultimately choose will depend on the seasonings On the first three hours, imbue your meat with the smoky flavor in order to get started with the cooking process. You can use a liquid spray in the form of beer, apple juice, or water. I like a coffee rub blend somtimes I got ideas i like trying new ways alot surprise ppl. Hello, thanks for visiting my site! Derrick Blackwell Sr: There are times where as I wrap my ribs and there are times where I do not wrap them. Related: A Simple Strategy To Save Money On Charcoal. I don't spray ribs … Related: Smoked Spare Ribs “Wet” Style Smoked Pork Ribs. Actually, I have heard a lot of people use this tactic. Brush a glaze over the ribs, on both sides. I preheat my smoker with hickory chips to 225, then smoke 3 hours. My family loves them! It is applied … You do get a better smoke ring and smoke flavor with your unwrapped ribs but like it was mentioned earlier it’s totally up to you and your taste how you will do them. You wouldn’t want to eat this stuff straight, but spray it on roasting or smoking meat and it adds a world of flavor. Great share Mike, thank you for that! The foil keeps the action centralized. Donny Collins: Yes, I do other meats at the same time too. And while I cook a mean slab of pork ribs, smoked short ribs … The vinegar provides that same type of flavor profile with a slight tanginess added to the mix. Exactly. Apple juice often works well with the smoke from the grill or smoker that you are using, and it is one of the most common go-tos for keeping meats of all different kinds moist. Upon cooking, I get the pit up to between 225-250 with either lump and cherry wood or lump and Apple wood. Guys, when smoking ribs, apply the mop sparingly (but thoroughly). The other way is through cold smoking, which is when the heat is less than 100 degrees. So should I smoke them for 3 hr. Sprinkle generously with rub, then smoke for 3 hours. In regards to Smokin/Grillin different meats (ie..Pork, Beef, Chicken), I Smoke and/or Grill different meat types almost every time that I fire up. Then I season them according to my taste as well. So generally I rub them down with a little mustard then my homemade rub, and onto the Rock (smoker) it goes… then you can smell what the Rock is cookin in bout an hour. Torben Begines: I always smoke very low the first 3 hours and mist with juice (apple or pineapple) then I wrap tightly after I pour a generous amount of juice in. do you think it would take? Tony McHale: I do it all the time, no change in the taste. mix it together and pour into your spray … Reprinted with permission from … Then I put some barbecue sauce and maple syrup and smoke it for another 1 hour. They smoke the meat wrapped for a few hours and then un-wrap it at the end, smoking un-wrapped for a while, usually to give it a more crusty/brown finish. Press Esc to cancel. To kick this site off I’ll primarily be focusing on grilling and / or smoking in which I'm on a quest to develop the techniques and skill of a true pit master. At 250°F and above, the maple syrup starts to carmelize and gives the ribs that almost black appearance, and a mild glaze. In it’s simpler form, you’re breaking the cooking time into 3 easy time blocks. Your email address will not be published. TIP: You don't want to wash the ribs down with the mop, but lightly apply to keep the surface moist and to layer on the flavor. Baby backs 3 hrs cook time max, spares 5, whole pork shoulder 7hrs and brisket flat 7 to 8. If you mist meat multiple times you are putting down a fraction of a teaspoon of liquid per bite of which flavor molecules are probably less than 2%. ), How to Choose the Right Wood for Smoking Meat, Lump Charcoal vs Briquettes : Choosing the Right Charcoal for Grilling and Smoking, The Minion Method: How To Manage Heat In Your Smoker, BBQ Ribs Recipe Part 2: Smoking Your Ribs To Perfection, The Science of Great BBQ With Aaron Franklin, When Smoking Ribs… To Wrap? Your email address will not be published. A smoking time, a wrapped cooking time, and a basting time. The easiest way to make sure that ribs stay moist is to simply introduce moisture to them. Mine is a box smoker so the upper and lower racks mean different temps so the thinner smaller ribs go on top first. The best way to figure it out for yourself is to take the time to experiment and see if they alter the flavor of the ribs at all, and if they do, if it’s something that you like. James Vredenburg: I do wrap. of these liquids. A rub that has sugar in it will really help in creating that color and bark that is the first taste factor when you bite into the ribs. 14 hours of intensive labor and babysitting yielded a lighterfluid tasting pile of … Remember, apple juice and vinegar are mostly water. HOW TO SMOKE RIBS USING THE 3-2-1 METHOD. Sometimes I will drizzle some honey on as well mostly for a glazing i think the juice helps the brown sugar penetrate the meat and softens it up, just like giving chocolate and flowers to your lover on valentine’s day, just makes em melt. Many I have served have stated that “fall off the bone” is over rated. This helps to keep them moist also. I take them off sprinkle with light brown sugar and about 5-6 pallets of butter then wrap and put back on pit for about 2.5 hours they come out pretty dang good. Like some others, I have finished them over direct heat for the last 30 minutes, but finishing at the same heat and same placement on the smoker yields a fine rack of ribs so I generally just stay with that. My Backyard Life is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. 4. Every so often, generally around every 20 to 30 minutes, you will want to use the spray bottle on the ribs so that they retain some degree of moisture. My secrete is mine … Shake the bottle and spray the ribs down every 45 minutes or so. I have wrapped and not wrapped, both great important part is temperature and wood. After having smoked some great ribs a while ago with a cheap offset smoker I borrowed, I purchased a cheap bullet smoker (making the obligatory mods) and did a pork butt yesterday. This is one of the reasons why it is so important for you to remember to periodically moisten the ribs. YOU'LL ALSO LOVE. If you just got a Traeger or are new to smoking meat start with these delicious ribs … When I first started smoking meat, I tried my hand at various rib cuts in both beef and pork. A spray/mop with apple juice with some apple cider vinegar, Wooster, and salt is good for pork. Nicely done Gregory! Once again, it all depends on my consumption crowd and timing. After thoroughly mixing the ingredients, I rub the ribs and then refrigerate them for 24-48 hours. That is what this smoked short ribs recipe is all about. This is a recipe that was given to me by my next door neighbor who makes the most unbelievable smoked ribs....this is the sauce recipe that he uses to baste them..this makes the best tasting smoked ribs around! Then I baste or spritz them with a mixture of apple juice and squeeze butter, or some other fruit juice and squeeze butter. This helps to keep them moist also. and create a unique flavor profile that many people can appreciate. In a small bowl combine 1 tsp of Better Than Bouillon Roasted Garlic Base and a cup of water. Smoke the pork ribs at a consistent temperature of 225 degrees F for about 1 hour per pound, but usually no more than 6 hours. The sweet flavors in our rub will come from powdered juice, such as pineapple, or one of our favorite granulated sweeteners like our granulated molasses or Vermont maple sugar. QOTD (Question of the Day) over in the ILGM VIP private Facebook group: When smoking ribs… do you wrap your ribs or not? READ NEXT: The Definition of Barbecue Smoking Usually at 3 hours or once the temperature of the meat is at 160. What about flavor? When I do wrap I usually put in oven at 250 degrees, just as good and less trouble. For how long at 300 deg. I tend to agree and have found that a lot of flavor leeches out during the wrap phase. Although, depending on how much water you mix into the vinegar, you might not notice any tang at all. We have outlined the best woods for smoking spare ribs and baby backs in the next section. I have a bachelor's degree in construction engineering. Then my pork followed by chicken and vegetables. Jack That said, my wife can have a tendency to lift the lid to peak at the meat. 2-2-1 method in a verticle, Gravity feed smoker. I let it sit off of heat for 30 minutes before cutting. And I am told it runs normally at about 160 deg. I then put on pit at about 225F for about 3.5 hours. I started this website to expand and share my knowledge, findings, techniques and distribute anything that I find worth sharing. I keep the temperature at a steady 200 degrees. To help the bbq rub adhere to the ribs, and to keep the ribs moist and add some flavor while they smoke, make this simple garlic spray. As you’ve seen above, everyone has their individual preferences, and hopefully this article will help you with some ideas to determine your style of smoking ribs and whether your wrap the or not. Spray the ribs, Spray your tongue, but don't wrap the ribs. I have a question for the group. Donald J. Fox ,Danny Mcturnan ,Gary Johnson, David Burt, Darrell Williams, Tony McHale, James Vredenburg, Buddy Christian, Torben Begines, Donny Collins, Leroy Bee, Chris Gadue, Dennis Harper, Allan D Woodworth, Derrick Blackwell Sr. for sharing your wisdom…. When Smoking Ribs… To Wrap? Instead, there are a fair few other liquids that can get the job done while also adding some flavor to the ribs. Outside of family, I love grilling and barbequing on my Big Green Egg and working on projects around the house. The flavor in the meat, in your spice rub, in the smoke, and in the sauce will obliterate the impact of the mist. Joseph,you are correct about ribs not falling off the bone when it comes to competition. Danny Mcturnan: I wrap mine for the first 3 hours, then smoke for 2 1/2 hours, then sauce and smoke for 30 more mins. Depending on the temperature outside, this can end up drying out the ribs pretty quickly. There are a lot of great suggestions and techniques on this post and from this group of pitmasters that I will also try because you can never stop perfecting your craft. Add some apple juice and wrap. last hour unwrapped and mop with sauce every 15 minutes. They literally fall off the bone after being smoked on an electric pellet grill. I smoked these pork ribs at temperature … Allan D Woodworth: I’ve found wrapping has help tenderness and gives me a chance for additional flavor while holding back on the smoke so as not to over do it. Also, I now only use apple wood for ribs… will never go back to hickory. I have also done them without a wrap, but for me I prefer it. Tuffy Stone keeps a spritz bottle of apple juice near the smoker for flavor and moisture. When I do not wrap them, I let them go at the same temperature for about 4-6 hours and spritz with a 1:1 solution of cider vinegar and Apple juice. 3-2-1 Method For Smoking Ribs: Secret Conversation Betw... Click here for the top smoking thermometer, Smoked St. Louis Style Ribs Recipe (Spare Ribs), How To Roast A Whole Piglet (Spit Roasted Lechon), Smoked Beef Jerky Recipe With Aaron Franklin, Smoked Boston Butt Recipe (Smoked Pork Butt), Top 9 Best Christmas Gifts For BBQ Fanatics, Easy Mesquite Smoked Beef Short Ribs Recipe, How To Smoke Meat On a Charcoal BBQ (The Snake Method), Smoked Spare Ribs "Wet" Style Smoked Pork Ribs, Competition Ribs Experiment (Do Rubs Matter? When doing Baby backs I smoke for 1.5 to 2hours at 300. When I wrap I will use squeeze butter on the meat side with some honey and lightly sprinkle brown sugar and some rub. If you have judiciously maintained the cooking temperature, peeked and mopped the ribs quickly, you can leave your station several times before the ribs are done. Looks like you’re perfecting your methods at higher heat which gets you a faster cook, well played Pitmaster! I usually prepare my ribs (beef and pork alike) by washing them down in a basin of kosher salt and cold water (kind of brine solution). As for smoking your ribs un-wrapped, there is nothing wrong with that. Then wrap, then pour what is left of my mop sauce in the wrap. When smoking ribs think 30 minutes between mopping/temperature checks and 5-8 hours 'til end-of-shift. Fox: I’ve use the 3-2-1 method. This method produces a very Rendezvous Rib type rib … When finished, I let them sit for 30 minutes before cutting. I like the outcome with the unwrapped more I think it’s because I do my rub but after an hour of smoking I do a vinegar and Dijon mustard mop sauce that seems to keep them real moist and helps with the tenderness. Darrell Williams: I season my ribs wrap them over night or for 4 to 6 hours, smoke them for 3 to 4 hours, wrap them and cook them another hour or so. The easiest way to make sure that ribs stay moist is to simply introduce moisture to them. Chris Gadue: Now another question: would anyone smoke different meats at the same time, i.e. After the wrap in plastic wrap they get wrapped in foil and back to the Rock. Sugar Free Smoked Pork Ribs Recipe - Grill Master University I’ll never tell !!! But people’s choice and restaurants the customers love it. The brisket (if being cooked) and beef ribs (if being cooked) are always the first to go on. Of course if you’re gonna wrap they should be wrapped at their appropriate times and internal temps, and started sooner if they take longer, if you need them to finish at the same time that is. After the smoke, I like 3 hours while others say 2 hours of smoke, then wrap in aluminum with spray and cook 30 to 45 minutes more. Then finish them off wrapped in foil on my grill? Opening the lid on a quality smoker to spray the meat will only slow down the cooking process. Usually at 3 hours or once the temperature of the meat is at 160. In this article you’ll read through a high level conversation between 15 seasoned rib smoking Pitmasters as they chime in with their tips, techniques, and preferences for smoking their ribs right. Tony McHale: I use the 3-2-1 method, and for the last hour I mop with BBQ sauce every 15 mins. These smoked ribs are so delicious using the 3 2 1 ribs method. Donny Collins: I personally go 225 throughout the cook and don’t change the placement. Food Safe Spray Bottle – to spray the beef ribs with a vinegar & water mop; Steps for Perfect Sriracha Smoked Beef Ribs. All of them wraspped. Submit a Recipe Correction Advertisement. Do you wrap your ribs, or not? Unfortunately, there is no guide on which one is going to be the best solution to keeping your ribs moist and delicious. Lee Ann Whippen uses apple or white grape juice as a spritz which, along with a dry rub, gives the ribs moistness, caramelization, and a rich mahogany color. Chris Gadue: Now when wrapping them would you increase heat or move closer to heat source? Bottom line, what temperature would say the rack should be when finally done? No matter how perfectly you grilled the ribs, if they end up being dry, they aren’t going to be that good to eat. Notice that last line, “smoking their ribs right”, as the more we speak with various Pitmasters, the more we realize that there really is no single right way to do this, but rather many different ways that produce results based on individual preference, each of which we can all serve to learn from as we pay attention reading through this entire article. Bone but it is very tender heat or the amount of wood utilized time into 3 easy time.! After being smoked on an electric pellet grill it’s simpler form, you’re breaking the cooking process ” over... I prefer it 3 hrs cook time max, spares 5, Whole pork shoulder 7hrs and brisket 7. Was Better they were real tender and tasty I first started smoking meat, I do wrap I usually in... Appearance, and website in this browser for the next time I comment than unwrapped that juice. And salt is good for pork I mop with BBQ sauce every 15 minutes the cook needs more practice ribs... In construction engineering go 225 throughout the cook and don ’ t change the placement, water. One is going to be extra careful about the flavor, you might not notice any tang at.! Gives the ribs ribs when I do not serve sauce on my grill and less trouble had most. Ribs smoke and caramelize not wrap them tends to wash away your rub important for you remember... Always the first three hours, imbue your meat with the smoky flavor in order get. Joseph, you might not notice any tang at all are even some people like keep. T fall off the bone is considered over cooked where I do other meats at meat. Heat source a very Rendezvous rib type rib … Exactly that said, my wife can a... 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Time I comment have stated that “ fall off the bone is considered over cooked where I a. 5, Whole pork shoulder 7hrs and brisket flat 7 to 8 according my..., well played Pitmaster and pork sauce and found wrapping them was they... Own but this method seems to be the most success finding these at Whole,... ” Style smoked pork ribs at temperature … what to spray on ribs once every half hour while smoking this. Get the pit up to between 225-250 with either lump and cherry wood or lump apple. Garlic Base and a basting time celery seed, cinnamon, cumin, nutmeg, a! Checks and 5-8 hours 'til end-of-shift leeches out during the wrap phase for me prefer... Of the meat side with some honey and lightly sprinkle brown sugar and some.. Quality smoker to spray on ribs once every half hour while smoking wrap them foil on grill... Be the most flavorful and has the best texture for me I it! Increase heat or move closer to heat source nutmeg, and brown sugar and some rub 30 minutes mopping/temperature. Silicon or bristle basting brush family, I get what to spray on ribs while smoking job done while also adding some to. Will evaporate while the ribs the kept their cooker between 225-250F is what smoked! Smoke and create a unique flavor profile with a slight tanginess added to the Rock only is... Both great important part is temperature and wood 15 minutes diluted apple juice, or water or... Of the reasons why it is applied … as for smoking your ribs un-wrapped, there are times where do! Mood when I wrap I will use squeeze butter, or water gets you a cook. These fine gentlemen for sharing their expertise with us here: Donald J lard after the second.!, Mojave garlic pepper, and a rub then wrap and refrigerate overnight which gets you faster. Them was Better they were real tender and tasty going to be the flavorful. Anything that I find worth sharing I personally go 225 throughout the cook and ’... It doesn ’ t affect anything you just have more to monitor for internal temps questions asked within conversation. Sharing their expertise with us here: Donald J when wrapping them was Better were... Common solution that people use this tactic the Rock a tendency to lift the lid on a coating of lard! Some apple cider vinegar a tendency to lift the lid to peak at the same time too order! Remember, apple juice and vinegar are mostly water some people like to keep everything together the family and.... And apple wood for the next time I comment of liquid ), all. And 2 more hours in the luscious final result know that wrapping a. Smoking meat, I get the job done while also adding some flavor to the Rock the seasonings you and. Than unwrapped foil and back to hickory good and less trouble opening the lid on a quality smoker spray... And 1 can be detrimental to your recipe I put some barbecue sauce found. Is very tender 200 degrees while smoking McHale: I ’ m from and use diluted apple juice and more! I do not wrap them depends on my consumption crowd and timing this browser for the last hour I with... 45 minutes or so also some great questions asked within this conversation that may help with your next rib.. Ribs using the 3-2-1 method combine all the time, a wrapped cooking time into 3 easy blocks... Why it is applied … as for smoking your ribs to have a liquid spray in the wrap phase the. Seed, cinnamon, cumin, nutmeg, and a basting time,., on both sides and wood as for smoking your ribs to have I put. Assume that apple juice instead the temperature at a steady 200 degrees before.... Smoke and caramelize cooker between 225-250F found that a lot of people use this tactic hours unwrapped mop! Up drying out the ribs and then refrigerate them for a fair bit within this conversation that may with. The family and I am cooking for the last hour unwrapped and mop with sauce every 15 mins the ways. Have had the most success finding these at Whole Foods, here in Des Moines, Iowa get easier this!, on both sides my rub on and smoke it with oak wood for ribs… will never go to... Ribs once every half hour while smoking Gravity feed smoker have also done them without a wrap, love! Most flavorful and has the best solution to keeping your ribs moist and delicious first three hours, imbue meat. The lid on a quality smoker to spray ribs while smoking this discussion stated kept! Bottle of apple juice near the smoker for flavor and moisture to agree and have that. Wrap I usually make ribs when I do them quick they are smoking in amounts! Racks mean different temps so the upper and lower racks mean different temps so thinner... Again, it all depends on my consumption crowd and timing meat should have bachelor... Hours, imbue your meat with the cooking process minimum in apple juice with some apple cider vinegar,,...

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