Let's discuss rib smoking methods

[Jenise]

Last week, like millions of others Bob and I smoked ribs for the 4th. From year to year we do this but Bob never notes what we did to get great results or what we could have done better or differently if our results weren't so pleasing. IOW, we start over every time.

So I sent him on the internet to explore various gurus like Steve Raichlen, Meathead Goldwyn and the guy from Franklin BBQ in Austin (his BBQ 101 series on YouTube), and Bob came away thinking that five hours and foil-wrapping was THE way to go. We've never foil wrapped ribs before. Brisket yes, but not ribs.

And I balked. Yes, I sat through the Franklin BBQ video and it was convincing--if this guy isn't doing it right, who is?--but my cook's instincts just couldn't imagine that foil wrapping would result in anything but steamed ribs, with the essential fats and juices left behind in the package.

So we divided. We dry rubbed six racks of baby backs and smoked all for two hours, then wrapped three and left three nekkid for two more hours of baking, and then we turned up the heat for one last hour to build a little more bark. (Too long, in all, IMO.)

We had six guests and everybody got a vote. Results? 6-0, unwrapped.

Why? Different flavor and texture, both better. The unwrapped were smokier, juicier and had a more luxurious mouthfeel. Although I think one hour less cooking would have been even better, they met my target for being pull-away-from-the-bone tender, not fall-off-the-bone tender (the wrapped ones, understandably, were more that). Also the wrapped ones were thinner, the juice having steamed out, and denser (which isn't tough, but nonetheless an obvious difference at initial service and days later when eating them cold. We had leftovers of both and mixed them up without labels, but mouthfeel alone made it obvious which was which.

I'll never wrap ribs again. Is there anyone else here who has tried both?

Well I've done both but not side by side. And I am an Aussie which means I don't know nutting' bout BBQ lol
And I forget to take notes.
However if I get a nice bark I find I still keep that great smoke flavour with tenderness and texture if I wrap for an hour or so. But then I do sometimes giv'em a mop before wrapping as well. So many variables and I g all instinct and science goes out the window.
Should be interesting to see what others do.

No smoker here. Love smoked ribs but have never made them.

I use the recipes for dry rub and sauce from Joseph Carey's book, "Chef On Fire", which are posted here someplace. I like to use rib racks to keep them vertical, and it also allows for better use of space. In the past, I used a small Brinkman electric water smoker with green branches from my apple tree, but I can't do enough for a large group. Last year I tried doing them on my large, 2 section charcoal grill and they came out very nice, using hardwood charcoal and branches from the apple tree. However, that grill is in bad shape now, as the legs and shelves are rusting badly, so I will probably put it out to the curb. So just before Memorial Day, I took the plunge and bought a 5-burner SS propane grill, with a 6th side burner from Aldi's for $200. Although I consider this a pretty good price, last September I bought a very similar model for my son for his birthday. The floor models, already assembled, were $100 at Wal-Mart. So, I tried out the propane grill for the 4th of July. I have 2 small SS smoker boxes that set on top of the burners that I had tried out a few weeks before on some chicken, and it turned out very good. When I did the chicken, I had to do some experimenting to get a low enough temperature and maintained about 375 degF with burners 1,3 & 5 set to low. So, when I did the ribs, I set burners 2 & 4 to low and maintained about 325. However, after about an hour and a half, I checked on them and the temp had dropped to below 100. My propane tank was empty. After I sent my son to 7-11 to get a new tank, I fired it up again, but had a brain fart. I set burners 2 & 4 to high by mistake (the knobs turn in the opposite direction of my kitchen stove) and I ended up with an out of control grease fire. I finally got water in the grill and got the flames smothered, but they were singed pretty good by then. All in all, they weren't ruined and while charred, most were not badly burned and were quite tasty, but not the result I was looking for. This technique still needs a bit of tweaking. That being said, I have never wrapped ribs in foil. I've watched several episodes of BBQ Pitmasters where they have done ribs and most of the competitors wrap their ribs after they come off the heat to rest. Most are cooked between 300-325 until an internal temp of about 195.

Practicing for the Great Pacific Northwestern Rib-Off?

[Jenise]

Howie, I know a lot of people love that "fall off the bone" texture, and wrapping sure enhances that. Even if everything else were equal, I'm not such a fan of that--I like a little chew on the meat. I want the meat to pull away from the bone when I sink my teeth into them but I don't want the meat so soft the bones fall out on their own. Wrapping also kills the bark. Add to the cons that the wrapped ribs were LESS moist for having steamed in the wrap, and I just don't know why anyone would do it!

Bill, hey, we were just making dinner.

Have 3.5 kilos of pork racks ready for the day - guess we better set a date soon.

Jenise attends an event where we show off our best rib recipes. Have about 10 attendees this year. I like a dry rub; others favour wet.

[Jenise]

Have 3.5 kilos of pork racks ready for the day - guess we better set a date soon.

Jenise attends an event where we show off our best rib recipes. Have about 10 attendees this year. I like a dry rub; others favour wet.

I'm ready! I do like them all ways, but tend to prefer dry rubs and optional sauces/drizzles.

I do a dry rub and smoke baby backs (over charcoal, with hickory, pecan, or alder wood chunks) for about 2 to 2.5 hrs. I also like my ribs pull away tender. Lately I've been trying to perfect brisket. Last three have been perfect. I love smoked meats!