First time wrapping spareribs

[Matt Rector]

I've done spareribs a hundred times, but this is the first time wrapping them. Cooked them at 250 doing a 2-1-1.
Using the Summit.



Blues hog with a little brown sugar for the rub.



Butter, brown sugar and honey in the wrap.





Sweet Baby Ray's thinned with a little apple juice.
The most tender, flavorful ribs I've ever had. Nice and sweet, I'm always doing them this way from now on!

 

[Bob Bailey]

I've done spareribs a hundred times, but this is the first time wrapping them. Cooked them at 250 doing a 2-1-1.
Using the Summit.

View attachment 36064

Blues hog with a little brown sugar for the rub.

View attachment 36061

Butter, brown sugar and honey in the wrap.

View attachment 36062

View attachment 36063

Sweet Baby Ray's thinned with a little apple juice.
The most tender, flavorful ribs I've ever had. Nice and sweet, I'm always doing them this way from now on!

Great looking ribs!
The honey, butter and brown sugar is the ticket. I often don't even glaze mine after wrapping with that trio. Just put them back on for 10 minutes after unwrapping.

 

[Michael Richards]

My daughter won't let me make ribs not wrapped with that trio, your look amazing!

 

[Rich Dahl]

Great looking ribs. I always wrap mine with brown sugar, honey and apple juice or apple cider if I have any.

 

[Jeff Boudman]

Great looking ribs! Thick and juicy.

 

[Brett-EDH]

Great looking grill and ribs too! Thinned Sweet Baby Ray's is like instant success on many cooks. I add apple cider vinegar and ground chili pepper for a little kick.

 

[Jose Suro]

Nice! Time for me to call the butcher. Haven't had ribs for a while!

 

[JimK]

Very nice!

 

[BrianCal]

Amazing looking ribs, my mouth is watering….