Wrapping ribs?


 

DarinD

TVWBB Member
Does the 3 2 1 method make a difference with baby backs?
I have never wrapped ribs. Just wondering 🤔
 
I think that wrapping ribs is good for flavor and tenderness. Be careful by following the 3/2/1 formula too closely.
You can use it as a guide but better to smoke ribs until they are a pleasing color and start to show some bone tips. The time before wrapping will depend on how hot you are cooking and the thickness density of the ribs. BBR are usually lighter / rack than spares and cook quicker. I love babybacks and on average go 1.5- 2 hrs before foil, but it all depends on how they are cooking and looking. I smoke in my WSM at or around 300F. Smoke, foil, rest, glaze ,set glaze, serve when done. ( which can vary based on what the cook likes, bite thru, or fall off the bone.
Enjoy, it’s all good!!!
 
I think that wrapping ribs is good for flavor and tenderness. Be careful by following the 3/2/1 formula too closely.
You can use it as a guide but better to smoke ribs until they are a pleasing color and start to show some bone tips. The time before wrapping will depend on how hot you are cooking and the thickness density of the ribs. BBR are usually lighter / rack than spares and cook quicker. I love babybacks and on average go 1.5- 2 hrs before foil, but it all depends on how they are cooking and looking. I smoke in my WSM at or around 300F. Smoke, foil, rest, glaze ,set glaze, serve when done. ( which can vary based on what the cook likes, bite thru, or fall off the bone.
Enjoy, it’s all good!!!
Mark, thank you for the reply. Happy 4th!
 
Go out to you tube and watch Harry Soo's video 3-2-1 ribs the big lie. He has an interesting perspective on the method and also some great videos on rib preparation.. I've had some great results following his method with St Louis spares. I've wrapped baby backs a few times but you have to watch them carefully. I'm sometimes too lazy to do all that work when I can get decent results, albeit with a little more time, without.
 
Go out to you tube and watch Harry Soo's video 3-2-1 ribs the big lie. He has an interesting perspective on the method and also some great videos on rib preparation.. I've had some great results following his method with St Louis spares. I've wrapped baby backs a few times but you have to watch them carefully. I'm sometimes too lazy to do all that work when I can get decent results, albeit with a little more time, without.
Thank you Tom👍
 
I used to have the 18 WSM now use the 14. No water pan and never use bottom rack.
Smoking at around 275 for 2.5 or 3 hours depending on how they look. If there is bone showing and the color is good I wrap in aluminum foil for 45 minutes to an hour. Finish with some sauce slathered for maybe 15 minutes. So it usually takes about 4.5 to five hours and they are always real good and often perfect. In the beginning I was skeptical about foiling but after years and years I do foil but never more than an hour—they would fall apart otherwise. Everyone has their own way and whatever works for you is best.
 
I used to have the 18 WSM now use the 14. No water pan and never use bottom rack.
Smoking at around 275 for 2.5 or 3 hours depending on how they look. If there is bone showing and the color is good I wrap in aluminum foil for 45 minutes to an hour. Finish with some sauce slathered for maybe 15 minutes. So it usually takes about 4.5 to five hours and they are always real good and often perfect. In the beginning I was skeptical about foiling but after years and years I do foil but never more than an hour—they would fall apart otherwise. Everyone has their own way and whatever works for you is best.
Thank you for the reply, I appreciate it.
 
the only pork ribs I do are baby backs and I've cooked them more times than I can count, I never found wrapping to help at all. I try to run 275+/-, spritz them w/water and/or vinegar every half hour after the 1st hour. Pull them after 3-4 hours total once a toothpick slides in and out with little resistance, they're a huge hit every time and much less hassle than wrapping. highly encourage to give it a shot.

btw baby backs typically are quicker to cook to tender than spares so the literal 3-2-1 should not be run on BBs. 6 hours for baby backs is almost certainly way too long (if you are still inclined to wrap, it should be done much sooner than 3 hrs and pulled not too long after).
 

 

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