Bob-tx wrote:
>
> I know some of you experts, maybe most of you, don't wrap your pork ribs.
> I have been wrapping mine after smoking for about three hours. At that
> point,
> they seem to be well smoked and a good color. Then I wrap them in foil with
> about one fourth cup of mop, usually for about another couple hours.
>
> They come out quite good; moist, fall off the bone cleanly, and tender, and
> well smoked.
>
> I wonder though if they are somehow better when not wrapped, but when I
> have tried not wrapping them, they get too dark actually a bit crispy,
> neither
> of which I want.
>
> I use an offset smoker, mostly oak wood (I can usually get all the Oak I
> want
> for free), and try to keep the temp at grill level around 225 - 250, with
> chimney always wide open.
>
> Does anyone have any suggestions? I have been barbecuing for nearly sixty
> years, but am no expert, and always ready to learn how to do something
> better. Thanks in advance for any advice.
>
> Bob-tx
>
>

I would suggest that if your ribs are getting dark and crispy in an
additional two hours if left unwrapped, that your temperature readings
are either not accurate, or you have an issue with radiant heat reaching
the ribs. I have a metal shield in my offset smoker to block radiant
heat from reaching the cook area. The fairly short 5 hr total time you
indicate also seems to point to the actual temps being higher than
indicated. I'm not an expert, but my ribs tend to cook closer to 8 hours
and don't get crispy. They are dark, but that's from my dry rub, and it
doesn't contain any sugar that could burn.