On Mon, 27 Jun 2011 14:28:50 -0500, "Bob-tx" <No Spam no contact>
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 use the 3-2-1 method and they always come out just right. 3 hours
uncovered, 2 hours covered, then the last hour uncovered for mopping
and carmelizing the sauce.






Shinglhed
If you can't be a good example, then you'll just have to be a horrible
warning.