On Jun 27, 12:28*pm, "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

If you like em, and tried other methods you know to be standard not as
much, well, what's the problem?

Coming from the no foil camp, I've been having some issues with ribs
recently that makes me wonder if foiling might not be something to
try.

If it works, use it. Just prefer the simplest methods is all. And
hell, can go through the alu foil pretty quick this way, am a cheap
ass too.