On Jun 27, 3:28*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

Hi Bob, we use a 3/2/1 method that we adapted as the meat was getting
too
done and was mushy. 3 hours uncovered, cut down to 2 hours, 2 hours
covered,
cut down to 1, and 1 hour back on the grill to crisp 'em up, back to
nothing. We add
a small can of pineapple juice, pouring it all over the ribs when
covering, then eat them
when the hour covered is done. They can be painted in bbq sauce and
browned up
IF they are not too done to cut and get back on and off the grill.
So I guess we use a 2/1/0 method. Hope that helps. Each cooker may
produce
different results. We are using a ceramic cooker - Kamado- and if you
go to that
website there is a recipe section that is really helpful.
Happy Q-ing, Nan in DE