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Wrapping ribs vs. spritzing

 
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btnaig



Joined: 14 Dec 2012
Posts: 1

PostPosted: Thu Jan 03 13 1:24 am    Post subject: Wrapping ribs vs. spritzing Reply with quote

I am new to BBQ and couldn't find a good answer on here to this question. I get the concept of wrapping ribs and other meats, to keep moisture in the meat and prevent the stall on larger cuts. And spritzing, keeping moisture on the meat while it cooks. My question about wrapping is when I see videos of people wrapping ribs they usually add brown sugar and squeeze margarine and honey, which are basic ingredients in caramel. Wouldn't this caramel mess up the bark on the ribs and lead to a sweeter taste than ribs spritzed with apple juice and vinegar? Thank you for any explanation.
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patruns
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Joined: 03 Mar 2010
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Location: Long Island, New York

PostPosted: Thu Jan 03 13 3:56 am    Post subject: Reply with quote

That is just nasty. Wrap ribs in the middle of the cooking period if you must and maybe even spritz with some apple juice, but I would never add any type of candy coating, especially when wrapping. I sauce lightly the last hour unwrapped.
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GeorgeH
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Joined: 30 Aug 2009
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Location: Arkansas, between Little Rock and Fort Smith

PostPosted: Thu Jan 03 13 4:14 am    Post subject: Reply with quote

Sugar will burn if left on the ribs too long, though I'm not completely sure it will burn if you apply it before wrapping since I have never done it. I have to agree with patruns on spritzing. I think it is better to apply a BBQ sauce (which has sugar in it) on one side an hour before you take the ribs off the smoker. Then 30 min later turn them over and apply more sauce on the other side. That is what I do anyway. The fact is I don't ever wrap ribs. They turn out a little chewier than wrapped but I like them a little chewier.

George
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Wvcooker



Joined: 12 Jan 2013
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PostPosted: Sat Jan 12 13 4:29 am    Post subject: Reply with quote

Try the 3,2,1 method out. 3 in the smoke, 2 in foil and 1 back in the cooker. I have used this method for a long time.
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Jarhead
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Joined: 11 Oct 2009
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Location: Marionville, Home of the White Squirrels, Missouri

PostPosted: Sat Jan 12 13 7:18 am    Post subject: Reply with quote

Welcome aboard btnaig.
I don't foil ribs during the cook. I foil them before puting them into a preheated cooler though.
I only use Roxy's Rib Glaze on mine. You can't go wrong with it.
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k.a.m.
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Joined: 12 Dec 2007
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Location: Southeast Texas.

PostPosted: Sat Jan 12 13 7:19 am    Post subject: Reply with quote

Welcome to the ring btnaig, looking forward to seeing some pics of your cooks. Smile
What you are describing is commonly called the Johnny Trigg method. Personally I do not care for the flavor profile others do. I cook my ribs at around 250° at the grate I use a shorter version of the 3-2-1 because the 3-2-1 method in my opinion over cooks the ribs.
I hope this helps. Very Happy
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