Rib Wrap Test | Should you wrap Ribs in Foil or Butcher Paper or Unwrapped | Smoked Baby Back Ribs
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- Опубліковано 7 гру 2022
- BABY BACKS
Foil Wrapped, Butcher Paper Wrapped, Unwrapped
• 3 Racks of Baby Backs Ribs
• 3 TBSP of Yellow Mustard
• Killer Hogs AP
• 2 TBSP of Squeeze Butter
• 4 TBSP of Brown Sugar
• 2 TBSP of Rib Glaze
• Sweet Rapture BBQ Rub
• Butcher BBQ Honey Rub
We used our RT 700 for this cook, set at 275 degrees.
We prepped each rack by removing the membrane and trimming away any large fat.
Use about a tablespoon of mustard on each rack as a binder.
Coat each rack liberally with the AP and BBQ seasoning.
Add a light coat of the honey rub.
Place on the smoker for 2.5 hours or until your rub has set.
Spritz each rack about every 45 mins with apple juice.
We wrapped one rack in butcher paper and one in foil.
We used about 2 tbsp. of Brown sugar, 1 tbsp. of squeeze butter and 1 tbsp. of rib glaze in each wrap.
One rack we cooked uncovered and continued to spritz for the duration of the cook.
At about the 3.5 hour mark we unwrapped and glazed the ribs with our favorite BBQ sauce.
Once the sauce was set we removed and enjoyed.
Overall we thought each rack was exceptional. Our two favorites were the two that were wrapped and we lean more toward the foil wrapped rib!
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Butcher paper is my go-to. Foil always made the ribs more like an "oven-cooked" rib texture
I agree, we’ve been using Butcher Paper more often!
Just made ribs tonight crispy them up on the flat top, then wrapped them in banana leaves and finished them on the grill. Came out fantastic.
Those trimmed ends make a great add to big pot of beans. Mind the bone chips though.
Foil is steaming them… I like no wrap but have eaten good ribs all 3 ways… I like more bark which why no wrap is my favorite
I wouldn’t mind all of them!
The handles on the grill are legit!!!
They are pretty awesome!
Good video.
My personal favorite method is butcher paper wrapped. Having said that, if I came to your house I’d Mack down any one of these & be bummed if you ran out.
Thank you for your comment about not liking them to be “fall off the bone tender” that’s just over cooked in my opinion.
I like fall-off-the-bone ribs. But what I don't like is the ribs tasting like they were cooked in a pressure cooker. The answer to this is butcher paper. Juiciness doesn't come from water, it is from fats and oils. Butcher paper lets the water out while keeping everything else in. Works great for almost everything that needs wrapped.
OH YEAH!!! I finally found MY sweet spot for ribs that's SO much easier! But good.... GREAT taste works! Thanks! Great video!!
Thank you!!! We appreciate you watching!
Love that SLAYER sweatshirt!!
Where did you get it?
Hot Topic
righteous.
First time watcher, long time meat smoker. Great video, I enjoy watching the technique. Seems a lot of the comments try to critique your technique or worry about you eating foil toxins 😂. I wish all the experts would post links to their videos showing us the correct way to do it... I dont recall anyone asking. I appreciate the time and effort that went into your video. Truth being there are only so many ways to cook ribs on a smoker. Taste / flavor is a personal thing, and I'd eat those ribs. They all looked great.
As long as you're happy with the results, there is no wrong way to do it.
Great response
No wrong way to smoke another mans meat😂😂
I love those B&B pellets ❤
I will try tomorrow. Looks good. Thanks
Nice! Let me know which you like best!
Malcom put out a new video recently using butcher paper so I gave it a go for the first time today. Now I'm here watching this.
I haven’t watched it, I’m sure it is good!
I've done the no wrap before on ribs. Never paper, though. Have thought about it. As high as aluminum foil is, reckon I'll try paper next time. Wife and I pulled some leftover ribs out of the freezer yesterday. They were cooked about 3 wks ago. My goodness they were still delicious and moist. Malcolm sure has helped my game. Especially the butter trick at wrapping time.
Same here.
the music is great
I prefer the no wrap because that was how I learned to do them cooking at a BBQ restaurant and you can really get the smoky flavor of the wood especially if you use apple or cherry. They seemed to all cook the same so I don't think you can go wrong with any of these options!
I don't wrap either. I smoke them for 3.5 to 4 hours just under 300F in a Weber 22" kettle grill. They come out perfect every time.
Depends on how much smoke flavor you want. I smoke 2 hrs then wrap 2 hrs. Post oak and pecan
Thanks for sharing. I am going to try the wrapped paper, Take Care
Thanks for watching, let us know what you think!
Great job! Love my RT 700 and think I’ll go no wrap today
Thanks for watching! I like no wrap once an a while! Love my Rec Teq too!
I like the blues..too
I love that Bill is wearing a Slayer hoodie! Great video. Will be trying it soon.
Hey, great video. I think you did a nice job on the video and all the cooking. Keep it up.
You know what they say!” You looking you ain’t cooking “
CMON
Thank you!
So, no matter what you do: ribs are amazing !!!!!!!!!!!!!
I've been wanting to try this to see if there's a noticeable difference like brisket. Great job, great results
Thank you so much for watching!!!
SLAYER!
GREAT VIDEO!!❤
Thank you so much!
I do not like foil in contact with anything that has acid in it, especially tomato or vinegar. I always have a protective layer of parchment paper between foil and meat with anything acid sauces on it.
When I did catering, I'd put foil on top of lasagnas until one time I pulled the foil back and noticed foil remaining behind on the tomato sauce, so since noticing that, always protection of parchment paper between acid food and aluminum foil.
Acid and aluminum is a no-no for me too
EXACTLY!!!!
It’s fine your body will filter it out in low amounts. Just don’t cook with it at high temps and you’ll be fine
SLAYER!
oh you know
Good video..Killer SLAYER Hoodie!!!!
Thanks man!
On a pellet grill the answer is different than on a offset. On a pellet grill, the colder it is outside, the more smoke flavor you get. On a pellet grill in the cold, using fruitwood, you get more stoking because of the less dense fruitwood and get more smoke. On baby back ribs, which I don't prefer, the meat is drier and needs a different cooking time. I have programs on my pellet grill and the one for back ribs isn't the same as side ribs. I rarely wrap on a pellet grill. I start off on smoke and gradually increase the temp a few times.
On an offset, you may wrap to limit the smoke because the rib has all you need. I don't put anything in the butcher paper because steaming the rib in whatever liquid/sugar you put in there seems to wash away the smoke on the bark. Foil is for the casserole in the oven unless you are protecting a corner or bottom of meat. Steaming the meat off the bones and steaming the smoke flavor out of the meat, undoes all that I did.
It's funny because I was watching this video and was catching your accent heavy. So I went to your channel and lone and behold, you're from the Pittsburgh area, as am I😂
That's awesome!
No wrap is the way to go. SO much less work and I have had much better quality come out without a wrap. I use a pellet grill too so it doesn't get as much smoke. You just have to keep them moist with an apple juice spritz every 30 mins or so.
Thank you for watching!!!
An apple juice spritz is a good idea!
Great video . i always go no wrap and always dry rub no sauce . ive had wrapped in foil and butcher paper . And i prefer no wrap at all
I only wrap if I need to hurry. It just helps push through the stall to me.
I've never bothered to wrap ribs until I finished them in the oven once when it started raining. Added a few Tbs white wine and butter in the foil wrap, then used the drippings to make a BBQ sauce. Holy shit that was good.... Haven't done that since 'cause it just seemed like cheating.
Someone probably already posted this, but, the wrapped ribs were braised somewhat, so that's probably why they bit through more. The meat got tenderized more because the moisture was trapped. That's why Mom kept the lid on the dutch oven when making that tender pot roast Sunday dinner. To me, you have better control of your product when you wrap, no matter which type. To each his own. All your ribs turned out magnificently. None will go to waste lol
I'm not a fan of bark chewing up roof of my old mouth so I always use paper to keep foil away from meat due to a pain in the behind galvanic reaction- like putting 9 volt on your tongue. Not the prettiest but IMHO the best for Mr. God Bless and happy cooking
@@brianmiller1098huh??
@whereRbearsTeeth in otherwords sir I've modified method to MY personal preferences. Competition is great and pretty but is not my cup of tea. Have A Blessed Day and I hope I've explained my reason
First time viewer. Great, informative video. I have the same type of cutting board, so I bought some non-slip shelf paper at Dollar Tree to stop the board from sliding around. Now, I feel much safer while slicing and dicing.
Thanks for posting.
Great tip! Thank you!
Please go get blood work done for NAFLD. Not a common test but life saving.
So which one is best? The point of comparing all three is to make a determination on which method yields the best results.
Thanks for the video though.
Damn, they all look good to me. My mouth was watering by the time you got to the the last rack.
The unwrapped "had more bite." Do you mean the spiciness of the sauce?
I believe I was talking about tenderness. They weren’t “fall off the bone”. Thank you for watching!
@@BigDaddysBBQPit
Oh. They were probably lower temp than the others. Maybe closer to 202 instead of 208.
Not sure how it’s a head to head comparison if you added ingredients when you wrapped.
Agreed. The entire comparison won't ever really be fair due to that.
That being said, I never wrap em and let em be a savory bomb. Sweet ribs don't get my blood flowing. So at this point, this video is entertainment
I just love the no wrap, the wrap just doesn't get the smoke/grill taste I like.
Right on!
You two could eat three racks. Wow. I can barely eat 4. Lol mouth is watering just listening to youy umm umm umm. 😂
Very nice, racks
Yes they are!
Unwrapped is probably the best one
I like dry ribs. About 4 hours on my smoker and I’m good to go.
What is the total hrs on the grill ? Cause I like short stories.😎
Wrapping ribs is for people starting out..if you know how to tend a fire and control heat there is no reason to wrap ribs.
I don't care how they turn out I just like to cook ribs while drinking some nice scotch. Then again I guess that is why the end result doesn't matter since i'm too drunk to know what i'm eating.
Can you give more info in the sauce? Looks great but description just says "favorite". Im trying to find a thinned sauce like that.
its called water, just put a little water in your favorite sauce, voila its thinned out
I like how Monopoly guy enjoy this experiments! 😂😂😂😂
I must have done over 100 ribs and they all came out substandard. Either too fatty and chewy and hard to get off the bone or just flat out falling off the bone without even biting into it. I was about to give up that I could perfect ribs and then I stumbled onto a method that worked. Smokey, tasty, the perfect chew off the bone and the fat all rendered. My teen daughter just loves them. And you know if you have one they are very picky eaters. So I finally did it. I'm sure there are many ways to make the perfect rib and everyone has their own tastes. I'm sure the competition professionals make the perfect rib every time. All I can say after watching this video is that I do my ribs unwrapped and the boys in the video seem to agree that the flavors come out a bit more that way. As far as the wrapping paper I do use that when its time to put them in the cooler at the end. I find that the paper absorbs the juices more then of course aluminum does. I had to wrap my steaks once because company was late and I used paper and it was a big mistake because the steaks got a bit dry. I should have used aluminum. But with ribs in the cooler I use paper. Thanks for the video I am always looking at ways to get better.
Put them in WSM for 2.5 hrs at 225ish, wrap with foil for 2 more hrs. Lump or briquettes with 4 chunks of apple wood.
No
My favorite part about ribs is the process.
Mine too! Thank you for watching!
Might I ask where u got that huge cutting board, nothing on Amazon compares size wise unless it’s an oversight??
That board I believe we got at a Restaurant Depot!
@@BigDaddysBBQPit Thanks!
When I use to have a smoker I never wrapped my meat. Slow cooked smoke meat shouldn’t need it cause you cook at a lower temp. However I will say if the heat goes up wrapping gives it extra protection from char and that’s about it.
may i ask a newbie question. I have never bbq'd before so please don't destroy me for this question but what is the difference of grilling over using the oven? specifically pork ribs and brisket. heat is heat right?
Grilling or smoking really adds another layer of flavor to whatever you’re cooking, an oven would cook ribs just fine but without the added flavor you get from smoking. Great question!
@@BigDaddysBBQPit thank you sir.
Tell Abe we said hi
I will never deviate from my knowledge again. Absolutely tough ass ribs .never again will I not go with 225 degrees. Damn
I normally cook my ribs,225° 3-1-1,anymore than 1hr wrapped tends to overcook them,i tried the 3-2-1 method and ribs were mushy
Does anyone know the name brand of the bbq grill in this video? Is it for charcoal?
The smoker I’m using is a ReqTec RT 700 Pellet Grill/Smoker. It’s fuel source is wood pellets. Thank you for watching!
Slayer!!!!!!!!!🤘😎👍
I prefer more fall-off-the-bone. How is that achieved....longer cooking time?
Yes, that is correct
Unwrap it the way to go, all natural. You can be stranded and not have to look for anything because you have to wrap, all wrapping does is steam them and I want to Smoke them
The unwrapped one seemed tough to me while he was slicing it.
I wrap mine in foil but recently have been burning the bark. After wrapping with mustard, honey, and brown sugar they go back on the smoker at 270 degrees for 35 minutes. In the last couple of smokes the bark is stuck and burnt, any suggestions? I know I could turn down the heat but not sure this is the only issue. Thank you
I’ve only ever had one time when I have burnt the bark on ribs.The only time it happened I used unfiltered raw honey, it was all I could find, so I used it. That was the only thing I had changed. What type of honey have you used?
@@BigDaddysBBQPit unfiltered raw honey. Would 270 degrees cause this as well? I am going to drop to 230 and see if this helps, I bought the honey from a local keeper and it tastes so good.
@@mikemcallister3698 I would try lowering the temp as you suggested. I would also try to check them a little more often to see how they look. If it starts to burn you can always pull them off.
@@mikemcallister3698 I think lowering temp could help as Mike suggested, but I tend to finish at higher temps and don't burn the bark. The difference is my glaze/sauce has a lot more moisture. Honey + Brown sugar is a lot of sugar without a lot of water content, that's very little water to evaporate. Can you save some drippings from the foil and baste with it every 15 minutes, or mix the drippings with a little more brown sugar? That's what I do and my in-laws requested my ribs for Christmas so I must be doing something right.
@@AndrewThoesen I think I am having controller issues. I check three different temp probes this morning and they all were within 2 degrees of each other at 212 degrees. I set my smoker yesterday at 240 and the probes read 290-295. Calling Pitboss to see what they recommend. Setting at 260 for ribs ran over 310.
Put a glove on your sauces and spices. Works Awesome!!!!
Great tip!
Hey bubby how do you like your BFG
We really love it so far, never a problem, great capacity!
I stopped using foil directly on food without wrapping them in parchment first. Read too many negative articles about foil leaching into the food item being used! Parchment helps to prevent the leaching!
To me the foil speeds up the cooking process and the butcher paper slows down the cooking process. Majority of the time I don't wrap
It does speed up the process in foil for sure!
Has anyone tried wrapping them in foil first then taking them out of the tinfoil later?
We have not.
I will take any please.
Your side kick looks like he crawled out of the bushes off a boat…as captain “this guy”
Why didn't you add all of the wonderful juice in the paper and foil when you unwrapped and put it in the glaze? What a waste of great flavor😢
All that bbq experience and you've never cooked a rack of ribs unwrapped? Loard help us.
No conclusion other than the foil wrapped was a little juicier than the paper wrapped. Title said Rib Wrap Test....who won!
I really liked either way. For me running them straight through unwrapped has been how we’ve done it recently.
They all look good but I like the unwrapped ones the best I like the char and I like ribs that you can Savor and chew a little bit before they slide down to gullet heaven😂😂😂
Was that a Gas Burner ?
Probably the blower from the pellet grill.
1:33 keep the membrane!
Do you think there would have been any difference (good or bad) if you left the largest rack unwrapped instead of the smallest one?
Not a critique or criticism, just thinking if i had done the test i would have guessed that maybe the larger one would be better to leave unwrapped?
Thanks for running this comparison.
Would babybacks generally have the least amount of "gobs" of fat? Marbling is great, but man I hate biting into ribs that are just mostly chunks of fat.
So what was your favorite?
All of them! 😂
So my question is which one did you like the most
I liked all three, but foil is still my favorite.
@BigDaddysBBQPit so u like aluminum tasting ribs....cool
@@Doeboi131that's now how aluminum works lol
@@Doeboi131you can’t taste the aluminum?
You assume - and you are wrong. Been using aluminum as my texas Crutch for years - never had anyone say they tasted even a hint of aluminum.
Parkay?
Yep Parkay
Come on, boys, don't spend 20 minutes and then tell me they're all good. Sure they're all good. But one's gotta be your fave.
I would say the aluminum foil is still my favorite. But that is probably because that is how we have always done them. The butcher paper is close though! Thanks for watching!
@@BigDaddysBBQPit Thanks for this. I'll do the foil on tonight's cook (actually, my first ribs on a 1980's Char-Broil 980).
Neither, you should wrap them in bacon. Along with everything else in the world. I have 3 kids, I swaddled them all in bacon and they turned out great. I brined them for 9 months first.
Unpopular opinion i dont do binders because it does change the Flavor.
I usually do mine in foil...I also use liquid smoke
That works! Thank you for watching!
why is there no smoke when you open the lid?
The snake from my RT700 is typically very light. Our camera my not of been picking it up. It was smoking though for sure. Thanks for watching and the question.
lost all credit with that short foil
"again" we still don't know?
Unwrapped if I had to choose!
Does butcher paper let more smoke in?
Some say it does, I did not really notice it. I’m sure it does allow some in. Thank you for watching!
@@BigDaddysBBQPit thank you for answering!
Is that Jennifer Aniston's boyfriend from "Just Go With It"?
It amazes me that you didn't know how to keep your cutting board from moving on you
I never use butcher paper YUCK i use foil 👉Reasons is? I don't like the taste of paper. and the Plus i save all of the juices. Paper soaks it up.. Foil hold the heat in longer. and hold the juices. Plus they steam better. Once off the pit Makes them more tender, and juicy
Instead of putting foiled meat on the grill why not put them in a conventional oven and save wood
I can't get past the weird goatee on your friend..
At first I thought he had mask on his chin
Foil cooked at least 30 minutes ahead the others.
Ill stick to not wrapping. Since 1972
So no one answered.damit.😢
?
Do what you want, but there is no need to trim anything from baby backs - you watch too much tv - trim for looks only - nothings gonna burn up, it's the best tasting part and you're wasting meat
Thanks have a great day!
Why are ppl saying alumnium foil is toxic. Thats whats wrong with the world! Guess nobody has drank a soda from an aluminum can. I have used foil for years😂
Not really sure, first I’ve heard of it too! Thank you for watching!
Using an acid specifically with foil is what binds the toxins when heat is applied.
@@zakkweavertop ingredient in coke and other brown soda is phosphoric acid. Also known to drain calcium from your body
Is that the roar of gas I hear?