I'm still admiring the application of the dry rub like a boss! This is EXACTLY the video I've been seeking. I expected the non-wrapped to have a tougher bark at that temp. Thanks very much for spending the time doing this! Very helpful to us beginners!
I’m a foil wrapper. That flavor smokes and sets into itself. And THE JUICINESS 😋 but you have to open it before you pull it off to let that crunch hit.
I smoke ribs using the 3-2-1 method. When I wrap them in foil for 2 hours, I mix barbecue sauce , dry rub , honey and brown sugar and brush it on . I'm not saying it's the best , but it is pretty good. I have learned a lot from videos like this and I'm always open to new ideas.
@@HeathRilesBBQ I have been smoking for several years, and it's nice seeing different methods and flavors. I have tried new ideas from videos, and they all have turned out very nice.
I prefer a dry rub and smoking my ribs at a lower temp for about four hours. Then I turn up the temp on my grill to 225 wrap tight in foil and let them come up to temperature. After which, I place in my cooler for about an hour to let the meat and the juices rest. I found that works great for me. Thanks for the Tips Heath. They are greatly appreciated.
I appreciate this video. Informative, not lengthy and simple methods. As recipes and methods have gotten more complex my interest has waned. We need to talk about some rub formulas next.....Thanks HeathRilesBBQ!
These all look great. My magic bullet is a no wrap St. Louis rib on the Traeger at 250, spritzing every 30 minutes with a 50/50 cider vinegar and apple juice after the bark sets. The lower temp and the spritzing helps with the texture. I also use the Royal Oak charcoal pellets, they give great traditional flavor and the temperature is so consistent with them. Thanks for posting this Heath!
Just did a rack using a vortex on a weber kettle. Cut into individual bones and seasoned half with your beef and cherry rubs, and the other half with garlic Jalapeno. Cooked 50 minutes flipping every 15. Sauced with HR vinegar sauce 3 minutes, flipped and sauced other side for 2 minutes. They were great.
Good experiment. All these techniques and methods have crossed my mind but have never attempted to go outside of what I know works. Meat is expensive and there are mouths that expect great BBQ from me every time. Foil for me all day.
Noob griller (pellet smoker/grill) here. I have done a little bit of grilling over the last several weeks (ribs 3 times, pork chops, chicken breast, & salmon). Your videos (specifically direct comparison ones like this) are answering so many questions I have had. Thanks Heath. You are a gentleman and a scholar.
I cook my ribe with a mustard binder, same rubs you use, and apple juice spray. My smoker temp is 225 Deg for 4 hours no wrap. I have never had any complaints. I do agree with you for the no wrap ribs a lower temp is best. Awesome presentation.
I've noticed the pellet grills cook it all rather dry. Since using charcoal, which doesn't require the fan to run constantly, the no wrap isn't as dry/stringy. I like it because I'm lazy but also means i don't open the lid as much, extending cook time. Otherwise i enjoy the butcher wrap specifically because it still lets some smoke it and gives a good color and bark. Still retains moisture. Foil retains most moisture but doesn't let in smoke and isn't as colored. I think paper provides the best of all worlds. Especially for brisket.
Excellent video, thank you for posting it! I've try it all three methods too and I think all three are great, depending on what you're trying to achieve for your final outcome. Sometimes I like 'em unwrapped, smoked very low and slow in my Yoder (200 - 250) to create a dryer, smokier, denser bark. Other times wrapped in paper or foil so I end up with a wetter, stickier sauce and a quicker cooking time. Obviously once wrapped, they are not going to be in contact with the smoke as long as unwrapped, so they will not have quite the smokiness. I especially find this true using my pellet smoker versus my stick burner. Great job!
I've done the foil wrap several times. I've also added apple cider to the wrap and that just takes it over the top! Even the cartilage is tender enough to chew easily.
I never cook with aluminum touching the food. I have a couple of stainless steel Dutch ovens with tight fitting lids. When its time to wrap them I just put them in the dutch oven, with butter, sugar, apple cider vinegar.
Hey, thanks for your sacrifice out in the heat and having to eat delicious ribs in front of everybody!! Great video and I will be going back to the butcher paper over the foil wrap
The style comes down to what you prefer. I like my grilled rips with a little bit of structure, a slight crust and something the bite into and chew. But frankly, I like the idea of making three at the same time. Can't have enough rips.
I pull membrane, rub with olive oil, then apply paprika, salt, pepper, garlic salt, cayenne pepper, crushed red pepper. Wrap the ribs and put in fridge overnight. Next day I get the offset up to 250. I like to use pecan with some apple wood to take the edge off the strong pecan smoke. I put the ribs on, unwrapped for 2 hours, then wrap in foil or butcher paper, add some mustard and apple cider vinegar then cook for an additional 1-2 hours. During this time I monitor internal temps. I then unwrap and let them go until the temp hits 200-203. Always turns out amazing.
@@HeathRilesBBQ Heath, I fired up my smoker this weekend and did 6 racks of ribs! I used your Sweet Rub ... and they came out great! By the way ... I wrap them in butcher's paper! :)
In my limited experience foil definitely retains the most moisture and has the best texture. Butcher paper, if you're conservative with your wrap, seems to get a better smoke ring.
I didn't know about butcher paper until I watched a video with brisket. I used to do ribs naked. (Not me, the ribs) but now I use foil on 250 the first few hours then I open the foil to vent and add apple wood and let the smoke seep in onto the ribs. Very tender and juicy with a smokey flavor
First time checkin out your videos and I'll say I love that you're understated in your approach. So many "BBQ" guys seem to want to be way over the top on their delivery and that turns me off. Thanks for you content and you're the first BBQ guy I'll subscribe to.
Depends on what you are looking for. I cook a lot of brisket and ribs w/ seasoned mesquite wood on a homemade grill w/ attached side smoker, but this is what I learned and believe. FYI - Both the grill and smoker were made out of 1/4 inch pipe. If you want a slightly, heavier bark with a crunch, don't wrap. It's not gonna be like you bite into a tree but it will be a little more noticeable and very tasty. If you want a bark and still want a slight crunch, wrap it in butcher paper. The crunch will still be there but won't be as "hard" as unwrapped. The butcher paper allows the meat to breathe without sacrificing the bark and juice. When wrapping in foil paper, you may have the bark (if you got the bark before wrapping), but it will be softer. And it will be very juicy because you are steaming the meat. Again, it all depends on what type of bite you are looking for. I use all 3 methods but prefer the butcher paper.
I typically wrap my ribs in foil these days but I’m old and I made them with no wrap for thirty years and never had any complaints and honestly can’t tell much difference but then again I never did a side by side comparison like this.
I had never done a side-by-side comparison myself, so it was really cool to see the whole cooking process, tasting each one, and comparing. All 3 methods make great ribs.
Nice comparison video I always cook mine unwrapped until 195 to 200 degrees and wrap in foil and rest in the oven on 170 for about an hour and almost money every time of course with that garlic jalapeno and comp rub thanks Heath
Funny, I love a no wrap, or foil boat for the bark. But taking foil to just short of fall of the bone...I say pull off the bone...is awesome. Especially spritzing with whiskey 🤣🤣
Foil because it keeps moisture from escaping and keeps it more tender not to mention the glaze/butter and other stuff you add stays nice and packed tight with foil during the wrap portion.
Interesting comparison, regarding that butcher paper is pretty expensive in germany, where i live. Aluminum foil is quite cheap and my way to go for ne next cook. Thx
I don't think it's quite a fair comparison if you would've treated each rack differently based on the cooking type. You said it yourself, you would cook lower if you're not wrapping and the butcher paper would've cooked longer to get all the way up to 205. Fair comparison would be same starting temp, same ending temp, and cook according to preparation. That would've been a more interesting comparison to see. It was very easy to tell that the foil was going to be #1 here.
But the idea of the test was cooking all of them at the same temp to see how they turned out. I wanted it equal across the board versus cooking all of them totally different. People would've complained about that as well. I think there's multiple ways to test it and no right or wrong way. They were all properly cooked and good eating ribs. It's a personal preference on wrap or no wrap method.
My best results have always been with Foil. I have good results cooking different ways but foil produces exceptionally for me every single time. (even that time I left them on a little long)
I assume the foil is on the bone side leaving the rib meat exposed to the smoke? Do you also sauce? And if so, just the meat side while in the boat? Thanks.
Xmas of last year my family didn't want ham so I made some dry rub smoked baby back ribs using Heaths garlic jalapeño rub & his apple rub using some Applewood chunks. & they were phenomenal! I've also used his butter bath as well so I like all 3 lol
To me it's like fishing. Everybody has their own way, I'm sure these all honestly are about the same. It's like playing checkers with chess pieces. It doesn't have to be complicated. It's just ribs and I have never ever had a bad one.
Ribs are great. At my 24/7 grocery store for months now they have had up to four brands of shank portion hams for 99¢ per pound and our baby back ribs are $1.98 per pound along with regular rib slabs at $1.28 per pound. Pork is great.
I don't have a smoker yet.. Just an old Charcoal grill. Only way I can put out a decent rib is bake for 3.5 hours at 275 wrapped in foil after putting a rub on them, then transfer to grill for adding sauce. They come out good, but always open to new ideas. Never saw the method using the paper.. Interesting. Never would have thought to do that. One day I'll get a smoker.. One day..
Nothing wrong with cooking ribs on a charcoal grill! Makes great BBQ. Check out this video for any helpful tips! ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-tVVJSbMbXjI.html
@@HeathRilesBBQ lol,, Oh no. don't get me wrong. I like my grill. It's just very old and getting close to needing replacement. After about 18 years, things are starting to rust out.
