Rib Wrap Test | Should you wrap Ribs in Foil or Butcher Paper or Unwrapped | Smoked Baby Back Ribs

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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 BBQ Honey Rub amzn.to/3FbXZKD
• Killer Hogs AP Seasoning amzn.to/3GQUmKf
• Rylee’s Sweet Rapture Rub: www.steakprincessbbq.com
Rib Playlist: • Baby Back Ribs | Smoke...
#babybackribs
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Опубликовано:

7 дек 2022

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Комментарии : 322

@pomaikai8033 3 дня назад

Smoked 20 St. Louis rib racks and 130 drumsticks on memorial wknd for 70ppl. I used apple and cherry splits. 250 degrees for 3 hrs then wrapped in BP with 1/3c rendered pork lard per rack, after an hr. I had good pull back on bone. Proceeded to dust rub, sauce and put back unwrapped in the smoker for an hr to let sauce set with residual heat! Not a fan of aluminum foil because ribs come out wet, in my opinion! Smoked drumsticks at 225 for 2 hrs then charred them on the Weber kettle. To the men and women who serve in the military, THANK YOU FOR YOUR SERVICE!

@ricksimpson7286 4 месяца назад

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

@donaldmontgomery9340 4 дня назад

I cook my ribs around the same temp. I wrap in butcher paper and do a 50/50 pineapple/apple juice spritz every hour. However, I could almost taste yours as you were biting them. Looking good.

@fmadden71 Месяц назад

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.

@kman2220 День назад

Makes perfect sense to me!

@-vi2ys557 2 месяца назад

Unwrapped is probably the best one

@danielmarquez2672 10 месяцев назад

Butcher paper is my go-to. Foil always made the ribs more like an "oven-cooked" rib texture

@BigDaddysBBQPit 10 месяцев назад

I agree, we’ve been using Butcher Paper more often!

@ptech88 3 месяца назад

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.

@michaeld2662 3 месяца назад

Those trimmed ends make a great add to big pot of beans. Mind the bone chips though.

@t-reyh5937 3 дня назад

Yep. I rarely cook baby backs, but when I buy full spare ribs, I trim them into St. Louis style ribs. I just add a little salt and pepper to the trimmings and smoke them, then vacuum seal to add to a pot of beans later on. Way better than spending money on store bought smoked ham hocks.

@DouglasFergen-pq9ru 11 месяцев назад

I wouldn’t mind all of them!

@ACGator03 День назад

Good video. Reminds me of when Malcolm Reed first started.

@johnvrabec9747 2 месяца назад

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

@brianmiller1098 Месяц назад

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

@whereRbearsTeeth Месяц назад

@@brianmiller1098huh??

@brianmiller1098 Месяц назад

@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

@RobertPascarella-ig6tz 2 месяца назад

The handles on the grill are legit!!!

@BigDaddysBBQPit 2 месяца назад

They are pretty awesome!

@floridagator1765 11 месяцев назад

I will try tomorrow. Looks good. Thanks

@BigDaddysBBQPit 11 месяцев назад

Nice! Let me know which you like best!

@mrblonde71384 Год назад

I love those B&B pellets ❤

@user-ph4bc1rp7w 9 месяцев назад

OH YEAH!!! I finally found MY sweet spot for ribs that's SO much easier! But good.... GREAT taste works! Thanks! Great video!!

@BigDaddysBBQPit 9 месяцев назад

Thank you!!! We appreciate you watching!

@libsrcrazy9634 9 месяцев назад

Love that SLAYER sweatshirt!!

@lithod02 9 месяцев назад

Where did you get it?

@kimkennedy2041 25 дней назад

Hot Topic

@jjpop24 3 месяца назад

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!

@josephsmith961 2 месяца назад

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.

@SafeEffective-ls2pl Месяц назад

Depends on how much smoke flavor you want. I smoke 2 hrs then wrap 2 hrs. Post oak and pecan

@jonathanjonesii1897 8 дней назад

Im literally doing this now😂@@josephsmith961

@samt4489 5 месяцев назад

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.

@BigDaddysBBQPit 5 месяцев назад

Thank you for watching!!!

@delladelaney6227 Месяц назад

An apple juice spritz is a good idea!

@MetalDetectingwithRandy1 10 месяцев назад

Thanks for sharing. I am going to try the wrapped paper, Take Care

@BigDaddysBBQPit 10 месяцев назад

Thanks for watching, let us know what you think!

@Griddlin_Dixie 4 месяца назад

GREAT VIDEO!!❤

@BigDaddysBBQPit 4 месяца назад

Thank you so much!

@redveiner 9 месяцев назад

So, no matter what you do: ribs are amazing !!!!!!!!!!!!!

@82wethepeople Месяц назад

SLAYER! oh you know

@richardtrammell7521 8 дней назад

Thanks for the info brother.From the Ozark Mountains 😊

@BigDaddysBBQPit 6 дней назад

You bet!

@deandamon9778 8 месяцев назад

righteous.

@bradleystuart8608 Год назад

Great job! Love my RT 700 and think I’ll go no wrap today

@BigDaddysBBQPit Год назад

Thanks for watching! I like no wrap once an a while! Love my Rec Teq too!

@damon123jones 3 месяца назад

the music is great

@daviddonahue2615 6 дней назад

I have yet to cook baby back ribs the same way but all were awesome

@mincooper 5 часов назад

All methods look like they create tasty results. I've always done the opposite though. Wrap them raw with the sauce as tacking for the dry spices and cook for 1.5 hours or so and then finish unwrapped with periodic basting.

@ziggytime3667 5 месяцев назад

Good video..Killer SLAYER Hoodie!!!!

@metalnerderypodcast 5 месяцев назад

Thanks man!

@Majorme2 20 дней назад

I like the blues..too

@BigDaddysBBQPit 11 дней назад

Awesome!

@jimmyf4603 10 месяцев назад

SLAYER!

@denniewhittemore5651 Год назад

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

@BigDaddysBBQPit Год назад

Thank you!

@eshepley 3 месяца назад

I like dry ribs. About 4 hours on my smoker and I’m good to go.

@elbob17 11 месяцев назад

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.

@BigDaddysBBQPit 11 месяцев назад

I haven’t watched it, I’m sure it is good!

@keithbishop3550 8 месяцев назад

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.

@Rebel-Rouser 4 месяца назад

Same here.

@qmac10 19 дней назад

@@keithbishop3550 What is the butter trick? Thanks

@KennethNoisewater1 Год назад

I've been wanting to try this to see if there's a noticeable difference like brisket. Great job, great results

@BigDaddysBBQPit Год назад

Thank you so much for watching!!!

@chrislrocks 4 месяца назад

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.

@MisteryMan2000 3 месяца назад

As long as you're happy with the results, there is no wrong way to do it.

@BigSamrob504 Месяц назад

Great response

@Darthdoodoo 29 дней назад

No wrong way to smoke another mans meat😂😂

@paulritter8894 8 месяцев назад

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.

@jimr5703 3 месяца назад

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.

@patriciastordahl1220 3 месяца назад

You two could eat three racks. Wow. I can barely eat 4. Lol mouth is watering just listening to youy umm umm umm. 😂

@elizabethstump4077 8 месяцев назад

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.

@teacher913 4 месяца назад

Acid and aluminum is a no-no for me too

@judichristopher4604 3 месяца назад

EXACTLY!!!!

@lowoverhead3577 2 месяца назад

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

@allinfun829 2 месяца назад

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.

@Todd.T 2 месяца назад

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.

@barfy4751 6 дней назад

Traeger.?

@Todd.T 6 дней назад

@@barfy4751 I have a Traeger Timberline now and used a Traeger Lil Tex for 12 years before that. They are very different to use.

@DGCON44444444 4 месяца назад

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

@theyankeedukeboy 3 месяца назад

I only wrap if I need to hurry. It just helps push through the stall to me.

@jamesdelong6401 3 месяца назад

Very nice, racks

@BigDaddysBBQPit 2 месяца назад

Yes they are!

@700Junky 9 месяцев назад

Not sure how it’s a head to head comparison if you added ingredients when you wrapped.

@crushingbelial 9 месяцев назад

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

@wrencher79 9 месяцев назад

I love that Bill is wearing a Slayer hoodie! Great video. Will be trying it soon.

@duffdastuff8071 7 дней назад

Slayer!

@talmadgewilliams8831 4 месяца назад

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.

@kenbrown4248 3 дня назад

Whenever you see a guy that large you know he knows how to cook.

@deist921 9 дней назад

Thanks for the comparison. I made some wrapped ribs yesterday and always questioned wasting pellets during the wrapped staged. Why not throw them in the oven at that point. The next few cooks will be unwrapped at 275

@BigDaddysBBQPit 6 дней назад

You certainly can!

@elbob17 11 месяцев назад

My favorite part about ribs is the process.

@BigDaddysBBQPit 11 месяцев назад

Mine too! Thank you for watching!

@Jake-nh5gp 8 месяцев назад

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😂

@BigDaddysBBQPit 8 месяцев назад

That's awesome!

@yoda3647 3 месяца назад

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

@theworkshop5064 4 месяца назад

I like how Monopoly guy enjoy this experiments! 😂😂😂😂

@mccluremetalworks4214 Месяц назад

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

@davidfarina2448 Месяц назад

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!

@MrMdynamike 9 месяцев назад

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.

@whereRbearsTeeth Месяц назад

@trailblaerfan 5 дней назад

Do you have a recipe for your barbecue sauce? You’re putting on at the end. Thank you.

@michaelrau7003 4 месяца назад

Put a glove on your sauces and spices. Works Awesome!!!!

@BigDaddysBBQPit 3 месяца назад

Great tip!

2 месяца назад

I will never deviate from my knowledge again. Absolutely tough ass ribs .never again will I not go with 225 degrees. Damn

@swad1513 10 месяцев назад

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?

@BigDaddysBBQPit 10 месяцев назад

I believe I was talking about tenderness. They weren’t “fall off the bone”. Thank you for watching!

@swad1513 10 месяцев назад

@@BigDaddysBBQPit Oh. They were probably lower temp than the others. Maybe closer to 202 instead of 208.

@bmcc12 6 дней назад

With such a heavy application of flavors, is it possible at all to taste the pork?

@BigDaddysBBQPit 6 дней назад

Yes it is, one of our favorite ways to eat ribs is just plan salt and pepper though!

@auriptide 8 месяцев назад

I just love the no wrap, the wrap just doesn't get the smoke/grill taste I like.

@BigDaddysBBQPit 8 месяцев назад

Right on!

@hennyblancofromtheheightz6811 2 дня назад

I double wrap my ribs first I wrap it in parchment paper then foil

@PoorBoy.22 3 месяца назад

Can you give more info in the sauce? Looks great but description just says "favorite". Im trying to find a thinned sauce like that.

@longfellowdeeds4726 2 месяца назад

its called water, just put a little water in your favorite sauce, voila its thinned out

@lioneltak 22 дня назад

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.

@BigDaddysBBQPit 6 дней назад

Both

@tman111195 4 месяца назад

Might I ask where u got that huge cutting board, nothing on Amazon compares size wise unless it’s an oversight??

@BigDaddysBBQPit 4 месяца назад

That board I believe we got at a Restaurant Depot!

@tman111195 4 месяца назад

@@BigDaddysBBQPit Thanks!

@brettpayne7004 17 дней назад

Feel like when i wrap mine in foil it steams it more and i lose bark.

@ringaleavo 12 дней назад

I use foil, the peach treat is overrated. Keeping the moisture and heat in is key

2 месяца назад

What is the total hrs on the grill ? Cause I like short stories.😎

@markhejl3104 10 месяцев назад

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

@BigDaddysBBQPit 10 месяцев назад

It does speed up the process in foil for sure!

@howrangi 3 месяца назад

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?

@BigDaddysBBQPit 3 месяца назад

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!

@howrangi 3 месяца назад

@@BigDaddysBBQPit thank you sir.

@zak5871 Месяц назад

Unpopular opinion i dont do binders because it does change the Flavor.

@davidkeller6852 11 месяцев назад

Does anyone know the name brand of the bbq grill in this video? Is it for charcoal?

@BigDaddysBBQPit 11 месяцев назад

The smoker I’m using is a ReqTec RT 700 Pellet Grill/Smoker. It’s fuel source is wood pellets. Thank you for watching!

@williamknight5259 7 дней назад

So no ‘magic’ elixir of sugar, margarine (retch) , habanero sauce for the unwrapped ribs?

@BigDaddysBBQPit 6 дней назад

Nope not at all, thanks for watching!

@mikemcallister3698 11 месяцев назад

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

@BigDaddysBBQPit 11 месяцев назад

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?

@mikemcallister3698 11 месяцев назад

@@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.

@BigDaddysBBQPit 11 месяцев назад

@@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.

@AndrewThoesen 11 месяцев назад

@@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.

@mikemcallister3698 11 месяцев назад

@@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.

@XXXX-lv2hc Месяц назад

I prefer more fall-off-the-bone. How is that achieved....longer cooking time?

@BigDaddysBBQPit Месяц назад

Yes, that is correct

@ApacheScalper 8 месяцев назад

Tell Abe we said hi

@andyneering6848 28 дней назад

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

@BigDaddysBBQPit 28 дней назад

Thanks have a great day!

@LLLL666 День назад

I agree, cost too much to waste.

@XXXScorpionXXX 12 часов назад

As long as they don't go to waste what does it matter, great for soup.

@loveistruth5713 Месяц назад

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😂😂😂

@BigDaddysBBQPit 6 дней назад

Thank you for watching!

@CScott-zu5mv 5 дней назад

What brand was the spritzer?

@VoiceOfAsh 29 дней назад

The unwrapped one seemed tough to me while he was slicing it.

@BigDaddysBBQPit 6 дней назад

Not at all, thanks for watching!

@C69FH 9 месяцев назад

Slayer!!!!!!!!!🤘😎👍

@joseorozco6467 Год назад

So my question is which one did you like the most

@BigDaddysBBQPit Год назад

I liked all three, but foil is still my favorite.

@Doeboi131 9 месяцев назад

@BigDaddysBBQPit so u like aluminum tasting ribs....cool

@OhNoMrKoolaidMan 9 месяцев назад

@@Doeboi131that's now how aluminum works lol

@integrags1 8 месяцев назад

@@Doeboi131you can’t taste the aluminum?

@eddiekester4125 8 месяцев назад

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.

@lionsdejudah 10 месяцев назад

Your side kick looks like he crawled out of the bushes off a boat…as captain “this guy”

@hogberry 10 дней назад

The foil wrapped ribs kind of reminded me of The Tingler. Wonder how many even know what that is?

@shanevision 11 месяцев назад

All that bbq experience and you've never cooked a rack of ribs unwrapped? Loard help us.

@alexcruz6738 2 дня назад

The ones in foil had brown sugar added to them. So you can’t say they were all the same.

@kuehnel16 19 дней назад

Damn let's eat 😋

@BigDaddysBBQPit 11 дней назад

That’s right!

@piemuggs 2 месяца назад

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.

@scottjohnson9225 4 месяца назад

I will take any please.

@shermanwells4509 18 дней назад

Where did u get your sprayer from

@BigDaddysBBQPit 11 дней назад

That sprayer was off Amazon.

@JoshuaDay0550 18 минут назад

unwrapped everytime. way better in a true offset smoker too. Pellet smokers are basically liquid smoke in your home oven.

@banjobbqllc Месяц назад

Hey bubby how do you like your BFG

@BigDaddysBBQPit Месяц назад

We really love it so far, never a problem, great capacity!

@johndemore6402 14 дней назад

😳never put ribs on a grill you lose all that juices You can turn into the best sauce you're ever going to have

@enfekted13 21 день назад

1:33 keep the membrane!

@macatac696 2 месяца назад

So what was your favorite?

@BigDaddysBBQPit 2 месяца назад

All of them! 😂

@underourrock 4 месяца назад

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.

@garyvalenti1019 Месяц назад

No conclusion other than the foil wrapped was a little juicier than the paper wrapped. Title said Rib Wrap Test....who won!

@BigDaddysBBQPit Месяц назад

I really liked either way. For me running them straight through unwrapped has been how we’ve done it recently.

@dorothybrannam1198 7 дней назад

Man you never said which one you liked the best and the reason why. It's about 3 things, eye appeal, texture, and taste. I personally, smoke with 100 percent wood, not pellets. Hopefully you have gotten better, at describing what you are tasting.

@BigDaddysBBQPit 7 дней назад

Thanks for watching!