Showerthought: I've been wrapping my ribs in foil for 10 years because a guy at a contest told me to

Last weekend, my buddy from Texas came over and saw me pull my St. Louis ribs off the smoker after the 3-2-1 method. He took one bite and just said, 'Man, that's pot roast.' I was confused until he pointed out the foil was steaming them, not smoking them, and making the bark soft. I tried a cook without any wrap at all, just a water pan, and the difference was huge. The bark got crispy and the smoke flavor was way stronger. Has anyone else had a 'wrap' wake-up call like that?

3 comments

3 Comments

drew_bennett2426d ago

My ribs just got a lot less soggy.

carr.elliot26d ago

Wow, I always boiled mine but this makes way more sense.

terry67722d ago

The key is low and slow in the oven first. Then finish them on the grill to get that crisp.