3 lb baby backs from Costco. 3 Guys smokin rib rub.. A standard brown sugar, salt, pepper, chili powder, onion powder, paprika combo. Smoked at 220 for 3 hours, water spritzed a couple of times, Then wrapped with brown sugar, honey, Tiger sauce, and apple juice. NO Butter this time. IMO not needed. Then 2hrs at 225*.  Then painted with Baby Ray's Honey BBQ Sauce, and back into the 225* pit naked on the foil for 40 min.  They were perfect for flavor, texture (easily pulled off the bone with completely naked bone, and were rendered almost free of any fat. I saved the juice from the wrap and poured off the fat.. Basted the ribs before eating with the juice, and put a little into the ziplock for the left overs. I may be stuck on BB's from here on.
Here they are bottom side after 3 hrs smoke at 220*.

Just unwrapped and painted, ready to go back on;

Just taken off the grill and cut

Plated: Great low carb meal with fresh green beans, sliced tomatoes, and Mandarin Oranges

look great

I csn't wait to cook again in May

Why the wait?

iOS great

Those look great. I have only wrapped ribs a couple of times, I am lazy so it was to much messing around. But there is a difference in texture between wrapped and not wrapped to me.

 I picked up about a 3# slab of BB ribs at Aldis yesterday. thinking of tossing them in the SV for 24 hours and then, ice and put them in the smoker on Sunday if the weather is decent I will use the little GMG if not the electric Cookshack will get the job as I can use it in the garage under a range hood.

Why the wait?

I have to do some maintenance on my grills that I don't feel like doing right now and I am going out of town for April.

I just did my Spring cleaning of the 380 and 590. Did not try to get all the black off the inside (not nec. IMO) but grates are clean and ash removed. I don't polish the SS on the exterior as I am proud to show they are used often.
Hope you get your pits up and running soon as planned.

I just did my Spring cleaning of the 380 and 590. Did not try to get all the black off the inside (not nec. IMO) but grates are clean and ash removed. I don't polish the SS on the exterior as I am proud to show they are used often.
Hope you get your pits up and running soon as planned.

When I vacuum the ashes out of my grill, I vacuum the inside of the of the hood as well.
Smoke builds up on it and starts to flake off, so I need to vacuum it. Doesn't look too appetizing on a piece of chicken or a loaf of bread.

I just did my Spring cleaning of the 380 and 590. Did not try to get all the black off the inside (not nec. IMO) but grates are clean and ash removed. I don't polish the SS on the exterior as I am proud to show they are used often.
Hope you get your pits up and running soon as planned.

When I vacuum the ashes out of my grill, I vacuum the inside of the of the hood as well.
Smoke builds up on it and starts to flake off, so I need to vacuum it. Doesn't look too appetizing on a piece of chicken or a loaf of bread.

I do the same after wiping it off first.

 
  Nice cook Okie - can't beat success !!!!

  Nice cook Okie - can't beas success !!!!

Thanks John,  Big difference to me was addition of a bit more Tiger sauce. and omission of the butter (or margarine). I think the butter just makes the end product greasier, which is not needed. Butter added to beef is OK for flavor but not needed for pork. Another pleasant surprise is that juices produced with the wrap and braising has a delightful flavor and using as a baste before serving (fat removed first) is a plus.  Try it!

Incoming company this weekend and I decided that I'd try BB ribs again. This time I'm going to use Okie's method and forego my normal sous vide technique. I'll still vacuum pack and freeze when done and use sous vide to thaw/reheat. It's cool here in the valley of the sun (44°F ) and the Traeger is having problems holding 225°. I have it set to 240° but the grill probes are reading 207° and 198°.

I know that this an old post but given my smoker problems, does anyone know what the IT should be when I wrap in foil?

I've been wrapping at 165-170.
Kept them nice and moist.

Thanks Okie, I pulled them at 163-175°, depending on where I measured them, thick or thin part of the rack. All three are now in the oven at 230° each double wrapped in foil with about 3/4 cup of apple juice and beef broth. I'll check the IT after two hours.