Pellet Fan
All Things Considered => General Discussion--Food Related => Topic started by: okie smokie on May 11, 2022, 01:24:19 PM
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I have traditionally done BB's at 225 2hrs naked, 2hrs wrapped and 30-45 min naked. When wrapping I have placed meat side down. So in a sense, they get braised. I then paint them and return to grill naked and meat side up. Do any of you keep the meat side up when wrapped? And what is different in the outcome?
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Make two racks and do one each way and see if you can tell the difference. Experimenting can be fun and educational. Other than that, I can't help you because that is not my method to make ribs.
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Haven't wrapped ribs in a long time.
Switched to doing the 4 hours at 275 naked (ribs, not me).
But when I did, I kept meat-side up. Never really though about up or down though.
Probably did it just because that was they way they started.
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Haven't wrapped ribs in a long time.
Switched to doing the 4 hours at 275 naked (ribs, not me).
But when I did, I kept meat-side up. Never really though about up or down though.
Probably did it just because that was they way they started.
Same here. Used to wrap.. The brazing aspect sounds good. In the end does it make a difference ?
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I've done both wrapped and unwrapped also, but lately wrapped. I would think that meat side up would allow more bark formation. Was doing ribs unwrapped for 3hrs, at 275. But found the surface meat a little too firm for my liking. I just wanted to know other's experience before I try it out. I am happy with meat side down, but always curious to other options. Anxious to get more input.
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I've done both wrapped and unwrapped also, but lately wrapped. I would think that meat side up would allow more bark formation. Was doing ribs unwrapped for 3hrs, at 275. But found the surface meat a little too firm for my liking. I just wanted to know other's experience before I try it out. I am happy with meat side down, but always curious to other options. Anxious to get more input.
I wrap for about and hour meat side down first half and flip to finish with meat side up
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I rarely wrap ribs, just leave then cook, I may spray with the apple pie we mix up.
So kind of related question. Membrane off or leave it on?
I like leaving it on as the way I cook it dries out and becomes a seasoned and crispy skin like. I also like to think it helps keep moisture from cooking out the bottom of the rib.
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So kind of related question. Membrane off or leave it on?
I BBQ mine with membrane off
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I remove what I can, spare ribs seem to be the most difficult to get it off.
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I remove what I can, spare ribs seem to be the most difficult to get it off.
I agree with that. Baby backs seem so much easier to peel. Sometimes, I have found STL ribs already peeled.
I am not a big fan of the texture of the membrane and don't want to eat it. I peel it off so that the back side of the meat gets some rub on it instead of on the membrane.
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Back to the original question... There may be a difference, meat side down & wrapped if there is a goodly amount of liquid present. Wrapping by itself should help retain moisture. In fact I never found there
to be a difference.
A true test would be as Lew had stated. I would add the rack should be halved to eliminate any differences in the protein. Using the same cooking method, some ribs are more palate pleasing than others.
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Good points all. Will consider a half and half. That way I can use one rack and one wrap. And compare when I unwrap. Coming soon!
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I rarely wrap ribs, just leave then cook, I may spray with the apple pie we mix up.
So kind of related question. Membrane off or leave it on?
I like leaving it on as the way I cook it dries out and becomes a seasoned and crispy skin like. I also like to think it helps keep moisture from cooking out the bottom of the rib.
Membrane off for me.
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If I can readily remove it, I take the membrane off, otherwise I leave it on.
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Just did two racks of St. Louis style yesterday. They were still about 1/2 frozen yet when I put them on the DB. Just a S&P and spritzed every hour with ACV. Started at 150 for hour, then 180 for 2 hours, then finished at 225 for 3 hours. I turned them bone side up then second and fourth hour for an hour each time. I've never wrapped before and really don't think I ever will.
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Simply put. Those ribs look great! I like your style Clonesmoker.
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Did you take any pics after cutting them?
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All of this talk has me thinking about making some ribs one of these weekends.
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All of this talk has me thinking about making some ribs one of these weekends.
Gonna do that Sunday.
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Ribs BB today:
2 hrs at 225* naked pulled (see first pic)
Then cut rack into two pieces and placed 1/2 meat side up and 1/2 meat side down, in foil with brown sugar, honey, Tiger sauce, and small amt. of apple juice. The piece with meat side up only had contact with the condiments with ends of ribs.
1.5 hr at 225* foiled, Then removed, see second pic.
Not clearly visible but the meat down piece of course showed moist meat surface on top and the meat up side was drier.
Then painted the meat sides with Sweat Baby Ray's Honey Bbq sauce. Left both meat sides up and placed back in smoker at 225* for another 30 minutes. Then out. The meat down piece still looked a little more moist but otherwise hard to tell.
Taste test confirmed that the meat down piece was more moist, but both pulled off the bone easily. Both were excellent otherwise.
Conclusion: Meat side down is better, but not by much.
(https://i.imgur.com/1i6xs4nl.jpg)
(https://i.imgur.com/LirU7dAl.jpg)
(https://i.imgur.com/X9cJxUQl.jpg)
Cut into ribs it is hard to tell by looking at them. Upper ribs are meat down.
(https://i.imgur.com/hMrr06sl.jpg)
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Very nice
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That was a good test okie! We all learned something. This may entice others to do somewhat of a similar test, their way. Perhaps a different cooking method could produce more favorable results meat side
down.
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I am happy enough to go with meat side down when wrapping. Good results, and Memphis performed well, with lots of smoke at 225*. Was able to smell and taste a mild smoke effect. :cool: