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[reubenray]

I’ve done countless combinations in my rib cooks over the years and inevitably, i prefer naked at 250-275 without wrapping. I can’t stand the wrapping and parkay and brown sugar combos that have exploded in popularity since Johnny trig made it popular. To each their own though


Memphis Elite
Yoder YS640 - sold



Sent from my iPhone using Tapatalk Pro

I am with you on the mess that wrapping makes.  Especially if I am traveling in my motorhome.  At a campground there is no place to get rid of the excess juice.  So lately I have been doing a modified Fast Eddie Method.  I will be doing two racks of St. Louis style ribs tomorrow and my wife wants one done the messy wrapped method.  She likes them to fall off the bone.

[Bar-B-Lew]

I’ve done countless combinations in my rib cooks over the years and inevitably, i prefer naked at 250-275 without wrapping. I can’t stand the wrapping and parkay and brown sugar combos that have exploded in popularity since Johnny trig made it popular. To each their own though


Memphis Elite
Yoder YS640 - sold


I am with you on the mess that wrapping makes.  Especially if I am traveling in my motorhome.  At a campground there is no place to get rid of the excess juice.  So lately I have been doing a modified Fast Eddie Method.  I will be doing two racks of St. Louis style ribs tomorrow and my wife wants one done the messy wrapped method.  She likes them to fall off the bone.

Sent from my iPhone using Tapatalk Pro

Try wrapping her rack in foil and putting in a cooler for an hour after you cooked it.  Throw your rack on the grill an hour later than hers and they should both be done at the same time.