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Yes

13 (31%)

No

16 (38.1%)

Foil

10 (23.8%)

Butcher Paper

3 (7.1%)

Total Members Voted: 31

[BigDave83]

So with the membrane removal poll I thought I would do a wrap no wrap poll.

It is also set up that you can vote twice, as I have asked foil or paper also if you wrap.

If you want to comment with what you put in the wrap or on the ribs before wrapping that would be great.

I think I may have wrapped ribs maybe twice, I don't remember the outcome so at the time I must not have been impressed with the extra messing around wrapping and then unwrapping.

I usually do baby backs now as the girlfriend likes them better than the St Louis cut that I like.

With only the 2 of us, I usually only do 1 rack at a time. I was thinking of cutting a rack in half and doing wrap and npo wrap for a comparison, but BB seem to have a thick and thin side so I would need to do 2 racks I guess, I may have to look for a nice SL cut as they seem to be more uniform and try the 2 methods.

Beef ribs usually get wrapped kind of, more panned and foiled.

[Bar-B-Lew]

Many years ago when I was smoking on a propane Weber, I would wrap and put in a cooler for an hour or so before serving.  Since I started on a pellet grill about 8-9 years ago, I have not used a wrap for ribs and see no need to as I only use a dry rub and cook at 250°-275° for about 3-4 hours.

[Fire708]

I wrapped when I first got my pellet grill. I tried several variations of 3-2-1, Changing time and temp. I switched to cooking them same as Lew. They come out much better and it’s simple.

[pmillen]

I only use a dry rub and cook at 250°-275° for about 3-4 hours.

That'd be baby back ribs, right?

[Bar-B-Lew]

I only use a dry rub and cook at 250°-275° for about 3-4 hours.

That'd be baby back ribs, right?

I do the same for STL too but usually they take about an hour longer than baby back.

[GREG-B]

I've wrapped one time with foil and likened the results to boiling ribs.  So I voted no even though I did it one time.  (They were tender fall off the bone though). I prefer just a skosh pull when biting.

[Canadian John]

 All we do is back ribs. We wrapped a few times. I found wrapping good @ holding certain things such as peach preserves. Too much work for what it is worth.

 Now, it's Memphis Dust, into the pit @ 220º for ~ 5 Hrs (weight dependant), spritzed w/ apple cider vinegar hourly. The last spritz not needed as the ribs are still moist. The cider vinegar adds a taste we like.

 Doneness wise. We like a little tug + not falling off the bone - just done, not overdone.

[yorkdude]

No for us also and we agree with Greg-B, maybe not boiled but stewed for sure.

[02ebz06]

Used to when I did 3-2-1.
Now I do the Fast Eddie way. ~4 hours at 275. No wrap

[jdmessner]

Used to when I did 3-2-1.
Now I do the Fast Eddie way. ~4 hours at 275. No wrap

This holds true for me too.

[okie smokie]

Back to 321 ribs and just finished bb for dinner.  You can avoid the "boiled look" by doing either: 
1. paint them when foil is off and then back in naked for 45 min. to 1 hr.
2. When you foil them, keep the meat side up so it is not suspended in the liquid. It will keep a better crust.

[NorCal Smoker]

I guess I am one of the few that prefers wrapping in foil. I don’t always wrap, but prefer it that way. I feel I can add additional flavor profiles during the wrap. Cooking at 275F, I cook 2-1-1 for St Louis style, with the last half hour sauced. Cooking at lower temps the times change, but never foil for longer than 1.5 hours. I love that everyone experiments and ends up at the best method for them. The way it should be!