Print

Please login or register.
1 Hour 1 Day 1 Week 1 Month Forever
Login with username, password and session length

[okie smokie]

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? 

[Bar-B-Lew]

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.

[02ebz06]

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.

[Canadian John]

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 ?

[okie smokie]

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. 

[urnmor]

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

[BigDave83]

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.

[urnmor]

So kind of related question. Membrane off or leave it on?

I BBQ mine with membrane off

[02ebz06]

I remove what I can, spare ribs seem to be the most difficult to get it off.

[Bar-B-Lew]

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.

[Canadian John]

 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.

 

[okie smokie]

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!

[elenis]

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.

[hughver]

If I can readily remove it, I take the membrane off, otherwise I leave it on.

[Clonesmoker]

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.