FOIL vs. PAPER vs. DIRECT HEAT: Which Rib Wrap is Best?
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This is a subjective topic, there is no right or wrong answer here…
Great video! I've been doing no-wrap for a while and love it!
Every bbq pro says you should never have fall off the bone pork ribs. Every single person I know likes them fall off the bone.
Hi Jeremy, I have a question that has nothing to do with this video: I'm a home BBQer and smoker (WSM). I buy wood chunks from big box stores. Invariably, these bags have bark as well as chunks. Does bark have any negative or positive effects on the meat you are cooking? Thanks for your time on this.
Ive actually switched to indirect heat cook with wood chunks to finish. Then foil wrap with bbq sauce glaze. Amazing i actually like them better then full smoke unwrapped snd shorter cool.
13:09 Thought you was only changing one thing at a time but you just added tallow. You could add tallow to the foil wrapped ribs too, right?
A lot of work really went into y this. Thanks
"When I'm out here cooking, I don't have time to cook."😂😂😂
Have you done a video comparing offset wrapped vs barrel cooked ribs? I find barrel to be the best method to have ribs cooked. I know it’s subjective, but I find ribs on the barrel then wrapped or even just put in a cooler for an hour to be fantastic
Restaurant I used to work at would smoke till done, then finish directly on the grill. Start bone side down until the tips of the bones bubble, then flip (baste with bbq sauce on underside) for just a minute or 2, then flip (baste meat side). The little bit of direct heat gave a nice caramelization to the sauce. They did get some sauce to finish for the last 15 minutes in the smoker before pulling & prior to grilling.
Prefer fall off the bone. It’s up to each person
Great video…I would love to see a video on ribs where they are unwrapped all the way and then held in a warmer wrapped at 145 for 1 vs 8 vs 12 hours to see what are the best results
I would like to see different cooks. Ribs have been done and done and done again by you, please expand your videos we love them
I know the possible combinations are huge, but one category worth exploring is wrapping after you are done cooking. This really increases tenderness, but doesn't "steam" the meat.
Jeremy, do you have any comparison videos using lard vs tallow on pork ribs? I've never put or tried tallow on pork rib It always seemed a little odd to me to put beef on pork. Thanks for the detailed educational videos you post
Aluminum is implicated in causing Alzheimer's disease. For that reason alone I reject that method. You guys kill me hacking off big hunks of meat and chucking it away like that. I'm not doing any such thing. I paid good hard earned $$ for that, I am cooking it.
I’ve finished mine after 3 hours in a pellet smoker in the oven at 275 wrapped in paper. Can’t seem to get good results. My oven temp too high?
I've found I get the best results (at least for me, and my family) by wrapping the ribs in foil and lard
Doesnt have time to cook, while making videos of cooking.. Makes sense 🙄
I built a UDS a few years ago and started doing everything on direct heat with charcoal and a generous amount of post oak chunks. I cook a bit lower temps than many (275 straight throughout), and don’t wrap anything any more. Maybe just a little spritzing on ribs.
The cooks couldn’t be easier and I’m consistently very happy with the bbq. Def worth a little time to build one imo
you changed 2 things!!!!!!!! why did you not put tallow in the foil wrap????
A Monkey could fall out of my ceiling and hand me a banner and I wouldn't be surprised. 😂
Honestly, the meaningful data would be cooked to the ideal of each method. What are the best possible results from each, compared to each other.
Not doing the best possible isn't really fair because nobody says "eh, good enough, but that's not how I'd do it" when cooking one rack
I like my ribs fall off the bone. Am I a heretic? 🤣
Good video. You must have an excellent videographer!
Fireee 🔥Only way to top it is to do a glaze at the end of the direct heat 🍯
For my direct heat cooks I just use the lower rack on my WSM without the water bowl. Easy!
Don't most people who wrap ribs finish them back in the smoke to let them absorb a little more smoke and dry some of the excess moisture?