St Louis Pork Ribs

[Dcgunman]

Looking for any info for ”No Wrap” method.
My last 2 times grilling ribs I used the 3-2-1 method.
Racks are trimmed, seasoned rubbed and ready for the T grill.

 

[Slimpicker]

So then don't wrap... just cook.
You can always also use a turkey roaster for about 2 hours with closed lid or foil pan to make sure they don't dry out on you.
But cooking them non-wrap is up to you. Try it and learn, then share the results.
I'm not sure what else to say.

 

[Dcgunman]

So then don't wrap... just cook.
You can always also use a turkey roaster for about 2 hours with closed lid or foil pan to make sure they don't dry out on you.
But cooking them non-wrap is up to you. Try it and learn, then share the results.
I'm not sure what else to say.

I’ve got to try this method. I’ve seen some post on the FB page that recommends this method. I’ll start off with water pan inside. Maybe after an hour or hour and half spritz every 30-40 minutes till internal temp hits 203ish. 30 minutes to go maybe throw some bbq sauce on top. I’ve done the 3-2-1 method with excellent results. I want to compare the 2 methods.
To be continue.

edit: 3hrs into the smoke. I pulled one of 2 SPG racks and wrapped it with butcher paper. I was thinking all along that I would do one wrapped. Leaving the other 2 open. Wrapped with butter/brown sugar/honey. Didn’t do a good job wrapping it. IMO. So it’s been back in for 15 minutes now. T app showing grill temp at exactly 225. InkBird probes (grill) showing 300/247/229, left to right. Meat temps are all over. Left side meat temp showing 171 (hottest side of grill). Middle (butcher paper) dropped to 154. Right side > 169.
Thinking about theowing some bbq sauce on the the butcher paper rack last 20 minutes. Maybe one of the others too.

 

[Dcgunman]

I’ve got to try this method. I’ve seen some post on the FB page that recommends this method. I’ll start off with water pan inside. Maybe after an hour or hour and half spritz every 30-40 minutes till internal temp hits 203ish. 30 minutes to go maybe throw some bbq sauce on top. I’ve done the 3-2-1 method with excellent results. I want to compare the 2 methods.
To be continue.

edit: 3hrs into the smoke. I pulled one of 2 SPG racks and wrapped it with butcher paper. I was thinking all along that I would do one wrapped. Leaving the other 2 open. Wrapped with butter/brown sugar/honey. Didn’t do a good job wrapping it. IMO. So it’s been back in for 15 minutes now. T app showing grill temp at exactly 225. InkBird probes (grill) showing 300/247/229, left to right. Meat temps are all over. Left side meat temp showing 171 (hottest side of grill). Middle (butcher paper) dropped to 154. Right side > 169.
Thinking about throwing some bbq sauce on the the butcher paper rack last 20 minutes. Maybe one of the others too.

Well experiment #3 on Ribs came out good. A bit long, but good. Total of 7 hours with the 2 racks not wrapped. I had to bump the grill temp from 225 to 250 for a quicker finish. I pulled the butcher paper wrap after 5 1/2 hours. Everyone liked the wrapped version better. But the unwrapped was good to. Just not fall off the bone when you pick it up. All 3 racks were coming off the bone while your eating. It didnt leave any meat on the bone. Would I do the unwrapped method again? Probably not. Took longer than the 3-2-1 method. With almost same results.

 

[Slimpicker]

I had to bump the grill temp from 225 to 250 for a quicker finish.

Almost always end ribs in the 250s or more...

Would I do the unwrapped method again? Probably not.

It's just not the tried and true method for decades now, so wrapping will almost always get you what everyone is expecting.