![]() The probe should go into the meat with very little tension. Poke the meat in between the bones to see if the ribs are tender. ![]() More important than the temperature, use the probe thermometer to test for tenderness. Generally, ribs are ready to eat at an internal temperature of 200-210 degrees F, depending on personal preference. To speed up the cooking process because the meat is protected by foil or butcher paper If you would like, you can raise the temperature as high as 275 degrees F. Wrap the ribs up tight and return them to the smoker. Place a few pats of butter on the rack, then drizzle about a tablespoon of honey and a light sprinkle of additional dry rub. Lay the ribs down on the foil or butcher paper bone side up.Then you can wrap it in foil or butcher paper. If you’re happy with the color and the meat has an internal temperature of 160-170 degrees F. Mop ribs for a second time and check temperature.If your rub has adhered to the meat, gently mop or spray your ribs for the first time. Check the ribs to see if a bark has developed.This is the time when the ribs will absorb the most smoke Place ribs on the smoker, and don’t open the door for two hours.Refrigerate for 30 minutes, placing ribs on the pit. ![]() Brush a light coat of mustard on both sides and season liberally with a dry rub. Trim the ribs and remove the membrane from the back side of the rack.I always double wrap using foil or butcher paper and wrap so that I can open them up easily to check the meat. When wrapping ribs, wrap the meat side up, so they don’t sit in the juices and wash off the rub. When I do choose to wrap, my goal is only to wrap the meat long enough to push the tenderness to my desired point, then unwrap it to preserve as much of the bark as possible. This will give you the best bark by far but will probably have a much darker color and the most intense smoke flavor. Your third opinion is not to wrap at all. If I’m cooking beef ribs or pork ribs that I’m going to leave dry, I prefer butcher paper because it lets the meat breathe and doesn’t steam the meat near as much.īoth methods work and have advantages and disadvantages. Foil is better for ribs that I intend to sauce later and want the bones to choke up. I will use both, depending on what kind of ribs I’m smoking. The second factor is the temperature because around 160-170 degrees F, the ribs have taken on all the smoke they can, and it’s time to wrap so that the meat can choke up on the bone and become more tender. ![]() If I’m happy with the color of the ribs and how the bark looks, then I may decide it’s time to wrap to maintain that color and not darken the meat any further. I make the decision when to wrap my ribs based on two factors, color, and temperature. ![]()
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