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. If you enjoy these ribs, you are for sure going to also love our 3-2-1 ribs recipe. A smoked rib recipe worthy of a competition, in a next-level piece of equipment. You can follow this recipe along in whatever smoker you have (times will vary), but trust us on the Orion! Smoked Ribs Worthy of a Competition This is because the indirect heat makes it super hot, as your food cooks with radiant heat, steam, and smoke! It’s magical. Now, the Orion Cooker is something else! This thing cooks ribs in about an hour and a half, something we’re used to taking 6 + hours. This blend will take your pork to the next level with the sweet, spicy, and savory mix of flavors. So we’re churching up our own seasoning with some coconut sugar and chipotle seasoning. Most rib rubs will have some sugar so you can get some bark and caramelization on the outside.
No Sugar.Īs you know… Dan-O’s Seasoning does not have any sugar.
We’ve already cooked chicken with it, so this time we’re making some smoked ribs for our eatin’ pleasure! We’re also doing spare ribs AND baby backs for variety. Dan-O got a new toy! We’ve been hearing all about these Orion Cookers, and how they make smoking your food fast and easy.
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