No wrap

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There are a lot of people who do no wrap ribs, but in my opinion you do not get consistency with the no wrap method, and depending on the rub you use you could get a bit of a tough bite due to a heavy bark.

Not many folks I know do pork butts without wrapping.  Takes a lot longer to finish, the bark could get very dark(sugars burn), and a drier end product in my opinion.
 
I've done ribs with & without wrap. The wife says never to do it without again.
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I never wrap either. Both cooked low and slow. I haven't used sugar on my food since junior high, so I don't have thick bark problems.
 
I have wrapped butts and they come out awesome. I think the next one i will try without. I do my ribs without wrapping and love the way they turn out, but i think its all personal taste. I enjoy my ribs with some bite, not totally fall off the bone texture.
 
I am another guy that wrapped Ribs using 3-2-1 at 225°. Then went to 4 hours at 275°F for two cooks. The family jumped all over me and said I have to foil and use my Foiling Juice, OR ELSE!. I like both but 4 to 1 wins out. Butts I and the rest of the crew like smoking Butts straight through...JJ
 
She that must be obeyed  
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prefers the wrapped versions, personally I like the bark.  Best to follow her idea. . . . . . . .

Good luck!!
 
 
She that must be obeyed  
wife.gif
prefers the wrapped versions, personally I like the bark.  Best to follow her idea. . . . . . . .

Good luck!!
I got my wife to fall in love with the bark early on.  Good and bad with that though.  She let's me cook it so we get great bark (good)......but I have to share the crispy piece with her (bad)....
 
I wrapped my first butt and it was moist and awesome but both my wife and I missed having some of the bark, so this time I am doing a no wrap and see how it goes.
 
 
As said so many times, it's all a matter of what you like in the end.  
Very well said!! 

You should try both ways and determine which YOU as the chef prefers (as long as momma agrees)! Then you know how to cook it all the time.
 
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