Experiment: To wrap or not to wrap? (Beef short ribs)

[smoketrailsteve]

To wrap or not to wrap? In this video I get "scientific" and rate wrapped vs unwrapped beef short ribs based on 4 categories: Appearance, Tenderness, Taste and Ease of Cooking.

Let me know what you think

Texas Style Rub:
- 1/2 cup kosher salt
- 1/2 cup pepper

Time and Temperature
- Preheat Smoker to 275 degrees - 2-3 hours of smoke - wrapped one set of ribs in foil at internal temperature of 160 degrees (no liquids added) - left other set unwrapped - Cooked for another 2-3 hours and removed wrapped ribs at 192 degrees and let rest for a few hours in cooler wrapped in towels - Cooked unwrapped ribs another 3-4 hours until internal temp of 190, then let rest for 30 minutes The test: - wrapped ribs on right of cutting board - unwrapped ribs on left of cutting board - evaluated based on 4 categories (each out of ten): Appearance, Tenderness, Taste, Ease of Cooking - Total possible score of 40

 

[smoketrailsteve]

I think next time I will also test unwrapping for the last 1 or 2 hours and wrapping at 180-190 instead of 160

 

[smoketrailsteve]

I guess that's the question. Does the extra juicyness/tenderness you get from wrapping outweigh the extra bark you get from not wrapping?

 

[sandyut]

I never heard of wrapping these beef ribs. I researched how to cook them and also didnt see anyone wrapping beef ribs. I didnt and they were quite good!

Beside I have pretty much stopped wrapping anything unless i hose up my timing and need to speed something along - which is rare.

 

[motolife313]

I’ve done some short ribs and they usually don’t come out nearly as juicey as say a 3 bone rib so I can totally see wrapping. And the single short ribs take for ever to cook. I just keep it to 3 bone side/ plate ribs or I actually prefer Korean short ribs

 

[phatbac]

I have done many short ribs cook them at 300-325 for like 3 hours and use a savory salt pepper rub. steak on a stick...

Short4

• phatbac
• Feb 3, 2019

Happy Smoking,
phatbac (Aaron)