Stampede Amazing No Wrap Ribs

[Caps_Shield]

Made my first cook yesterday and we went with a No wrap rib recipe. It was not mine but one I found from someone I follow on Instagram. I was supposed to used Meat Church Voodoo and Honey Hog but I just used Honey Hog due to who I was cooking for. So I hit it up with that, let it set like 15 - 20 minutes. The I got 3 racks on the 590. I must have done it wrong because I can only fit 3 racks. Maybe these where big, who knows. Smoked these for 4 hours at 225 degrees spritzing every 30 minutes with Cherry Dr Pepper. Then I kicked it up to 275 until my instant read was at 200. They where perfect. Moist and tacky but no actual sauce.

Next time I do ribs I’ll try the wrap method but I love the results I got. This is my first time doing all this. Tonight is brats! Here are some pics we took! They may be out of order when you look at them. The stacked photo was not as cool as I wanted, 1 rack is hidden. Oh well.

Have fun everyone!!

 

[Jim6820]

Now, that’s what we’re talking about, @Caps_Shield; nice job! Great to see you having these results.

 

[Waterboy]

Those look delicious! Great first cook, thanks for the pictures. Glad you are feeling better.

 

[BillsCamino]

"I'm not mad at that...."

 

[Caps_Shield]

"I'm not mad at that...."

Haha! That isn’t who I folllow but I think the person I do must love his stuff. He seems to only use meat church stuff. Traeger too. He’s good at what he does though.

 

[RattleR]

Made my first cook yesterday and we went with a No wrap rib recipe. It was not mine but one I found from someone I follow on Instagram. I was supposed to used Meat Church Voodoo and Honey Hog but I just used Honey Hog due to who I was cooking for. So I hit it up with that, let it set like 15 - 20 minutes. The I got 3 racks on the 590. I must have done it wrong because I can only fit 3 racks. Maybe these where big, who knows. Smoked these for 4 hours at 225 degrees spritzing every 30 minutes with Cherry Dr Pepper. Then I kicked it up to 275 until my instant read was at 200. They where perfect. Moist and tacky but no actual sauce.

Next time I do ribs I’ll try the wrap method but I love the results I got. This is my first time doing all this. Tonight is brats! Here are some pics we took! They may be out of order when you look at them. The stacked photo was not as cool as I wanted, 1 rack is hidden. Oh well.

Have fun everyone!!

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Looks great and welcome to the no wrap method. I have never wrapped. If I spritz it is a mix of ACV and Apple juice but that is rare. Congrats on your cook!

 

[sweeter94626]

Made my first cook yesterday and we went with a No wrap rib recipe. It was not mine but one I found from someone I follow on Instagram. I was supposed to used Meat Church Voodoo and Honey Hog but I just used Honey Hog due to who I was cooking for. So I hit it up with that, let it set like 15 - 20 minutes. The I got 3 racks on the 590. I must have done it wrong because I can only fit 3 racks. Maybe these where big, who knows. Smoked these for 4 hours at 225 degrees spritzing every 30 minutes with Cherry Dr Pepper. Then I kicked it up to 275 until my instant read was at 200. They where perfect. Moist and tacky but no actual sauce.

Next time I do ribs I’ll try the wrap method but I love the results I got. This is my first time doing all this. Tonight is brats! Here are some pics we took! They may be out of order when you look at them. The stacked photo was not as cool as I wanted, 1 rack is hidden. Oh well.

Have fun everyone!!

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Looking good!

 

[Smagnus]

very nice cook! I’m digging the No wrap methods the more I get comfortable with these things. Not a Dr Pepper fan but may have to give that a try. Looks great and for me sauce is a side item for ribs

 

[JR2BAIL]

I’ve done mostly same as you but I like to start out at extreme smoke setting… 180•

Your cook looked great awesome job!

 

[Steves55]

very nice cook! I’m digging the No wrap methods the more I get comfortable with these things. Not a Dr Pepper fan but may have to give that a try. Looks great and for me sauce is a side item for ribs

You can use Coke or Pepsi too- or apple juice or cider or OJ..............

 

[Caps_Shield]

You can use Coke or Pepsi too- or apple juice or cider or OJ..............

I think anything will do. These are my first so I really am not sure. The Cherry Dr. Pepper gave it a nice sweet flavor though. Funny enough, I do not like the drink itself but as an ingredient it isn't bad.

 

[Steves55]

I think anything will do. These are my first so I really am not sure. The Cherry Dr. Pepper gave it a nice sweet flavor though. Funny enough, I do not like the drink itself but as an ingredient it isn't bad.

Kind of like using mustard as a binder for rub. No mustard taste

 

[DenStinett]

Kind of like using mustard as a binder for rub. No mustard taste

Us Pellet Guys need all the Smoke we can "Mustard"
Binders tend to lessen the Smoke penetration into your Meat, so we've always avoided them
If your "Rub" isn't sticking, spritz the Meat with your ACV and W
Just my $0.02

 

[MrChuckles]

Made my first cook yesterday and we went with a No wrap rib recipe. It was not mine but one I found from someone I follow on Instagram. I was supposed to used Meat Church Voodoo and Honey Hog but I just used Honey Hog due to who I was cooking for. So I hit it up with that, let it set like 15 - 20 minutes. The I got 3 racks on the 590. I must have done it wrong because I can only fit 3 racks. Maybe these where big, who knows. Smoked these for 4 hours at 225 degrees spritzing every 30 minutes with Cherry Dr Pepper. Then I kicked it up to 275 until my instant read was at 200. They where perfect. Moist and tacky but no actual sauce.

Next time I do ribs I’ll try the wrap method but I love the results I got. This is my first time doing all this. Tonight is brats! Here are some pics we took! They may be out of order when you look at them. The stacked photo was not as cool as I wanted, 1 rack is hidden. Oh well.

Have fun everyone!!

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Good looking ribs. I like the no wrap method also. How long do you think you had it at the 275 temp? I wouldn’t think it would take long, but it would also avoid the over steaming issue I sometimes get when I do choose to wrap. (I drink beer and forget to check often enough after wrapping.)

 

[Roaniecowpony]

Kind of like using mustard as a binder for rub. No mustard taste

See, now I can always taste the mustard. I didn't care for it and switched to either water or Dale's Steak Seasoning.

 

[Motodad1776]

Us Pellet Guys need all the Smoke we can "Mustard"
Binders tend to lessen the Smoke penetration into your Meat, so we've always avoided them
If your "Rub" isn't sticking, spritz the Meat with your ACV and W
Just my $0.02

Dang I am starting to think some of you must not have very sensitive taste buds, the smoke flavor and smoke ring I always get with my 590 is spot on without adding a smoke tube or similar. Guess some of us like a kiss of smoke, others prefer eating smoke? LOL

 

[Caps_Shield]

Good looking ribs. I like the no wrap method also. How long do you think you had it at the 275 temp? I wouldn’t think it would take long, but it would also avoid the over steaming issue I sometimes get when I do choose to wrap. (I drink beer and forget to check often enough after wrapping.)

@ 275 it was only like 45 minutes to 1 hour, I think. I did it to temp though so I didn't pay that much attention to the time at 275.

 

[BillsCamino]

Got two baby backs hitting the RT today...
Gonna try this no-wrap method...minus the doc pepper. Probably spritz apple juice

 

[okie]

I'm doing a test today: Spare ribs, 275*, SP only (no binder) 4 hrs. Advised that this was the easiest way and a good result at the end. The SP part is how I did my last ribs and they were great. Just as tasty as when I use a rub. And much more smoke flavor as a result was easily detected. May or may not sprits after 3 hrs, but will see. Stay tuned.

 

[BillsCamino]

Got two baby backs hitting the RT today...
Gonna try this no-wrap method...minus the doc pepper. Probably spritz apple juice

BTW...RT app no worky.....