Stampede Amazing No Wrap Ribs

[C. Keeper]

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

That can't be possible!

 

[BillsCamino]

Just came back up...actually a first time not working for me

Edit...down again

 

[C. Keeper]

Just came back up...actually a first time not working for me

Much betterer!

 

[BillsCamino]

 

[BillsCamino]

Done...no sauce...just MT Honey Hog and sprirz'd twice with apple juice.
Right at 5 hrs at 225

 

[Jim6820]

Guess some of us like a kiss of smoke, others prefer eating smoke?

Spot on! Everyone has their own preference. That doesn’t make any one of them bad; just different. Learn what you like and learn how to create it. You can do “kiss” to “eating smoke” on a pellet grill; the trick is learning how. YMMV

 

[Caps_Shield]

@BillsCamino Those look great! I love the color you got.

 

[Gonefishin]

Has anyone noticed if the ribs are drier or less tender when skipping foil?

 

[Caps_Shield]

Has anyone noticed if the ribs are drier or less tender when skipping foil?

All I can say to this question is the ones I did were very moist (sorry for the use of that word). Now this is my first shot so I am not sure as of yet. I spritzed a lot too. I did it every 30 minutes.

 

[Roaniecowpony]

Has anyone noticed if the ribs are drier or less tender when skipping foil?

I've done quite a few both ways. It's a bit of a toss up as to which I like better. But each has its upside.

I find that to get to that very tender "wipe clean off the bone" doneness that my wife wants, the ribs are on the dry side as compared to foiling them after the bark sets. The bark and smokiness of no-wrap ribs is really great, but the moistness of the wrapped ribs just can't be brushed aside either.

 

[SmokeOCD]

the ones I did were very moist (sorry for the use of that word).

Why sorry? I think everyone likes it moist....

 

[Gonefishin]

I've done quite a few both ways. It's a bit of a toss up as to which I like better. But each has its upside.

I find that to get to that very tender "wipe clean off the bone" doneness that my wife wants, the ribs are on the dry side as compared to foiling them after the bark sets. The bark and smokiness of no-wrap ribs is really great, but the moistness of the wrapped ribs just can't be brushed aside either.

That's what I seem to recall from the 1 time I tried no foil, but that was a good while ago.

 

[C. Keeper]

Why sorry? I think everyone likes it moist....

Moist and juicy

 

[DenStinett]

Yeah, I've always liked it when they slide off the Bone

 

[Steves55]

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

Now my $0.02.
My comment was regarding flavor after the cook. It was a comparison of spritzing different colas or juices. Never said to actually use mustard.

 

[FF Cory]

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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When I got 6 racks on my 590 they ran parallel with the grate Bars. It was tight but once they started to dehydrate and cook they loosened up to allow some space. They look beautiful!!