Rib Wrap Test | Should you wrap Ribs in Foil or Butcher Paper or Unwrapped | Smoked Baby Back Ribs

hey everybody welcome back to Big Daddy's Barbecue Pit this week we're going to show you all a little comparison video on ribs baby backs to be exact one unwrapped one wrapped in foil one wrapped in butcher paper we're gonna see how it turns out let's get cooking [Music] okay everybody so we're just gonna go ahead and clean up these baby backs a little bit uh there's there's not a whole lot to do to them we're gonna start by taking off his membrane it's on the back here Let's Get It Started there with your fingers get you a paper towel pull that guy right on offer nobody wants to eat that start by doing that and then we're just gonna square up these bones a little bit you can see there's some stuff hanging over here I don't want that there chances are it's going to burn up so we're just going to take that set it off inside same on the other end you can see there's there's some stuff hanging here we'll clean this up foreign [Music] about all we're going to do to it this was a competition probably work on a little bit more but it's really that's pretty decent looking rack of ribs there set that guy off to the side we're gonna get right to the next one so we're doing this comparison we're going to try to keep you know of course you can't really can't really wrap the ribs with anything if you're not wrapping them so the only one that will not have any of our traditional rib wrap with it would be the one that's being left unwrapped that one there I've always wanted to try to take a rack and just run it completely through without wrapping it see how it turns out see what the taste is like we're running our RT 700 today with some BNB competition pellets we're going to be cooking these pretty hot and fast right now it's running about 275. again I'm just cleaning up anything it's hanging off it's just going to burn up competition we're typically St Louis spares but I like eating baby bags at home they're nice and meaty see this one's got some stuff down the side here we just want to clean up beautiful see how this is kind of real fatty and I'm just going to take that off right there behind that that bone just get rid of that you can surely cut that up and use it and sausage or whatever uh we're tossing it today trim this up too okay so we're gonna start we are going to use a binder for these just a little bit of mustard try to keep one hand clean you don't need you know a whole lot just enough to help hold your seasonings on a little bit it's not going to change the flavor of the meat first thing we're going to go with is just some AP by killer Hogs next one we're going to hit it with this is a steak princess and the last one we're using today is just some butcher barbecue honey rub I'm just going to give this a light light coat of this foreign [Music] sweat for about 15 minutes and we're gonna get these guys on Direct Tech like I said we have our rec Tech running at 275 with b b competition blend we're gonna go ahead and set these in give them a little squeeze how you put them in there is how they're going to cook I'm better it's going to probably be two hours before we're gonna have to wrap these but we'll check the color and we'll uh if it dries out we'll give it a little bit of Spritz probably with some apple juice okay so we were one hour into these ribs now you can see our rub's starting to set they're a little dry we're just going to hit them with just a little bit of apple juice [Music] looking good so far getting a real nice color to them we're going to come back in about another hour and check these again we're still running at 275 got those b b competition blend pellets working for us today in about an hour okay everybody we're just about two hours in on these ribs you can see we're starting to we're starting to get some drawback on the bones we're getting a real pretty color [Music] we're gonna go ahead and just set these with a little bit more spray probably give them I really like the color of them right now but we're probably going to give them about another 15 to 20 minutes and we're going to go ahead and wrap these guys up I think we're going to leave this rack just keep running unwrap and we'll we'll wrap these two one will be in foil one will be in butcher paper okay so we have our our butcher paper down and some foil we're going to go ahead and get ready to wrap these guys first thing we're going to do is just put down a little bit of uh light brown sugar do the same over here we're gonna hit it with a little parquet squeeze butter and then we have some uh bird bath mango let's give it a little drizzle across there now we're gonna go ahead and grab our ribs off the smoker yeah okay so there are rub set up so we're gonna go ahead we're gonna wrap these two uh this guy here we're gonna go ahead and put the foils head on over here to the island we're gonna wrap this guy in foil pick off some of these you can see we're getting some good drawback I'm just going to push these down just a little bit expose some of those bones my foil's a little short we're just going to be the best account of these guys I'll take another one over the top just gotta wrap these guys up holding the ends I'm gonna set that to the side let's see the drawback here on these bones looking good I mean they're tender already foreign [Applause] anxious to try these wrapped in the butcher paper I've never done this before [Applause] I'm just going to tuck this guy in just like that so we've got sitting just like it was on the smoker to start all right go ahead and put this one on okay so there's the foil there's the uh butcher paper we're gonna go ahead and take a look at these guys Yeah man they got beautiful color on them the juice running out we're gonna keep spritzing this just to make sure that uh it doesn't dry out too much so maintain that real nice color we're just going to let it keep on cooking unwrap these we're gonna check in about probably 45 minutes to see where they're at they were awful tender when I wrapped them so they may be getting close we're about three hours in I believe two hours okay we're about two hours in we'll check these guys in about 45 minutes okay everybody we're right at three hours cold on these ribs uh we're gonna go ahead and we're gonna pull off the two that are wrapped and glaze them and we're gonna move the unwrapped uh rack down closer this is a little bit hotter end down here on this Rec deck we're gonna go ahead and pull these off get them glazed get them back on and we'll try to keep these in order so you we know which ones are which for the test okay so we're gonna go ahead and unwrap the the butcher paper rack first see what we got here the color on that absolutely gorgeous you got some great drawback on those bones and these things are just it's like a wet noodle we're going to start on the back side and just got some of our sauce that we use here and we're just gonna I thinned it out a little bit I'm not a real big thick sauce guy so we're just gonna [Music] kinda drizzle dude a little bit along the edges got a lot of liquid in there too oh yeah yeah the paper you can see there it actually held that liquid quite well I'm kind of impressed with that again this is the first time that I've wrapped in butcher paper uh my bark held up very well none of it washed away so I mean I mean these look great we're gonna go ahead we're gonna get these back on so we can set this sauce and we're going to go ahead and unwrap the foil pack to see how those ones look so we're going to set this one again this is the one that was in butcher paper we're gonna try to keep this thing together set that guy right there well we may come back again and hit it with another layer of sauce [Music] again you all can see this rack uh great color bark held up nice and and I can tell you and you can probably see it this rack is definitely a lot more tender uh it's probably the foil you know didn't leave any of the steam out it kept it in uh great looking rack though just gonna go ahead and hit this guy with some of our saw but she you guys could smell this sauce when we're putting it on it smells so so good yeah it does so now we're going to go over we're going to put this back on we're gonna I'll bring my saucepan over with me and we'll go ahead and sauce the ribs that weren't wrapped [Music] [Music] so we're gonna go ahead and put these were the ones that were boiled we're gonna put those down in the center here's the ones that we're unran you got to give these guys just a quick flip and you can tell not having that foil or that butcher paper there's not the bones aren't drawn back as much uh they're probably I tempt them I know they're running around 200 202 they're probably not quite as tender yet as uh the ones that were wrapped which is I'd expect that we're going to pull these guys back over then we're going to hit the top so we're gonna let that glaze sit you can already tell the first one we did the glaze is already set and real nice so we're going to close this up for about 15 minutes we're gonna come back and check may hit him with another layer of uh of our sauce okay so this is this first rack is butcher paper so we're gonna go ahead and flip this guy over I'm just gonna make a couple cuts here for Bill and I to give this guy a try as you've seen from when we first flipped this it was bright red I mean we had great color on this keeps falling over so you can see the color on this is gorgeous they got a decent smoke on it again we are cooking these hot and fast we cooked these at 275 for about the total was about what three and a half hours yeah so we're gonna go ahead and give this one a try color looks great I could tell by the way they cut it was pretty tender let's take a bite and see what we got here let's do it good [Music] real good got a real nice bark on it that rub set up real nice ham [Music] oh which one was that this one was butcher paper well and we were real impressed with this because a lot of it didn't leak out of the butcher paper it stayed in it held it you know we still had a lot of liquid left over when we unwrapped this guy so real good rib definitely would do that again this one was wrapped in foil again you can see great color not too dark rubs set up real nice along with our barbecue sauce we put on there again we're just gonna flip this guy over real quick we're just gonna make a couple cuts here get Bill and I a couple bones to eat [Music] so you can see I'm thinking hopefully it's not too hot for you let's take a look at this guy too looks good yeah yeah again good smokering I mean it's tender I could tell Again by how we cut it let's see what this one tastes like foreign to me I thought it was a little bit juicier than a little bit Yeah than than what was in the butcher paper uh not much but not a lot but it's just as tender good bite through you know and not falling right off the bone really good again we took these ribs up to about 208 so that's usually a temp I'm I'm looking for uh because I don't like them where they're completely falling off the bone so this next one and last one which I'm really anxious to try because I never did a whole rack of ribs unwracked start to finish uh so we're gonna give this I'm suspecting it's probably going to have more of a smoke ring uh but I don't know if it's going to be a standard or as moist but we'll give it a try again pretty color though I mean you can tell these were wrapped and none of the color washed away so we're just going to go ahead and make a cut here paint a little bit of bone there that was not how tough they are falling apart oh they're juicy hear that let me go on this side get a bone there I'm hopeful those look good too yeah they definitely this rack for whatever reason seems to be a little bit more meatier maybe than the other two but give this one a try now look at it again good smoke ring they held that they held the seasonings on real good more of a bite more of a bite but I'll tell you I mean it's juicy it's juicy uh a little bit more bite uh and being unwrapped I think I'm taking Pace in a lot more of the seasonings you get a little bit more of a of a bite uh with the ones that weren't wrapped at all really good flavor though uh tasty rib I wouldn't throw any one of them off The Cutting Board yeah it's good [Music] this is my pile bones that's built pile bones I think we'll probably be able to go in the house and finish these off the last of these three racks make sure you check out some of our other rib videos we have a few of them out there now St Louis baby back ribs give them check out the video below bill will post it there for you make sure you keep hitting that like And subscribe button do it get shut up get you some good I don't think if you're right these ones I think it's a toss-up really [Music]

Channel: Big Daddys BBQ Pit

Views: 467,800

Keywords: smoked ribs, bbq ribs, baby back ribs, how to smoke ribs, pork ribs, how to cook ribs, barbecue ribs, rib wrap test, foil vs butcher paper, foil vs paper, paper vs foil, butcher paper vs foil, barbeque ribs, smoking ribs, no wrap ribs, wrap test, ribs wrapped in foil, babyback ribs, wrapped ribs, wrapping ribs, baby back ribs recipe, baby back ribs smoked in foil, should i wrap ribs

Id: rdlbwGgBwz0

Length: 19min 34sec (1174 seconds)

Published: Thu Dec 08 2022