No Wrap vs. Butcher Paper vs. Foil: Cooking St. Louis Style Ribs 3 Ways! | Heath Riles BBQ

[@HeathRilesBBQ]

Foil vs. Butcher Paper vs. No Wrap-which method do you prefer?

[@tranceformer110]

I’ve done all 3 at some point in my bbq life. I’ve settled on butcher paper.

[@cdelaney402]

Does the unwrapped have a stronger smoke flavor?

[@HeathRilesBBQ]

@@cdelaney402 Definitely more of a bark and stronger smoke flavor, to me

[@TheBgoose]

I have tried all 3 and I prefer the foil wrapped. It's all about personal preference though. I'd eat and love any of them ribs though!!

[@asparker3351]

I feel like a large sample size is needed for statistical relevance. Let me know what time I need to be at your place!

[@rthinds]

I'm still admiring the application of the dry rub like a boss! This is EXACTLY the video I've been seeking. I expected the non-wrapped to have a tougher bark at that temp. Thanks very much for spending the time doing this! Very helpful to us beginners!

[@HeathRilesBBQ]

Glad this video was helpful! Thanks for watching.

[@TandemTuba]

What I love about BBQ technique videos like this is, at the end of day, they're all good.

[@HeathRilesBBQ]

Exactly!

[@chadgoldstein3306]

I'll take the unwrapped 10 outta 10 times

[@chadgoldstein3306]

They do all look good though

[@IWasAbductedByAliens.]

no they're not, smocking ribs is the worst way to eat ribs

[@MainahTony]

i agree. ill do 10 rib smokes...all different LOL unwrapped or foil or butcher sauce no sauce ALL GOOD!

[@ronjacob5911]

Heath and Malcolm are in the BBQ Hall of Fame. Love watching and learning from both of them.

[@HeathRilesBBQ]

I appreciate that! Thanks for all your support.

[@jet3099]

Jeremy Yoder is awesome too! Mad Scientist BBQ

[@HeathRilesBBQ]

@@jet3099 Absolutely

[@russw7266]

Straight and to the point. Exactly what I was looking for in this vid. Thanks Heath!

[@HeathRilesBBQ]

Thanks for watching!

[@offrodnolefmr7445]

I appreciate you taking the time to actually test the ribs. It turned exactly like I thought. Like you, I thought the unwrapped rib would have been better either pulled earlier or cook temp at 225. But you made ‘em equal for the test and I really appreciate it. Great video.

[@HeathRilesBBQ]

Appreciate it! Yep, would've done the no wrap differently, but they still turned out really good. Thanks for watching!

[@edwardpate6128]

I'm a no wrap kind of guy myself, but they all look good!

[@HeathRilesBBQ]

Thanks! Nothing wrong with a no wrap. All 3 methods make great BBQ.

[@arthur_za]

So you like it raw, you naughty edward, you.

[@adarby81]

I prefer a dry rub and smoking my ribs at a lower temp for about four hours. Then I turn up the temp on my grill to 225 wrap tight in foil and let them come up to temperature. After which, I place in my cooler for about an hour to let the meat and the juices rest. I found that works great for me. Thanks for the Tips Heath. They are greatly appreciated.

[@HeathRilesBBQ]

Thanks for watching!

[@davids578]

These all look great. My magic bullet is a no wrap St. Louis rib on the Traeger at 250, spritzing every 30 minutes with a 50/50 cider vinegar and apple juice after the bark sets. The lower temp and the spritzing helps with the texture. I also use the Royal Oak charcoal pellets, they give great traditional flavor and the temperature is so consistent with them. Thanks for posting this Heath!

[@HeathRilesBBQ]

Sounds like a good process! Thanks for watching.

[@finding.reality.]

Noob griller (pellet smoker/grill) here. I have done a little bit of grilling over the last several weeks (ribs 3 times, pork chops, chicken breast, & salmon). Your videos (specifically direct comparison ones like this) are answering so many questions I have had. Thanks Heath. You are a gentleman and a scholar.

[@HeathRilesBBQ]

Really glad they've been a big help!

[@NinjiaJoeLife]

After a tedious long-working days, being able to sit and enjoy some barbecue ribs with some drinks make my day.

[@HeathRilesBBQ]

Nothing like it!

[@budcunningham6732]

I smoke ribs using the 3-2-1 method. When I wrap them in foil for 2 hours, I mix barbecue sauce , dry rub , honey and brown sugar and brush it on . I'm not saying it's the best , but it is pretty good. I have learned a lot from videos like this and I'm always open to new ideas.

[@HeathRilesBBQ]

All about trying new techniques and learning! So many great ways to cook good ribs.

[@SuperRazorback20]

Me too man, spot on

[@SuperRazorback20]

I just want to add if they are babyback I do 2-1-1

[@budcunningham6732]

@@HeathRilesBBQ I have been smoking for several years, and it's nice seeing different methods and flavors. I have tried new ideas from videos, and they all have turned out very nice.

[@HeathRilesBBQ]

@@budcunningham6732 That's great!

[@billspann8958]

I appreciate this video. Informative, not lengthy and simple methods. As recipes and methods have gotten more complex my interest has waned. We need to talk about some rub formulas next.....Thanks HeathRilesBBQ!

[@HeathRilesBBQ]

Thanks for watching, Bill! Glad you enjoyed the video.

[@jamess.2491]

Soon as I heard this guys voice I knew the food was going to be good

[@HeathRilesBBQ]

Appreciate it!

[@alpine80s]

This is exactly my experience with ribs. Cooked 3 racks just yesterday. Foil results are the most juicy/tender, butcher paper is a pretty good result as well but less mousture, but the longer ribs are unwrapped on a grill the drier/more texture they will get. Foil "convects" & holds the heat more resulting in more moisture retained in my experience. Since you are wrapping though you get less smoke exposure time however, to offset that I drop the temp to start during the unwrapped phase. On my Traeger Ironwood 885 anything 225° & below you have a "SuperSmoke" option. With a lower temp to start the ribs may take a bit longer but this way you can blast them with smoke unwrapped & don't really lose smoke or bark even if you wrap. After a point ribs have their bark & you just aren't getting much more smoke after a certain point. Depending on what cut of meat you are smoking & amount of fat to render you may choose to alternate between butcher paper & foil. I tend to go with butcher paper for brisket because I'm trying to achieve/maintain a thicker bark & the cut of meat is much thicker so there is inherently more ability to retain the fat/moisture to begin with.

[@HeathRilesBBQ]

Yeah, you typically see butcher paper with brisket and foil with ribs. It's totally a personal preference and what you're shooting for. I've done all 3 methods on several cuts of meat. If you want tender and moist, foil seems to be the way to go. Some people want more of a bark, so it's better to go no wrap or butcher paper to achieve that.

[@huckinator]

I always do foil. I love that tender rib bite!

[@HeathRilesBBQ]

I'm a foil person myself.

[@PT-hr2fw]

Foil is highly toxic when heated, shouldn't be a major concern if you're only doing these barbecues once in awhile.

[@RDJ1SS]

​@@PT-hr2fwwell hopefully you don't slow cook your ribs at 400f+ degrees.

@@PT-hr2fw turn it down to 200 or less.

[@Bob-lt5hf]

I cook my ribe with a mustard binder, same rubs you use, and apple juice spray. My smoker temp is 225 Deg for 4 hours no wrap. I have never had any complaints. I do agree with you for the no wrap ribs a lower temp is best. Awesome presentation.

[@HeathRilesBBQ]

Appreciate it!

[@sj-xb4yz]

with all the things going on in the world and in the US.... we are still living like kings. love the experiment and science check!

[@HeathRilesBBQ]

Appreciate it!

[@trcass1]

great segment. great comparison of ways of cooking ribs. I'm a dry rub kind of guy so this was really good. thanks for sharing.

[@HeathRilesBBQ]

Thanks for watching!

[@williamjohns4436]

Just did a rack using a vortex on a weber kettle. Cut into individual bones and seasoned half with your beef and cherry rubs, and the other half with garlic Jalapeno. Cooked 50 minutes flipping every 15. Sauced with HR vinegar sauce 3 minutes, flipped and sauced other side for 2 minutes. They were great.

[@HeathRilesBBQ]

Sounds good! We have a similar video that'll be coming out soon.

[@williamjohns4436]

Can not wait to see your version. I have learned so much from your videos and your seasonings are the best by far.

[@peterwilliams2824]

Thank you for this test as I cook on a Weber charcoal and I’ll be using the snake fire on my ribs, then use foil

[@HeathRilesBBQ]

Awesome! Check out this video if you need any help - kzbin.info/www/bejne/qoe5e4aYgseLoKs

[@basshead8555]

Good experiment. All these techniques and methods have crossed my mind but have never attempted to go outside of what I know works. Meat is expensive and there are mouths that expect great BBQ from me every time. Foil for me all day.

[@HeathRilesBBQ]

Totally understand! Don't want to get away from what works and it not turn out how you like.

[@CoachFats]

I’m a foil wrapper. That flavor smokes and sets into itself. And THE JUICINESS 😋 but you have to open it before you pull it off to let that crunch hit.

[@HeathRilesBBQ]

I wrap in foil too

[@matrix2030x]

once u get enough smoke then rap in foil and let cook and still marinate in its own juices 🔥🔥🔥

[@PT-hr2fw]

Foil is highly toxic when heated

[@BLACKMONGOOSE13]

@@PT-hr2fwThis ain’t a health channel bubba.

[@OneNationUnderGod.]

​@@PT-hr2fw not at these low temps of 275° also the internal temps where the meat was actually in contact was even cooler.

[@barryavent2694]

They all look delicious!

[@HeathRilesBBQ]

Thanks!

[@lawrencejohnson3259]

Great video and technique. I've never wrapped, but I am gonna try it before the snow start falling up here in Michigan. Thanks for sharing, take care!

[@HeathRilesBBQ]

Thanks for watching! Hope you like the wrap method.

[@geraldm7435]

The BBQ sweet rub is amazing!!!

[@HeathRilesBBQ]

Thank you!

[@geraldm7435]

@@HeathRilesBBQ you're welcome 👍

[@DextarRogue]

I feel like you should re-do the unwrapped ribs version at the lower temp and give us your thoughts or cook them all at 225-250 and see. No wrap is easier but when you overcook them it won't taste the same.

[@HeathRilesBBQ]

Absolutely! Definitely want to do a video on a no wrap rib at that temp.

[@tyleryork6071]

I've noticed the pellet grills cook it all rather dry. Since using charcoal, which doesn't require the fan to run constantly, the no wrap isn't as dry/stringy. I like it because I'm lazy but also means i don't open the lid as much, extending cook time. Otherwise i enjoy the butcher wrap specifically because it still lets some smoke it and gives a good color and bark. Still retains moisture. Foil retains most moisture but doesn't let in smoke and isn't as colored. I think paper provides the best of all worlds. Especially for brisket.

[@HeathRilesBBQ]

All 3 produce totally different results but make great ribs. Totally a personal preference on what you're looking for in a rib.

[@robvalero4453]

Teach em Heath, teach em

[@HeathRilesBBQ]

Appreciate it, brother!

[@richardpando8713]

Great show. I just bought a Traeger Ironwood 650 and I'm watching lots of videos like yours so I can get good at cooking. I like your videos

[@HeathRilesBBQ]

Thanks! Glad the videos have been helpful and you've enjoyed them. A new Traeger is exciting!

[@CoolFLDad]

Love these videos. Thanks Heath!

[@HeathRilesBBQ]

Thanks for watching!

[@charlesmiller6281]

I'm with you, no wrap at a lower temp and with sauce can be good. But my fave is to smoke em on foil 2-3 hrs @225, with sauce at about 2hrs, then fold the foil and another hour, then turn the Traeger off and let em rest in there another hour. That extra hour slow rest really keeps the juice in the meat. Delicious!

[@HeathRilesBBQ]

Sounds like a good process!

[@charlesmiller6281]

@@HeathRilesBBQ Forgot to mention, very important, Traeger smoke intensity is greatest in the beginning when it is still coming up to temp. So I put mine in first and then turn it on. Never bring it up to temp first, you miss out on all the smoke!

[@jackhammer372000]

Awesome video. Straight to the point. No long drawn out garble!!! Clean simple sponsorship support or Royal Oak. Subscribing to your channel.

[@HeathRilesBBQ]

Thanks! Glad you enjoyed the video and thanks for subscribing.

[@doncegas9687]

Great to know, Thanks Heath.

[@HeathRilesBBQ]

Thanks for watching!

[@patmancrowley8509]

I've done the foil wrap several times. I've also added apple cider to the wrap and that just takes it over the top! Even the cartilage is tender enough to chew easily.

[@HeathRilesBBQ]

Foil wrap definitely gets it the most tender

[@blackula02]

I’ve done all 3 in my life of cooking. To me nothing beats the Butcher Paper!

[@HeathRilesBBQ]

Nothing wrong with that!

[@AP-uw3em]

all the butcher papers leak plastic now :(

[@HeathRilesBBQ]

@@AP-uw3em Go no wrap if you prefer

[@richarddragonetti2308]

I didn't know about butcher paper until I watched a video with brisket. I used to do ribs naked. (Not me, the ribs) but now I use foil on 250 the first few hours then I open the foil to vent and add apple wood and let the smoke seep in onto the ribs. Very tender and juicy with a smokey flavor

[@HeathRilesBBQ]

I'm glad you clarified on what was naked. 🤣 Gave me a good laugh. There's so many methods to make great ribs. All personal preference.

[@LJ-gn2un]

Excellent video, thank you for posting it! I've try it all three methods too and I think all three are great, depending on what you're trying to achieve for your final outcome. Sometimes I like 'em unwrapped, smoked very low and slow in my Yoder (200 - 250) to create a dryer, smokier, denser bark. Other times wrapped in paper or foil so I end up with a wetter, stickier sauce and a quicker cooking time. Obviously once wrapped, they are not going to be in contact with the smoke as long as unwrapped, so they will not have quite the smokiness. I especially find this true using my pellet smoker versus my stick burner. Great job!

[@HeathRilesBBQ]

Absolutely! It's totally a personal preference and what you're going for. Thanks for watching!

[@barr2644]

First time checkin out your videos and I'll say I love that you're understated in your approach. So many "BBQ" guys seem to want to be way over the top on their delivery and that turns me off. Thanks for you content and you're the first BBQ guy I'll subscribe to.

[@HeathRilesBBQ]

Appreciate you subscribing! Very glad you enjoyed the video. Hopefully you'll enjoy what's to come.

[@TomN..]

I just won 1st and third with your peach rub.

[@HeathRilesBBQ]

Awesome! Congrats.

[@1320pass]

Wouldn't hate any of that beautiful barbecue, boss. Good show man.

[@HeathRilesBBQ]

Thank you!

[@yopasjim]

Hey, you use the same rub I use! Sweet BBQ Rub by that Heath Riles guy who has won a boat load of awards!

[@HeathRilesBBQ]

It was my first rub, so it holds a special place in my heart!

[@yopasjim]

@@HeathRilesBBQ Heath, I fired up my smoker this weekend and did 6 racks of ribs! I used your Sweet Rub ... and they came out great! By the way ... I wrap them in butcher's paper! :)

[@HeathRilesBBQ]

@@yopasjim Awesome! Glad they turned out great.

[@2AChef-n-BBQ]

They all look really good. Foil is always my goto but those all look tasty

[@HeathRilesBBQ]

Thanks!

[@robertjason6885]

Ya wrapped them like a pro!! Heath, I think you have a BBQ future!!😉Love this vid.

[@HeathRilesBBQ]

Appreciate it, brother! Thanks for watching.

[@libsrcrazy9634]

Great video. I love the way you speak and your accent. Wish I lived wherever you are. New England sux

[@HeathRilesBBQ]

Appreciate it! People either hate the southern accent or love it. We're in North MS!

[@NONi-vx9dm]

Nice video bro I’m gonna have to take your word for it all I can taste is the water in my mouth right now

[@HeathRilesBBQ]

Appreciate it!

[@Hazel66781]

Excellent experiment! Thank you. I always wondered if there was much of a difference between foil and paper.

[@HeathRilesBBQ]

Thanks! Always wondered myself, so it was cool to check out.

[@lycaon7888]

Depends on what you are looking for. I cook a lot of brisket and ribs w/ seasoned mesquite wood on a homemade grill w/ attached side smoker, but this is what I learned and believe. FYI - Both the grill and smoker were made out of 1/4 inch pipe. If you want a slightly, heavier bark with a crunch, don't wrap. It's not gonna be like you bite into a tree but it will be a little more noticeable and very tasty. If you want a bark and still want a slight crunch, wrap it in butcher paper. The crunch will still be there but won't be as "hard" as unwrapped. The butcher paper allows the meat to breathe without sacrificing the bark and juice. When wrapping in foil paper, you may have the bark (if you got the bark before wrapping), but it will be softer. And it will be very juicy because you are steaming the meat. Again, it all depends on what type of bite you are looking for. I use all 3 methods but prefer the butcher paper.

[@HeathRilesBBQ]

@@lycaon7888 For sure. Each method creates a different bark, tenderness, etc.

[@vernonraines3002]

Hey, thanks for your sacrifice out in the heat and having to eat delicious ribs in front of everybody!! Great video and I will be going back to the butcher paper over the foil wrap

[@HeathRilesBBQ]

Thanks for watching!

[@loukhryst.7366]

You rock and thanks for this tutorial. I got hungry from just watching and ready to fire up my wood fire pellet grill.

[@HeathRilesBBQ]

Appreciate it!

[@FoxtrotBBQ]

Great stuff, Heath!

[@HeathRilesBBQ]

Thanks!

[@jeteye97]

Such a valuable comparison. Thanks for sharing your experience and knowledge.

[@HeathRilesBBQ]

Thanks for watching!

[@guyh3403]

Thank you so much sir! You're a trooper!

[@HeathRilesBBQ]

Thanks for watching!

[@Xmurrder]

dadgum that unwrapped one look good as hell

[@HeathRilesBBQ]

Had a great bark on it! All 3 were very good.

[@murgel2006]

The style comes down to what you prefer. I like my grilled rips with a little bit of structure, a slight crust and something the bite into and chew. But frankly, I like the idea of making three at the same time. Can't have enough rips.

[@HeathRilesBBQ]

Absolutely. All about what you like at the end of the day.

[@moxacillan]

Great video as usual, thanks for all the cooks my man

[@HeathRilesBBQ]

Appreciate it! Thanks for watching.

[@TheCANDICEMB]

Welp, just purchased the Sweet BBQ, Competition BBQ, Honey and the Garlic Jalapeno rubs, looks like I’m making ribs this weekend. I really need to stop watching KZbin late at night when I’m hungry 🫠

[@HeathRilesBBQ]

I truly appreciate your purchase! Hope you make some great ribs this weekend.

[@W.Vanderbilt]

Great video from BBQ's top guy!

[@HeathRilesBBQ]

Appreciate that!

[@galenburns69]

Great job Heath Great video been doing foil for long time

[@HeathRilesBBQ]

Thanks!

[@galenburns69]

Your welcome have a great Blessed week

[@HeathRilesBBQ]

@@galenburns69 You as well!

[@galenburns69]

@@HeathRilesBBQ TY

[@mrmoe967]

Very informative! You know your stuff sir!

[@HeathRilesBBQ]

I appreciate it! Glad you enjoyed the video.

[@Barrelsmoke]

Looks like foilwrapped is wettest, paper semi wet and unwrapped is like a dry rub. Pretty cool video, thanks

[@HeathRilesBBQ]

Pretty much. Thanks for watching!

[@BobleeBBQandOutdoors]

Gonna have to get some butcher paper and give it a try. Great video!

[@HeathRilesBBQ]

Thanks!

[@leepdog2899]

Nice comparison video I always cook mine unwrapped until 195 to 200 degrees and wrap in foil and rest in the oven on 170 for about an hour and almost money every time of course with that garlic jalapeno and comp rub thanks Heath

[@HeathRilesBBQ]

Great rub combo! Thanks for watching.

[@fredjohnson8592]

Thanks this was great!

[@HeathRilesBBQ]

Thanks!

[@candygarrett4337]

I prefer foil, but either way I am eat good!!! THANKS 1st time watching your content and definitely worth it! Glad I found your videos

[@HeathRilesBBQ]

Glad you enjoyed! Appreciate you watching.

[@CapE402]

🔥 demonstration my guy 👌

[@HeathRilesBBQ]

Thanks!

[@jesssimpson5959]

I typically wrap my ribs in foil these days but I’m old and I made them with no wrap for thirty years and never had any complaints and honestly can’t tell much difference but then again I never did a side by side comparison like this.

[@HeathRilesBBQ]

I had never done a side-by-side comparison myself, so it was really cool to see the whole cooking process, tasting each one, and comparing. All 3 methods make great ribs.

[@quinnmath4722]

Wrapped in Butcher paper, just seems more authentic way to smoke for me, (my opinion).. but all 3 work fine

[@HeathRilesBBQ]

For sure. Can make great ribs all 3 ways.

[@Chuckster23]

In my limited experience foil definitely retains the most moisture and has the best texture. Butcher paper, if you're conservative with your wrap, seems to get a better smoke ring.

[@HeathRilesBBQ]

I totally agree

[@about1559]

Love these videos. Very helpful. I'm a no wrap man because I like the contrast of a sharper bark; wrapped ribs are a little squishy for me. Also, think bolder dry rub components are more assertive when unwrapped. Curry powder, guajillo/ancho/cayenne combo, etc. A juicer outside neuters them some. But this is coming from someone who hates BBQ sauce lol. ... buyer beware Thanks for the vid!

[@HeathRilesBBQ]

Really glad you enjoyed the video! Thanks for watching.

[@raymondfisher5552]

For me it's 2 hours on the the smoke at 225 then wrap in foil for 2 1/2 more hours and they are perfect. Great video comparison.

[@HeathRilesBBQ]

Thanks!

[@jmkees1]

Interesting test. Thanks for doing it. I do wrap mine in foil.

[@HeathRilesBBQ]

Thanks for watching!

[@diedfrombored5295]

Foil because it keeps moisture from escaping and keeps it more tender not to mention the glaze/butter and other stuff you add stays nice and packed tight with foil during the wrap portion.

[@HeathRilesBBQ]

Totally agree!

[@golfdynamics2532]

Super informative, great video!

[@HeathRilesBBQ]

Thanks!

[@JimmyMakingitwork]

I can go for any of those right about now...in fact, I'm heading out to the Recteq. ;)

[@HeathRilesBBQ]

Nice!

[@aProudOG]

Glad he showed us the temps when he pulled each slab off the smoker. I usually aim for 200+ but have also enjoyed my no wrap ribs at 195 when texture/bend felt right. Thoughts?

[@HeathRilesBBQ]

It's great to go by temp but also want to go by feel, looks, and tenderness as well.

[@badboyvids1]

That garlic jalapeño rub is like no other. It is also great on fish fry and fries. I take a bottle with me all the time.

[@HeathRilesBBQ]

Good to know!

[@hanko5750]

Thanks .. just what I was wanting to know. Newbie with my Traeger Ironwood XL

[@HeathRilesBBQ]

Glad the video was helpful!

[@reginaldwilliams617]

You can tell this guy knows everything there is to know about bbq

[@HeathRilesBBQ]

Always learning but I try to pass on any of the knowledge I do have!

[@tyso71]

I love you videos Heath, u have made me alot better of a pit master. Keep up the great videos.

[@HeathRilesBBQ]

Love to hear it! Glad the videos have been a huge help. Thanks for watching!

[@tomek26f]

I am taking them all, you made me hungry :)

[@HeathRilesBBQ]

Appreciate it!

[@Think_about_it777]

Definitely the wrap for me 😋

[@HeathRilesBBQ]

Same!

[@mannskeet]

Great video. It would be awesome to see the same video (3 different styles) with the same bbq sauce next time.

[@HeathRilesBBQ]

I didn't use any sauce or anything in the wrap to keep it truly fair. Just a dry style rib to get the taste of all 3.

[@joelhebert2246]

Great video!!

[@HeathRilesBBQ]

Appreciate it!

[@michaelholliday6037]

I have definitely loved a wrapped rib rack in tinfoil way better than Non wrapped. Paper wrap would certainly be better than unwrapped.

[@HeathRilesBBQ]

I'm a foil person myself

[@tonyyoung5699]

Xmas of last year my family didn't want ham so I made some dry rub smoked baby back ribs using Heaths garlic jalapeño rub & his apple rub using some Applewood chunks. & they were phenomenal! I've also used his butter bath as well so I like all 3 lol

[@HeathRilesBBQ]

That's awesome! So glad everyone enjoyed.

[@koky7288]

My mouth is watering. Thank you.

[@HeathRilesBBQ]

My pleasure 😊

[@rodneyscott47]

My best results have always been with Foil. I have good results cooking different ways but foil produces exceptionally for me every single time. (even that time I left them on a little long)

[@HeathRilesBBQ]

Completely agree. Foil is typically my go-to as well.

[@robertorosselini]

Nice video, Cheers from Austria ! 😊

[@HeathRilesBBQ]

Thanks! 😃

[@manxology]

Wrap parchment paper and foil. Cook to moderate flexibility. Then unwrap... smoke then glaze.

[@HeathRilesBBQ]

I typically just go foil only. Everyone has their methods.

[@jumpmanmeech]

Foil wrapped some last night just cause I found a new rub to try 🤤

[@HeathRilesBBQ]

Nice!

[@BignorbScratches]

I tent mine with foil and they’re freaking amazing 🤩

[@HeathRilesBBQ]

I usually wrap with foil too

[@JonBooks]

Great Job Thank you for sharing!

[@HeathRilesBBQ]

Thanks for watching!

[@whattheforkpitmasterbbq1515]

Dang it Heath, you menu maker! Guess I'll be doing ribs this weekend.

[@HeathRilesBBQ]

Hope you do!

[@J-SquadFishFam]

Good video bro !!

[@HeathRilesBBQ]

Thanks!

[@campfire2490]

great video thanks for sharing!! very helpful for us beginners

[@HeathRilesBBQ]

Thanks for watching! Glad the video was helpful.

[@ericowens4597]

Love your videos and you got me thinking about switching from my stick burner to a pellet. I will also be buying at least two of your bundles!! Can you do a video on wrap/no wrap full packer brisket?? Maybe just two...no wrap and a butcher paper wrap. Thanks!!!

[@HeathRilesBBQ]

I might have to give it a try! So glad you enjoy my channel.

[@TonyFrickey-ur9jy]

To me it's like fishing. Everybody has their own way, I'm sure these all honestly are about the same. It's like playing checkers with chess pieces. It doesn't have to be complicated. It's just ribs and I have never ever had a bad one.

[@HeathRilesBBQ]

It's totally a personal preference. Some people want more of a bark, some like it more tender, etc.

[@DanGoodBBQ]

I like all three styles of ribs

[@HeathRilesBBQ]

All 3 makes great ribs!

[@smartt]

That darker outside is what you want. A slightly crunchy, candied bark is the key. Put it in a crock pot, if what you want is the other two. That's just my four nickels (adjusted for inflation.)

[@HeathRilesBBQ]

Personal preference for some. I know some people want a crunchy bark, others shoot for tenderness. Why it's cool to showcase the different methods and the results they produce.

[@BBQdude719]

Butcher paper was a thicker wrap so more insulation. Only 1 layer would have probably been the same as foil. They all look awesome! Love your vids

[@HeathRilesBBQ]

Thanks!