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!

[@JesusNavarro-l6w]

I am Mexican? I live in Houston, Texas. My black wife prepares BBQ and different BBQ foods. My wife is a BBQ specialist. I am proud of my wife.

[@HeathRilesBBQ]

That's great!

[@tyson9419]

I don’t know, are you Mexican?

[@stephenjamborino7493]

You can be Mexican if you want to bro

[@dangriego]

Sounds like you like turtles

[@TheDudeAbides-247]

@@stephenjamborino7493 You can dance if you want to

[@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

[@TimeVamp_1]

OK, hands-down the best edited, most informative and well delivered video on ribs I have found to-date. As a brand new pellet grill owner this is exactly what I was looking for. This is how you earn an instant sub.

[@HeathRilesBBQ]

Appreciate that! Really glad you enjoyed the video and thanks for subscribing.

[@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.

[@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!

[@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

[@MainahTony]

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

[@Xmurrder]

@@chadgoldstein3306 I agree with you my guy ! The unwrapped look so good.

[@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!

[@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.

[@tyson9419]

lol Ed, ya gotta wrap it before ya tap it!

[@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!

[@abaddon0932]

What i like about this channel is knowing that everyone has different approaches and learning from everyone

[@HeathRilesBBQ]

That's it! No one way to do something. I showcase so many different cooking methods. If you have your way of doing something, that's great. Take what I do and make it your own, if you want.

[@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.

[@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!

[@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!

[@jamess.2491]

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

[@HeathRilesBBQ]

Appreciate it!

[@tonyp4914]

Straight from da Souf!!!!!!! 🫱🏿‍🫲🏾

[@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.

[@nonyabusiness1522]

Thank you for this video! I love, love, love that you only dry rubbed these!!

[@HeathRilesBBQ]

Glad you enjoyed the video!

[@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.

[@TheHyde8875]

They're too soggy to me. That good bark on the no wrap and still juicy Can't beat it

[@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.

[@Oingoboingo528]

Dude, do a video.

[@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.

[@eastcoastlife3547]

How long do you let them go for? And what temp do you take them off at? I understand depends on grill .. thanks

[@DZADangerous]

I didn't even know Royal Oak had charcoal pellets, I'm definitely going to get some

[@ponderosaoutdoors]

Great looking ribs all the way around! I’ve been foil in my ribs for years and it is still my preferred method. I pull them out with about 45 minutes left, give them a slight brush of barbecue sauce mixed with their own juices together. After that, sprinkle more dry rub on them!

[@HeathRilesBBQ]

Appreciate it! Yeah, I'm usually a foil man myself. Use it at home and in comps.

[@barryavent2694]

They all look delicious!

[@HeathRilesBBQ]

Thanks!

[@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!

[@robvalero4453]

Teach em Heath, teach em

[@HeathRilesBBQ]

Appreciate it, brother!

[@CoolFLDad]

Love these videos. Thanks Heath!

[@HeathRilesBBQ]

Thanks for watching!

[@geraldm7435]

The BBQ sweet rub is amazing!!!

[@HeathRilesBBQ]

Thank you!

[@geraldm7435]

@@HeathRilesBBQ you're welcome 👍

[@russw7266]

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

[@HeathRilesBBQ]

Thanks for watching!

[@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.

[@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.

[@GhettoDVD.]

My favorite 🤩

[@W.Vanderbilt]

Great video from BBQ's top guy!

[@HeathRilesBBQ]

Appreciate that!

[@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!

[@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!

[@Jim-ej8hz]

Butcher paper hands down the best . Thanks for video .

[@HeathRilesBBQ]

Glad you enjoyed the video!

[@TomN..]

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

[@HeathRilesBBQ]

Awesome! Congrats.

[@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!

[@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!

[@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!

[@Xmurrder]

dadgum that unwrapped one look good as hell

[@HeathRilesBBQ]

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

[@jordanalexander7705]

Smoking ribs in the Rolex is fire 🤙🏽

[@HeathRilesBBQ]

🤝

[@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

[@madeirafonseca6383]

This is my kind of science project. Thank you for the comparison. I've been avoiding foil because I was afraid it might impart a metallic taste, but I'm gonna have to dive in now.

[@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!

[@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.

[@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.

[@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.

[@guyh3403]

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

[@HeathRilesBBQ]

Thanks for watching!

[@tonyp4914]

Just subscribed! 💪🏾 Thanks bro, looking forward to learning

[@HeathRilesBBQ]

Thanks for subscribing! Hope you enjoy all of our cooking content.

[@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

[@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.

[@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!

[@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!

[@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

[@koky7288]

My mouth is watering. Thank you.

[@HeathRilesBBQ]

My pleasure 😊

[@doncegas9687]

Great to know, Thanks Heath.

[@HeathRilesBBQ]

Thanks for watching!

[@Geeksmithing]

What did you spritz them with?

[@HeathRilesBBQ]

Just water. Can do apple cider vinegar, apple juice, or any kind of juice. Personal preference.

[@Geeksmithing]

@@HeathRilesBBQ gotcha. Thanks man!

[@HeathRilesBBQ]

@@Geeksmithing Any time!

[@Geeksmithing]

@@HeathRilesBBQ Mountain Dew it is!

[@HeathRilesBBQ]

@@Geeksmithing Hey, give it a shot!

[@2AChef-n-BBQ]

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

[@HeathRilesBBQ]

Thanks!

[@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.

[@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.

[@FoxtrotBBQ]

Great stuff, Heath!

[@HeathRilesBBQ]

Thanks!

[@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.

[@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.

[@CapE402]

🔥 demonstration my guy 👌

[@HeathRilesBBQ]

Thanks!

[@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!

[@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.

[@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.

[@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

[@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.

[@jeteye97]

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

[@HeathRilesBBQ]

Thanks for watching!

[@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!

[@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.

[@MeatWagonBBQ]

i'm a huge butcher paper believer! the not steamed-like texture is insane.

[@HeathRilesBBQ]

Retains a lot more moisture, in my opinion, but each method makes great ribs.

[@Poultryphile]

@@HeathRilesBBQ Yeah I don't think any of the methods are right or wrong, just what style you're looking to enjoy today.

[@HeathRilesBBQ]

@@Poultryphile Absolutely!

[@mondavou9408]

Personal preference here but I don't like the steamed texture. I like non wrapped ribs.

[@MichaelRei99]

@@mondavou9408low and slow. Not 275!

[@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.

[@lx2nv]

Funny, I love a no wrap, or foil boat for the bark. But taking foil to just short of fall of the bone...I say pull off the bone...is awesome. Especially spritzing with whiskey 🤣🤣

[@HeathRilesBBQ]

Sounds great!

[@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!

[@greyworm7944]

4 degrees is a big difference in pork ribs .

[@mikel2283]

agreed... poor paper piggy wasnt ready.

[@HeathRilesBBQ]

Agree but have to go off tenderness and feel as well. Can't go strictly off temp 100% of the time.

[@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.

[@philipadams3325]

I have always done no wrap, but I also baste with drippings and cider every 45 minutes or so. I put a drip pan under the grate and use a turkey baster to suck up the cider I put in the pan at the start and the drippings from the meat. I prefer it to wrapping I have tried. My personal preference.

[@HeathRilesBBQ]

Yeah, it's all about personal preference. So many ways to make great BBQ.

[@joelhebert2246]

Great video!!

[@HeathRilesBBQ]

Appreciate it!

[@Think_about_it777]

Definitely the wrap for me 😋

[@HeathRilesBBQ]

Same!

[@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.

[@1320pass]

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

[@HeathRilesBBQ]

Thank you!

[@fredjohnson8592]

Thanks this was great!

[@HeathRilesBBQ]

Thanks!

[@JonBooks]

Great Job Thank you for sharing!

[@HeathRilesBBQ]

Thanks for watching!

[@robertorosselini]

Nice video, Cheers from Austria ! 😊

[@HeathRilesBBQ]

Thanks! 😃

[@dcharles1973]

I'm using a Masterbuilt 560 gravity Heath and I'm going to go for the Lower 225°f smoke initially. What temp do you think I should pull them to wrap as I realise they'll be on a bit longer due to the slightly lower temp.

[@HeathRilesBBQ]

Yeah, it'll take longer with a lower temp. I'd still suggest wrapping around 160-165º.

[@dcharles1973]

They came out tremendous @HeathRilesBBQ 1 rack of Hoisin done 3, 2, 1 and the other an apple bbq sauce which was started in the foil.

[@HeathRilesBBQ]

@@dcharles1973 Awesome!

[@mossy723]

Would you adjust temps or time for baby back ribs that are a touch thicker or is the difference negligible? I’ve just never had good luck with St Louis cut.

[@HeathRilesBBQ]

Each rib is completely different. One might take longer than the other. Thickness, weight, etc. will make a difference with cook times and temps.

[@mossy723]

@@HeathRilesBBQ ok, I’m going to try this with baby backs and foil and see how it goes, thanks 🙏🏻

[@HeathRilesBBQ]

@@mossy723 I'm sure it'll go great! Enjoy.

[@J-SquadFishFam]

Good video bro !!

[@HeathRilesBBQ]

Thanks!

[@moxacillan]

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

[@HeathRilesBBQ]

Appreciate it! Thanks for watching.

[@michaelgallo910]

What temp did you have your smoker set to?

[@HeathRilesBBQ]

275

[@my2cents930]

Heavy duty foil and sauce for the long run after wrapping. BBQ sauce with a little beer to thin it is great.

[@tavtavi3596]

I’m new to grilling . What’s something good to spritz the ribs with ? Is that just plain water ?

[@HeathRilesBBQ]

I'm just using water here. Can use that, apple cider vinegar, apple juice, or whatever juice you prefer.

[@gabrielbennett5162]

I use either cider vinegar or a 50/50 mix of cider vinegar and apple juice, myself.

[@golfdynamics2532]

Super informative, great video!

[@HeathRilesBBQ]

Thanks!

[@mikepoint4717]

Great video , I’d like to see an offset smoker vs Pellet . What do the viewers use ? I use an offset smoker . Myself I enjoy watching the fire , cutting the wood and putting in the extra work. I see the easy use of the pellet , but I can’t bring myself to getting one . I’m old school I guess . Cheers

[@HeathRilesBBQ]

Nothing wrong being a little old school and cooking on an offset! Love to cook on mine as well. Sometimes, it's just easy to go out and turn the Traeger on. It's convenient. I definitely want to do a comparison test on an offset next.

[@mikepoint4717]

@@HeathRilesBBQ That would be a great upload , my friend has a pellet smoker, he went to that after his smoker packed it in . He’s not too happy with it , he mentioned the pellets give off a different taste as opposed to a naturally dried wood 🤷🏼‍♂️. Keep up the great work. Cheers 🇨🇦🇨🇦

[@HeathRilesBBQ]

@@mikepoint4717 Will do! Cheers.

[@ManningBBQ]

Looks good!

[@HeathRilesBBQ]

Thanks!

[@mrmoe967]

Very informative! You know your stuff sir!

[@HeathRilesBBQ]

I appreciate it! Glad you enjoyed the video.

[@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!

[@user-ft6on1gi7n]

This is how advances in science were achieved 🤤

[@HeathRilesBBQ]

Nothing like some rib science!

[@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.

[@markpearce911]

Like how u roll - great Vid!

[@HeathRilesBBQ]

Appreciate it!