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!

[@NinjiaJoeLife]

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

[@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

[@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.

[@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.

[@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!

[@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!

[@russw7266]

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

[@HeathRilesBBQ]

Thanks for watching!

[@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.

[@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.

[@blackula02]

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

[@HeathRilesBBQ]

Nothing wrong with that!

[@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!

[@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!

[@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.

[@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

[@jamess.2491]

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

[@HeathRilesBBQ]

Appreciate it!

[@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.

[@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.

[@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.

[@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!

[@robvalero4453]

Teach em Heath, teach em

[@HeathRilesBBQ]

Appreciate it, brother!

[@geraldm7435]

The BBQ sweet rub is amazing!!!

[@HeathRilesBBQ]

Thank you!

[@geraldm7435]

@@HeathRilesBBQ you're welcome 👍

[@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!

[@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!

[@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!

[@2AChef-n-BBQ]

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

[@HeathRilesBBQ]

Thanks!

[@Doug-gp2qw]

I never cook with aluminum touching the food. I have a couple of stainless steel Dutch ovens with tight fitting lids. When its time to wrap them I just put them in the dutch oven, with butter, sugar, apple cider vinegar.

[@metalliccheese2967]

Thank you for the idea! I'm trying to consume less aluminum in my diet!

[@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.

[@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.

[@barryavent2694]

They all look delicious!

[@HeathRilesBBQ]

Thanks!

[@doncegas9687]

Great to know, Thanks Heath.

[@HeathRilesBBQ]

Thanks for watching!

[@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!

[@twindadpiper8590]

Love these videos. Thanks Heath!

[@HeathRilesBBQ]

Thanks for watching!

[@jackhammer372000]

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

[@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

[@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!

[@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.

[@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

[@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

[@guyh3403]

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

[@HeathRilesBBQ]

Thanks for watching!

[@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!

[@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!

[@brianlonczyna7646]

I’ve always used foil until recently, I used butcher paper a couple of times and I have to say I’m happier with the results over the foil.

[@jeteye97]

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

[@HeathRilesBBQ]

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.

[@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.

[@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!

[@dgapp76]

I pull membrane, rub with olive oil, then apply paprika, salt, pepper, garlic salt, cayenne pepper, crushed red pepper. Wrap the ribs and put in fridge overnight. Next day I get the offset up to 250. I like to use pecan with some apple wood to take the edge off the strong pecan smoke. I put the ribs on, unwrapped for 2 hours, then wrap in foil or butcher paper, add some mustard and apple cider vinegar then cook for an additional 1-2 hours. During this time I monitor internal temps. I then unwrap and let them go until the temp hits 200-203. Always turns out amazing.

[@HeathRilesBBQ]

Sounds like a good process!

[@W.Vanderbilt]

Great video from BBQ's top guy!

[@HeathRilesBBQ]

Appreciate that!

[@1320pass]

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

[@HeathRilesBBQ]

Thank you!

[@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

[@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

[@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.

[@hanko5750]

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

[@HeathRilesBBQ]

Glad the video was helpful!

[@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.

[@BobleeBBQandOutdoors]

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

[@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.

[@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

[@JimmyMakingitwork]

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

[@HeathRilesBBQ]

Nice!

[@fredjohnson8592]

Thanks this was great!

[@HeathRilesBBQ]

Thanks!

[@jmkees1]

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

[@HeathRilesBBQ]

Thanks for watching!

[@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!

[@TojuRacing-ry4cf]

I like to wrap my ribs with foil. All 3 look good to me. Cheers

[@HeathRilesBBQ]

Cheers!

[@maxpower1293]

Interesting comparison, regarding that butcher paper is pretty expensive in germany, where i live. Aluminum foil is quite cheap and my way to go for ne next cook. Thx

[@HeathRilesBBQ]

Foil is typically my go-to as well

[@jumpmanmeech]

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

[@HeathRilesBBQ]

Nice!

[@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!

[@kevincasey821]

I’m a no-wrap guy, but I baby them a bit more. Always washed away some of the bark with the wrap.

[@HeathRilesBBQ]

Always make sure your bark is set before wrapping. I like to do a smear test. If rub is still coming off on your finger, it's not ready to wrap.

[@_K_W]

I'm a foil guy...On my Traeger, Bronco, or Weber foil is the way to go for backyard bbq

[@HeathRilesBBQ]

I'm a foil guy myself

[@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.

[@tomek26f]

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

[@HeathRilesBBQ]

Appreciate it!

[@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!

[@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.

[@whattheforkpitmasterbbq1515]

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

[@HeathRilesBBQ]

Hope you do!

[@DanGoodBBQ]

I like all three styles of ribs

[@HeathRilesBBQ]

All 3 makes great ribs!

[@BignorbScratches]

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

[@HeathRilesBBQ]

I usually wrap with foil too

[@geraldm7435]

I'll be glad to help eat what's left over 😋

[@HeathRilesBBQ]

Might have to fight the camera crew for them! 🤣

[@geraldm7435]

@@HeathRilesBBQ lol 😅

[@Think_about_it777]

Definitely the wrap for me 😋

[@HeathRilesBBQ]

Same!

[@JonBooks]

Great Job Thank you for sharing!

[@HeathRilesBBQ]

Thanks for watching!

[@bobbypowell3634]

I always use aluminum foil when I cook my ribs but I also make my own marinade for all my meats

[@HeathRilesBBQ]

Nice! I typically use aluminum foil 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!

[@Cbbq]

I find this style of video great…. As it teaches us . Would love to see a similar video but done using a drum style to provide direct heat smoke. I have perfected my indirect heat baby ribs using foil because your amazing butter bath. Still working to perfect my direct heat baby back rib technique. Cheers from Canada

[@HeathRilesBBQ]

Cheers! I'll keep that idea in mind.

[@jerryr.6908]

Man I got hungry!!

[@HeathRilesBBQ]

Appreciate it!

[@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.

[@campfire2490]

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

[@HeathRilesBBQ]

Thanks for watching! Glad the video was helpful.

[@handyrus]

I use a Traeger. When I wrap in foil, I add a bit of apple juice. mmmmm

[@HeathRilesBBQ]

I'm sure it's delicious!

[@alexmarks8285]

I don't think it's quite a fair comparison if you would've treated each rack differently based on the cooking type. You said it yourself, you would cook lower if you're not wrapping and the butcher paper would've cooked longer to get all the way up to 205. Fair comparison would be same starting temp, same ending temp, and cook according to preparation. That would've been a more interesting comparison to see. It was very easy to tell that the foil was going to be #1 here.

[@HeathRilesBBQ]

But the idea of the test was cooking all of them at the same temp to see how they turned out. I wanted it equal across the board versus cooking all of them totally different. People would've complained about that as well. I think there's multiple ways to test it and no right or wrong way. They were all properly cooked and good eating ribs. It's a personal preference on wrap or no wrap method.

[@toddreaker2298]

Foil wrap when I smoke my ribs. Simply delicious.

[@HeathRilesBBQ]

Absolutely!

[@chriscierley2105]

I’ve tried them all. The answer is ALL THREE. Naked for an hour, then wrapped in butcher paper, with honey, or bacon lard, and brown sugar, over wrapped in foil. Another 2 hours in the smoker, then naked for the last 15-20 minutes with whatever sauce lights your fire. Rest for 1/2 hour and devour!

[@Richard-eu5gi]

I'm a rookie and as green as Ireland but I'm trying.......this video set a base or standard for me to follow......thank you.

[@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.

[@podreels7932]

I fully cook unwrapped, then pull off smoker. Light sauce, then wrap for about a 30 min rest.

[@JohnD-JohnD]

I don't have a smoker yet.. Just an old Charcoal grill. Only way I can put out a decent rib is bake for 3.5 hours at 275 wrapped in foil after putting a rub on them, then transfer to grill for adding sauce. They come out good, but always open to new ideas. Never saw the method using the paper.. Interesting. Never would have thought to do that. One day I'll get a smoker.. One day..

[@HeathRilesBBQ]

Nothing wrong with cooking ribs on a charcoal grill! Makes great BBQ. Check out this video for any helpful tips! kzbin.info/www/bejne/qoe5e4aYgseLoKs

[@JohnD-JohnD]

@@HeathRilesBBQ lol,, Oh no. don't get me wrong. I like my grill. It's just very old and getting close to needing replacement. After about 18 years, things are starting to rust out.

[@HeathRilesBBQ]

@@JohnD-JohnD I get it!

[@billphilips8628]

I did foil boat for my last ribs. Loved them.

[@HeathRilesBBQ]

Nice!

[@eristicfreethinker2098]

I assume the foil is on the bone side leaving the rib meat exposed to the smoke? Do you also sauce? And if so, just the meat side while in the boat? Thanks.

[@billphilips8628]

@@eristicfreethinker2098Yes, foil on bone side. Sauce on meat side.

[@J-SquadFishFam]

Good video bro !!

[@HeathRilesBBQ]

Thanks!

[@Jtmorrison2000]

It’s probably in a different video but curious as to what you use to spritz with?

[@HeathRilesBBQ]

Mostly just use water but you can use apple cider vinegar, apple juice, or whatever juice you prefer.

[@mhammer5]

Ribs are great. At my 24/7 grocery store for months now they have had up to four brands of shank portion hams for 99¢ per pound and our baby back ribs are $1.98 per pound along with regular rib slabs at $1.28 per pound. Pork is great.

[@HeathRilesBBQ]

Nice!

[@golfdynamics2532]

Super informative, great video!

[@HeathRilesBBQ]

Thanks!

[@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!

[@darylebarnes4300]

I like the no wrap rib

[@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.