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Tried hot and fast on ribs at my cousin's place in Amarillo and I'm never going back to 3-2-1
My cousin Dale swore by wrapping ribs in foil with brown sugar and butter for two hours, so we did two racks his way and two racks straight over hickory at 300 for about 3 and a half hours, no wrap at all. His came out falling off the bone and kinda mushy, mine had a real bite and a better bark, and even he admitted it after saying grace. Cost us nothing extra either, just less babysitting. So what's the deal with wrapping, is there a cut where it actually beats leaving them alone?
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valwest1d ago
Foil is great for a tough old brisket or a pork butt that needs to push through the stall, but on ribs at 300 it just steams them.
The wrap traps all that moisture, which is why Dale's came out mushy and falling off the bone, and falling off the bone is really just a nice way of saying overcooked.
You found the honest answer on your own, so run with it and let Dale keep his butter.
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