Quote:
Originally Posted by Nembrionic
Wrapped how?
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sealed in foil
after the 2 hour point smoke really doesnt matter anymore. You are working on making the meat tender.
when you seal the ribs in foil it locks in all the moisture and breaks it all down and gives you that exposed tip look
after 1 hour foiled up you still really dont need smoke just heat but i like to still use smoke
during the last hour out of the foil your ribs will get the bark on it
some people like to let it go for 1 hour and 45 min or so ti make it extra barky but i enjoy putting a nice light coating of sauce on mine