First time trying no wrap ribs and loved them. Never going back to wrapping. Here’s the recipe I followed:
– Rubbed w/ Traeger pork and poultry and meat church honey hog
– Dry brine overnight in fridge
– Make mop sauce – 1 cup apple juice, 1 cup ACV, 4-5 Tbsp of butter and some pork and poultry seasoning
– Mop once every 45-60 minutes after the first 90 minutes
– Smoke at 225° for about 5 hours until ribs hit ~165°
– Bump temp to 275° and cook to 190°-195°
– Sauce ribs at around 180°
– Remove ribs at 190°-195° and let rest for 15-20 minutes
by justdk_1
8 Comments
What was the biggest difference from wrapping in a 3-2-1 ?
That’s what 50 Cent once said…
Looks delish tho!
TEAM NO WRAP FO LYFE
Looks delicious! Have ribs on the menu for this week, going to try.
I’ve never dry brined, could you detail this for me. Google says salt and wrap, did you just rub and wrap? How important do you think the dry brine step is?
When I leave ribs seasoned overnight it makes the ribs taste to much like ham for me. I only like adding rub 2 or 3 hours before I smoke them. They look beautiful!
Use a smoke tube and intensify that smokiness
I keep saying I’m going to try it and then I chicken out when it comes time. Why mess with something that works?