My uncle told me to wrap my ribs in foil after 3 hours, not 2.

He said it would keep them from drying out and he was right, they came out way juicier. I did it on my Weber Smokey Mountain last weekend and the difference was huge. Anyone else have a family tip that actually worked?

3 comments

3 Comments

stone.lisa1mo agoMost Upvoted

Try wrapping a whole pork shoulder in foil after the stall, around 165 degrees. It cuts hours off the cook and traps all the steam and juices inside. The bark gets a little soft, so I throw it back on the smoker unwrapped for the last thirty minutes to firm it up. It's the only way I do pulled pork now.

michael6691mo ago

Read about using butcher paper instead of foil for the wrap. It lets a little steam out so the bark stays better. Might be worth a try if you like that crispy outside.

paige3311mo ago

Yeah the butcher paper trick is solid. I switched to it last year and it really does keep the bark from getting soggy like foil sometimes does. Just make sure you get the pink kind made for smoking, the regular brown stuff can have chemicals you don't want.