Have you ever wondered if wrapping your ribs in butcher paper or aluminum foil makes a difference? Maybe you’ve pondered whether even wrapping the ribs affects the cooking process. I know I have, so I decided to experiment on the smoker and cook Ribs 3 Ways. For this experiment, I left one rack of ribs unwrapped and wrapped one in butcher paper and the other in aluminum foil. I seasoned and cooked the ribs the exact same way, so there were no variables.
You’ll have to keep reading to see the results, but I can tell you this: how you wrap your ribs makes a difference! Be sure to watch the video to see my entire commentary on the Ribs 3 Ways. Who knows, you may have a different winner than I do, based on your personal preference. Without further ado, let’s get cooking.
Ribs 3 Ways | Heath Riles BBQ
St. Louis Ribs are a great eating rib that holds up under pressure. These ribs are known for their rich texture and fall-off-the-bone tenderness. These ribs come from the lower belly of the pig and are taken from spare ribs. St. Louis Ribs can be more expensive, as the butchers do more trim work, removing the rib tip.
St. Louis Ribs are awesome because they cook evenly and have a gorgeous presentation due to their rectangular shape. This combination makes them a common choice for chefs and competitors. As the name suggests, these ribs were inspired by the beautiful city in Missouri, whose butchers made the cut famous.
The Ingredients
Here are the ingredients I used to cook Ribs 3 Ways.
- St. Louis Style ribs. This is an excellent cut for experimenting, as the marbled meat leaves plenty of room for error. I love these ribs because of their large surface, which soaks up notes of smoke and any seasonings. Plus, you can find St. Louis Ribs at any well-stocked grocery store or butchers counter.
- Heath Riles BBQ Garlic Jalapeńo Rub. This rub was an instant bestseller, and it’s easy to see why! As far as AP rubs go, this is one of the best out there. It features a great blend of hot peppers, salt, and pepper. You can use it to season ribs, vegetables, roasts, meatloaves, burgers, or popcorn.
- Heath Riles BBQ Sweet BBQ Rub. This was the first rub I released, and it won me a lot of money! This blend includes a proprietary blend of spices set off with the perfect amount of sweetness. You can use it on steaks, hot dogs, casseroles, or Bloody Marys!
The Smoker Setup
Here’s the leading equipment I used for this recipe. You can see more of my favorite BBQ products in the Equipment and Tools section.
- Pellet grill/smoker. The Ribs 3 Ways smoked to perfection on the Traeger Ironwood XL. If you’re looking for a pit that lets you grill and smoke, go with this one! The Traeger Ironwood XL has many excellent features, like a pellet sensor and a super smoke button, and it stows away for easy transportation.
You’ll love this pit if you frequently cook for a crowd. Its large surface allows you to cook multiple roasts and racks of ribs simultaneously.
- Charcoal. I stoked the pit with Royal Oak Charcoal Hardwood Pellets. Royal Oak is my go-to for long-burning pellets that give ribs, roasts, steaks, and more that authentic BBQ flavor. Plus, the price is right, and the pellets are durable!
The Process for Making Ribs 3 Ways
You can find a detailed demonstration of this recipe in the video and recipe card. For now, here’s a quick rundown of how I made ribs 3 ways.
- Fire up the pit. I stoked the Traeger Ironwood XL with Royal Oak Charcoal Hardwood Pellets and fired it up to 275℉.
- Trim the ribs. I unwrapped the 3 slabs of St. Louis style ribs and trimmed them to my liking, removing any stray pieces of bone and hard pieces of fat/gristle. If you’d like to learn more about trimming ribs, check out this post.
- Add seasoning. Once the ribs were trimmed, I seasoned them on both sides with Heath Riles BBQ Garlic Jalapeńo Rub and Heath Riles BBQ Sweet BBQ Rub. I patted the seasoning in with my hands and let the ribs sweat in for 5 minutes while the grill heated up.
- Start smoking. I laid all three racks of ribs directly on the Traeger Ironwood XL and let them smoke for 2 hours, spritzing them with water at the 1-hour 15-minute mark.
- Divide and conquer. To keep things fair, I didn’t use any sort of wrap on these ribs. I simply wrapped one rack in aluminum foil, one in butcher paper, and left the other alone. Be sure to watch the video to learn how I wrapped the ribs.
- Finish smoking. I set the wrapped ribs back on the Traeger Ironwood XL and let them cook for 1 hour and 15 minutes. At this point, the ribs were 204℉ internally. I took the ribs off the pit and let them rest for a few minutes before digging in.
The Results
All three ribs came off the pit at the same time, which was shocking, given the difference in methodology! The ribs wrapped in foil had the most moisture, followed by the ribs wrapped in butcher paper. The no-wrap ribs were crunchy and honestly could have been cooked at a lower texture, as the outside was a little darker than the others.
Which rib was the best? I think the rib wrapped in foil was best, followed by the butcher paper-wrapped ribs, then the no-wrap ribs. All three ribs were good eating ribs that would make anyone happy!
Serving Suggestions for Ribs 3 Ways
These Ribs 3 Ways are great on their own, especially when served together, so your friends can see which rack they like best. For a complete meal, serve the ribs with one of these delicious side dishes.
- Pit Style BBQ Baked Beans. These baked beans are a great compromise between cooking from scratch and using shortcut ingredients. The recipe was inspired by my grandma and it includes veggies and ground beef.
- Heath’s Macaroni Salad. This macaroni salad comes together in minutes and includes the best blend of ingredients, like pimentos and hard-boiled eggs. A dash of my Garlic Butter Rub gives the salad a unique flavor that can’t be beaten!
- Smoked Peach Cobbler. This simple recipe is a fun twist on an old favorite. My Peach Cobbler uses six ingredients you may already have in your pantry! Serve with a scoop of cool ice cream for best results.
Storing Leftovers
You can store leftover ribs in the fridge for up to four days or freeze them for up to four months. You can also vacuum seal your meat to have it last even longer.
Equipment and Tools
Aluminum foil, Traeger Ironwood XL, Royal Oak Charcoal Hardwood Pellets, ThermoWorks Thermapen ONE, Heath Riles BBQ Heat Resistant Gloves, Heath Riles BBQ Butcher Paper, disposable cutting board.
