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My uncle Rick swore I was ruining ribs by wrapping at 160, and after 4 cooks I finally admit he was right
Uncle Rick has been running a stick burner out of his backyard in Waco for about 15 years now, and he always told me wrapping at 160 was way too early. I figured he was just old school and kept doing it my way, wrapping right when the bark started setting. Four cooks in a row the ribs came out with that steamed pot roast texture and the bark just washed off on the cutting board. Last weekend I let them ride to 175 before wrapping and the difference was night and day, real bite through the meat and the bark held up. Anybody else had a family member call their technique out and end up being dead on?
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emery_lopez1mo ago
Funny how the old guys always turn out right after you waste a bunch of time proving them wrong. That 15 degree range between 160 and 175 is small on paper but it changes everything about how the fat and collagen break down, and honestly I see the same thing happen with stuff like sourdough or cast iron seasoning, people rush the process because waiting feels like doing nothing. My dad told me for years to let my chili sit overnight before eating it and I ignored him until I finally tried it. Patience is just one of those things you cannot shortcut no matter how many gadgets or thermometers you buy. Four cooks is a cheap lesson compared to some of the mistakes I have made in my own kitchen.
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