The point at which ribs are wrapped during the smoking process is often determined by internal temperature, though visual cues and tactile feel also play a significant role. Pitmasters monitor the meat’s internal heat to gauge doneness and decide when to introduce a wrapping stage, which helps retain moisture and accelerate cooking. A common benchmark is around 160-170F (71-77C), at which point the “stall” can occur, where the meat’s temperature plateaus due to evaporative cooling.
Wrapping ribs offers several advantages. It protects the outer surface from drying out and allows the meat to braise in its own juices (or added liquid), leading to a more tender final product. Historically, wrapping techniques evolved as a means to control the smoking process, ensuring consistent results and overcoming challenges posed by variable environmental conditions or equipment. This method has become a staple in competitive barbecue and home cooking alike, allowing for greater predictability and control over the final texture and moisture content of the ribs.
