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Plastic Wrap Question, Please`

post #1 of 11
Thread Starter 

Hi.

I'm playing with the 3/2/1 method of smoking ribs and wrapping them in foil.  Anyone know if you can do the same thing using plastic wrap?  Maybe some sort of heat resistant wrap I don't know about.

 

Thanks.

post #2 of 11
You can wrap in plastic wrap and then foil. Only plastic wrap would probably melt...
post #3 of 11
Thread Starter 

Hi.  Thanks for answering.  I'm trying to avoid the foil step entirely.  Doing ribs, it's no big thing when you pull the ribs, foil the ribs, put them back on the smoker, open the foil, back on the smoker then wrap in saran.

 

But....When doing 60-80 slabs at a time, it's too time consuming.  If I could just wrap in saran at the foil point, I could just pull them and do a cool down.  This would skip the glaze step, but I think I can live with glazing before service.  If it would work, of course.

 

The plastic works fine for wrapping hot, but it may be a different story if the plastic were to be touching the metal racks.

 

Any thoughts, anyone?

post #4 of 11
What about butcher paper like some use for brisket?
post #5 of 11
Can you explain the method? I haven't heard of it.
post #6 of 11

@Grande it's a bbq thing.  It was intended for st louis trimmed spare ribs.  Smoker at 225 F.   3 hours unwrapped ribs,  2 hours wrapped ribs,  1 hour unwrapped again (and glaze/sauce).  

People view this as some magic recipe 3-2-1 sounds easy.  But they apply it wrong like baby back ribs will way over cook with the same numbers.   If you cook hotter then of course you have to cut back the time.

 

IMO that two hours wrapped has too much moisture usually.  I like my bark to have some woof I guess but that's why I cook at 250-275 range..  anyway wrapping the ribs does a couple things:

 

1) speeds up your cook

2) stops the bark from getting too dark or drying out

3) softens your bark

4) you run a risk of overcooking the ribs

 

I only wrap if I have to and with butcher paper.  BUT if you found a recipe that works consistently on that volume of ribs, stick to it.  What if you pile up like 6 ribs in a hotel pan after 3 hours and foil that?  10 hotel pans seems easier than individually wrapping 60.   Then they go back on the smoker until done.  Take them out and hold in cambro or alto shaam.  Sauce/glaze and sear to set on the grill to order.

 

That's how I would do it but I only do catering so i know exactly when I'm serving

post #7 of 11
Plastic wrap will shrink tight to the meat but should be fine at 225. You definitely need to stay below 250 with plastic wrap. Wrap generously to avoid gaps as it shrinks. Should work fine.

You may have some melting on some metal parts so some experimentation is in order to find your safe zones.
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #8 of 11
Quote:
Originally Posted by phatch View Post

Plastic wrap will shrink tight to the meat but should be fine at 225.

 

Are there any potential health hazards to heating plastic wrap, especially when it is in contact with the food?

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #9 of 11
Plasticizers can migrate. That's at 250. More of a risk in a microwave, exposed with grease or fat.
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #10 of 11

Cool! Thanks for expanding my knowledge. I appreciate it.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #11 of 11

Don't use plastic wrap

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