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Myron Mixon told me my ribs were 'mush' at a Memphis contest
He said I was steaming them by wrapping too tight and too early. I stopped wrapping altogether for my next cook and the bark was way better. Anyone else get a piece of advice that flipped their method completely?
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hannahs458d ago
Read a whole article about that exact thing! The writer said a tight wrap basically steams the meat and kills your bark, which is exactly what Myron told you. I tried the no-wrap method on a pork shoulder last weekend and it was a total game changer. The bark was so much darker and had that perfect crunchy texture. It took a bit longer to cook, but the result was completely worth the extra time. Sometimes the best advice is to just leave it alone and let the fire do its job.
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the_tessa7d ago
Hold up, that "steaming" thing is only true if you wrap it way too early. Wrapping after the bark is set doesn't ruin it, it just saves time.
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the_rose7d ago
Disagree completely on the no-wrap rule. Wrapping in butcher paper saves hours and keeps the meat from drying out, especially on bigger cuts. That extra time without a wrap just dries out the edges for a lot of people. The bark might look darker but it can turn into bitter, burnt-tasting stuff if you're not super careful. Sometimes you need to wrap to get through the stall and actually eat before midnight.
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