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How to Set Up The Wrap
Cut a sheet of wide heavy-duty aluminum foil that’s twice as long as the length of your ribs. Place the foil on your workstation with the longer edge running parallel to the bottom of your workstation and the shinier side up. When you place the ribs back inside the smoker you’ll want the duller side facing out so it absorbs rather than reflects the heat.
Spritz the foil and spread a little more barbecue sauce on top, then lay the ribs presentation side down on top of the bbq sauce, about 3 inches from the bottom of the foil. Give the non-presentation side of the ribs one last spritz.
4. Use your fingers to tuck the foil tightly around the top of the ribs just as you did along the bottom, making sure the foil conforms to its shape.
This method also works for smoking ribs like baby back ribs. Find Aaron Franklin’s wood chips smoker ribs recipe here.
Learn more Texas barbeque recipes and techniques in Aaron Franklin’s MasterClass.