""During the first phase of the cook, leave them unwrapped to pick up some smoke flavor," she says. "Then, wrap them with some butter and syrup to braise them." Another option is to add vinegar or some apple juice as a cooking liquid when wrapping or to toss in some barbecue sauce toward the end of cooking. Beer works too - it's really all about flavor preference. Either way, wrapping your ribs will enhance the flavor of your barbecue."
"If the meat has pulled back from the edge of the bones about a quarter-inch and they're looking dark, then you're probably in a good spot. If you want to check the temperature, a good aim is somewhere between 150 and 170 degrees Fahrenheit. It should take about three hours to get to this point. Once they're wrapped, cook the ribs for another hour and a half or so, with the final temperature around 200 degrees."
Start ribs unwrapped to absorb smoke flavor, then wrap during the second phase to braise and increase tenderness. Add butter and syrup, or use apple juice, vinegar, beer, or barbecue sauce for braising liquid or finishing flavor. Wrapping shortens cook time and helps retain juiciness, and also aids reheating. Check for a quarter-inch of meat pulled back from bone edges and a temperature target of 150–170°F after about three hours before wrapping. After wrapping, continue cooking roughly 1.5 hours more until the final temperature reaches about 200°F.
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