Rib Wrap (Braise Bath for Pork Ribs)

Makes: ~1¼ cups (for 1 rack) Active: 5 min Braise: 45–90 min (by rack)

The Meat Hook

This is the closer for tender ribs without losing bark. It’s a balanced wrap—sweet for body, butter for gloss, cider and spice for lift—used after color sets so you braise to bite-through, not mush.

Ingredients

• ¼ cup unsalted butter, cut up
• ¼ cup dark brown sugar
• 3 Tbsp honey or sorghum
• ¼ cup apple juice or cider
• 1 Tbsp apple cider vinegar
• 1 Tbsp Worcestershire
• 1 tsp hot sauce (to taste)
• Optional: 1 Tbsp pickled jalapeño brine

Steps

1. Lay two sheets of heavy foil or peach paper. Spread sugar in a rectangle; dot with butter; drizzle honey. Splash on juice, vinegar, Worcestershire, hot sauce (and jalapeño brine if using).
2. Set ribs meat-side down onto the “bath,” wrap tight, return to cooker meat-side down. Braise 45–90 minutes until bend test is close (rack bends ~90° and you want to catch it) and/or 200–205°F at the thickest meat between bones.
3. Unwrap gently, save juices. Set the glaze or ride it dry. Brush with saved juices or your glaze; set 5–10 minutes.
   Pitmaster’s Tip: Wrap when bark color is right and surface is set (typically after the stall push, ~165–175°F). Don’t wrap too early or you’ll wash the bark.

— ✦ — ✦ —

Rookie ✦ Backyard Pro ✦ Pit Legend

Rookie

✦ Use exactly one rack per packet.

✦ Start light on honey; you can sweeten later.

Backyard Pro

✦ Add 1 tsp smoked paprika + ½ tsp mustard powder.

✦ Reduce saved juices to a syrup and brush to finish.

Pit Legend

✦ Swap half the sugar for 2 Tbsp peach or cherry preserves.

✦ For comps: unwrap, sauce thin, and set 10 minutes over clean heat.

From the Fire

Wraps are a pit tool, not a crutch. Color first, tender second, finish last.

Tips, Tricks & Techniques

• Foil = faster braise; paper = gentler, better bark.
• If bones push through, you went too long—pull earlier next time.
• Keep venting minimal after unwrapping to avoid drying.

Pair It

• St. Louis spares • Baby backs • Glazed ham slices (light use)
• Zero-proof: Iced tea with lemon
• Lager or bourbon cola

Pitmaster/Grillmaster

Michael McDearman is a PitMaster/Grillmaster, Restaurateur, and Good Ol’ Country Boy with a Passport full of Cook-Offs and a Phone full of Grill Photos — not a backyarder playing PitMaster online. He’s represented 50+ Major BBQ & Grilling Companies, served 3 Years as Grillmaster for Beef. It’s What’s For Dinner., Won Contests Around the World, earned SIX Straight Golden Tickets to the Steak World Championship, and Judges Food Competitions on the World’s Largest Food Sport Stages.

Michael and Stoking the Coals helps busy families, new grillers and seasoned hosts get Pro level results without the chaos or catastrophes. We are in this together!