What Temp To Wrap Ribs? Temperature, Timing, & Other Queries

The right temperature to wrap ribs depends on the meat type and the cooking methods. However, the general temperature requirement is 160-180F. If it’s pork rib then the temperature to wrap ribs should be between 160-170F. If it’s beef then the time to wrap the ribs is 170-180F.

If you wish to learn more about the wrapping time for different types of ribs then join us. We've mentioned them in the later section. So, let’s begin!

At What Temperature Should I Wrap My Ribs?

The temperature to wrap ribs depends on the type of meat you’re cooking. It also depends on your own preference. Some want it to be more tender and softer while some prefer a crispy bark to it.

Some say the perfect temperature to wrap the ribs in foil paper would be 225 to 275F. But some people find their meat overcooked at this temperature.

Another group of people prefers 150-160F as the right temperature to wrap the ribs with slow cooking. The meat on the rib needs to be cooked or smoked slowly in order to get the appropriate texture.

But the temperature requirement may vary depending on meat type, cooking method, and weather. For example, It’s suggested that if it’s too cold outside, raise the temperature to 250F or 275F before wrapping.

Since there’s so much confusion about the temperature, we collected the right temperature guideline for some popular ribs. If you’re a perfectionist, then we bet you’re interested to know the rest.

So, we mentioned them below.

Beef Ribs:

Beef ribs should be wrapped in butcher or foil paper when it reaches 71-76C or 170-180F. Any higher than that temperature will harden the meat. 

Don’t cook the meat depending on a fixed time. Rather use a meat thermometer to measure the internal temperature of the meat. Measure the meat’s temperature from the thickest part. 

When probing a brisket we also choose the thickest part. Now, if the meat reaches 205F temperature then the cooking is done.

Dino Ribs:

Dino ribs are also beef. It’s the same as a short beef rib (1-5 ribs) except that it’s untrimmed. Since dino ribs are comparatively smaller, it takes a little less temperature than a big chunk of meat.

Dino ribs are slow-cooked. So, when the thickest part of the meat reaches 160F, wrap it in foil paper. Stop cooking the meat when the internal temperature reaches 201-203F.

321 Ribs:

3-2-1 is a popular cooking method for smoking or barbecuing ribs. It’s usually used on pork meats. However, beef ribs can also be cooked in this method.

In the 3-2-1 method, the meat should be wrapped at 225F temperature. When the internal heat reaches 205F stop cooking the meat and remove the foil paper.

It is also the perfect temperature to pull brisket.

Country Style Ribs:

Country-style ribs are made from the shoulder side of the pork. It should be wrapped when the meat reaches 165F temperature on the thickest part. When the temperature reaches 202-205F stop cooking the meat and remove the foil paper. 

Baby Back Ribs:

Baby back ribs are also pork. It should be wrapped when the temperature hits 170F. When the temperature reaches 198-200F you should stop cooking the meat. 

However, you can raise the temperature further to your taste. The temperature guideline is the same for the pork spare ribs as well.

How Long To Keep Ribs Wrapped?

Just like temperature, the time limit to keep the ribs wrapped varies. It basically depends on the kind of ribs you want to make. However, in general, two hours are considered standard for this. 

2 hours is typically enough to keep the ribs wrapped, regardless of the cooking duration. Normally, the time needed for cooking ribs completely relies entirely on the meat weight.

The heavier they are the more time it takes for them to get the right texture. Cook bigger ribs a little longer to get the perfect smokey flavor.

Wrapping Ribs In Butcher Paper Or Foil

Both are good options and both have their own perks. Butcher paper is breathable compared to foil paper which works with a heat trap mechanism. Meaning, the heat can’t leave from the inside of the foil paper.

However, with butcher paper, the outside smoke will still reach the meat. Also, it absorbs some of the liquid, unlike foil paper. Which makes the meat a little drier and gives a crispy bark.

Whereas on foil paper, the meat will have more moisture and softens more. So, it really comes down to your own choice.

Does Wrapping Make Ribs Tender?

Yes, wrapping does make the meat on the ribs more tender. But there’s some condition to it. The ribs should be cooked slowly at low temperatures.

Wrapping makes the ribs reach the desired temperature faster in the same way the temp increases after wrapping brisket. Especially if you’re using foil paper to wrap. 

However, you can have tender meat even if you don’t wrap them. Because whether the meat will be tender or not depends on the cooking procedure.

Frequently Asked Questions (FAQs):

How to wrap ribs in butcher paper?

To wrap ribs in butcher paper, pick a butcher paper that is twice the size of the rib. Place the rib in the center keeping the bone side up. Then fold one side of the paper and repeat on the other side. Make sure they are overlapping. Tuck in the corners properly and you’re done.

Do ribs need to be wrapped when cooking in the oven?

You can cook the ribs without wrapping them. But wrapping is more preferable to most people. If you cook ribs in the oven you can wrap the meat from the begging. Or you can wrap it after halfway through the cooking time. Take out the ribs from the oven, wrap them, and put it back in the oven.

Can you wrap your ribs too early?

It’s suggested not to wrap the ribs too early as it rather steams the meat than smoking it. So, the taste won’t be very pleasant as the meat will become soggy. It’s better to follow the usual method and wrap the meat once it reaches the desired temperature.

End Note

Now you know at what temp to wrap ribs. Hopefully, you won’t get confused with the process anymore. Make sure to put enough seasoning and sauces before you decide to wrap it.

Especially if you’re using butcher paper as it absorbs some liquid from them. Happy cooking!