Based on the provided reference, wrapping beef short ribs is part of the cooking process, specifically after an initial smoking phase and before the final tenderizing. The reference doesn't provide explicit instructions on how to wrap, but infers when to wrap. The wrapping process is implied by the fact that after you flip it, you wrap the ribs and return it to the grill.
Here's a breakdown based on common BBQ practices, supplemented by the provided reference:
Wrapping beef short ribs is a crucial step to retain moisture and accelerate the cooking process for tender, fall-off-the-bone results.
When to Wrap
The reference states that you flip it over and then wrap and return it to the grill.
- Temperature Milestone: Typically, you wrap when the internal temperature of the ribs reaches around 165-175°F (74-79°C). This is often referred to as "the stall," where the temperature plateaus due to evaporative cooling.
- Visual Cues: The bark (outer crust) should be well-formed and have a good color.
How to Wrap
Although the provided YouTube video excerpt doesn't give specific wrapping instructions, here's a generalized and helpful guide to achieve best results:
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Materials:
- Heavy-duty aluminum foil or butcher paper (pink butcher paper is preferred by some).
- Optional: Liquid for braising (beef broth, beer, Worcestershire sauce, melted butter, or a combination).
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Preparation:
- Tear off a large sheet (or two overlapping sheets) of foil or paper, large enough to fully enclose the ribs with some overlap.
- If using a braising liquid, pour a small amount (e.g., 1/4 cup) onto the center of the foil/paper.
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Wrapping:
- Place the ribs meat-side up on top of the foil/paper and liquid (if using).
- Tightly wrap the ribs, creating a secure, sealed package. The goal is to trap moisture and heat.
- Crimp the edges of the foil to create a tight seal. If using butcher paper, fold the ends in tightly and tuck them under the ribs.
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Returning to the Smoker/Grill:
- Place the wrapped ribs back in the smoker or grill.
- According to the reference, you set them back in the grill until they are "tender tender."
- Continue cooking until the internal temperature reaches approximately 206°F (97°C). The reference mentions this as the target temperature.
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Resting:
- Once the ribs reach 206°F (97°C), remove them from the smoker/grill.
- Let them rest, still wrapped, for at least an hour (or even longer) before unwrapping and serving. This allows the juices to redistribute, resulting in more tender and flavorful ribs.
By following these guidelines, you can ensure that your beef short ribs are perfectly wrapped and cooked to tender perfection, achieving that "beauty" mentioned in the reference.
