Was watching a recent video from Matt Pittman (Meat Church) where he said most Texas BBQers are no longer doing sweet pork ribs (wrapping with brown sugar and/or honey). He said they've pivoted to salt and pepper ribs. If that's true, I'm definitely intrigued but not sure what the process is. I guess I could still wrap in butcher paper but not sure beyond that. Anybody doing this?

I've cut all the sugar out of my rib rub mostly because I felt they were always getting too much color before they got enough smoke. Only sugar I'm applying at this point is from the apple juice in my spritz.

I try different rubs on my ribs every now and then, but always get the most compliments when I just do salt and pepper.

I concur!

as an eater, I still like a little sweet on my pork ribs

I like to experiment w/different rubs. S&P with a good smoke and properly cooked is tought to beat. It is like a standard cheeseburger - seared 80/20, american cheese, LTPO, mustard, griddled bun. That's the "you can only have 1 burger order the rest of your life" I can eat them every time and be happy.

That said - the last couple of racks I've cooked I've used part of Meathead's method of lightly saucing after removing from the smoker then put it under the broiler in the oven a minute or two to carmelize the sauce. I like Lilly's Carolina Sauce because it has a lot of vinegar and isn't too sweet. Avoid the sugar free version like it is herpes.

I could do the sear on the grill but it'd just be a waste of lump to get it up to temp if I use the same rack level, or I'd need to take the ribs out and remove the rack to access the lower rack. On a cookie sheet under the broiler is too damn easy.

I keep the rub pretty simple, but I do love Texas Rib Candy so I normally put some of that on right before they're done.

And Jeff wins the thread with that pic!!! I'm curious if you reapply rub when you wrap. Also, to get bark like that on ribs, do you wrap in butcher paper rather than foil?

Also, thanks to all for their input. So many great ideas to try here.

Those look great, Jeff! Are you doing 250 direct heat in the BGE or using the heat plate for indirect? 2 hours then an additional hour in paper?

I do not reapply rub. I've used foil and butcher paper. In my experience, foil makes them a little soggier and butcher paper gives them a crispier bark.

I use the "conv-egg-tor" or whatever they call it. The times are approximate.

Edit: I probably do around 5 hours total. Idk I'm just drinking beer.

I rub ribs with yellow mustard, Texas Swine Shine Pork Rub. Then smoke the ribs using the 3,2,1 method.