what temp to wrap pork ribs

Most pitmasters recommend wrapping pork ribs when the internal temperature hits about 150–165°F (65–74°C) , right as the meat hits the “stall” and the surface is well‑colored but not fully tender.

What “what temp to wrap pork ribs” really means

Wrapping (the “Texas crutch”) speeds up the stall and keeps ribs juicy, so you’re not aiming for doneness yet—just the point where the meat has soaked up smoke but needs help softening.

• Many use 150–160°F as the sweet spot for baby back or St. Louis‑style ribs.

• Some prefer 165–170°F , especially if the cooker runs hot or the ribs are thicker.

Smoker temp and final pull temp

While wrapping happens around 150–170°F, the smoker itself should run 225–250°F for low‑and‑slow ribs.

• Final internal temp for tender, pull‑apart ribs is usually 195–203°F ; you unwrap, glaze, and finish there.

Quick reference table

Aspect| Recommended value
---|---
Wrap when internal temp| 150–170°F 1510
Smoker temp| 225–250°F 13
Final pull temp (ribs)| 195–203°F 39
Typical wrap material| Foil or butcher paper 14

Information gathered from public forums or data available on the internet and portrayed here.