What temperature should I wrap ribs to achieve an optimal balance of tenderness and flavor? Is there a specific degree at which the connective tissues start to break down, facilitating a buttery texture that melts in your mouth? Many culinary enthusiasts seem to ponder over this crucial step in the rib-smoking process. Should I consider the type of ribs I’m using, or does the cooking method also play a significant role in determining the ideal wrapping temperature? Furthermore, how does the ambient temperature in my smoker influence the decision? Should I prioritize the internal temperature of the meat, or is it more beneficial to assess the texture before making the leap to wrap them? As I delve deeper into the intricacies of smoking and wrapping techniques, I can’t help but wonder if there are varying opinions among seasoned pitmasters regarding this seemingly straightforward yet profoundly impactful question.