Butcher paper for wrapping ribs.


 
Hmmm... Give it a try. I recently did two racks of spares just so I could test which way we liked better, foiled or nekkid. Both took about the same amount of time, both were tender and juicy, but the foiled won out just barely. I decided that for small cooks, a rack or two, I would foil and for larger cooks I would just run nekkid.
 
I went to Franklin a few months ago and whatever he's doing with those ribs, they are phenomenal. They definitely aren't sweet. Not sure what other spices. Seemed like mostly salt and pepper. I couldn't tell if they were wrapped or not. They weren't fall off the bone, definetly bite through. He did mention in one of his Youtube videos something about having recently changed his rib process. I think it was the one about the future of Texas barbecue.
 
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