Need Some Advice on Butcher Paper

[Rich Dahl]

Tomorrow I will be doing a rack of spares using butcher paper for first time instead of foil for my birthday.
Any tips or methods I should know about? Any advice will be greatly appreciated.
Thanks
Rich

 

[JKalchik]

Unwaxed paper, please. I'd figure that silicone treated would be fine, I wouldn't want wax melting on dinner.

 

[Dave in KC]

Rich, I double wrap with butcher paper, the same I would with foil.

 

[Rich G]

Rich, I don't have anything to add other than, from one Rich with a birthday tomorrow to another.......Happy birthday!

R

 

[timothy]

I have nothing to add, but will be watching what your experiences are.
I never used the BP either.
Happy birthday.
Tim

 

[Bill Hall]

Rich, I wrapped a rack of ribs with peach butcher paper last week for the first time. One question I had before I did it was whether to add a little bit of liquid like you would with foil. I decided not to even though the paper seems like it could handle it. I'm glad I didn't because the paper was quite soggy in places when I pulled the ribs to sauce them. I would skip the liquid as it seems to not need it. I feel like the bark turned out better with the paper then with foil.

 

[Tim K]

Rich, I wrapped a rack of ribs with peach butcher paper last week for the first time. One question I had before I did it was whether to add a little bit of liquid like you would with foil. I decided not to even though the paper seems like it could handle it. I'm glad I didn't because the paper was quite soggy in places when I pulled the ribs to sauce them. I would skip the liquid as it seems to not need it. I feel like the bark turned out better with the paper then with foil.

Bill, did you add anything to the ribs before you wrapped them? I like to add a little butter, homey, and brown sugar before I wrap in foil.
Thanks,
Tim

 

[Brad Olson]

I like to add a little butter, homey, and brown sugar before I wrap in foil.

 

[Mark Twelve]

I feel like the bark turned out better with the paper then with foil.

From my experience with both foil and PBP, I definitely agree that the bark turns out better. I only use PBP now for wraps.

 

[Dustin Dorsey]

Don't be surprised if you temp drops after the wrap. Don't expect the cook to go much faster. Obviously adding liquid can be a problem a good healthy spritz before wrapping can do some good.

 

[Rich Dahl]

Thanks everyone for the advice and tips. Cooking the ribs this afternoon using a high heat method that I've done many times that Jim Lampe created. Using the performer instead of the camp chef so I can get a direct comparison to tin foil and butcher paper.
Of course I picked a day that its going to be super windy but the performer seems to handle the wind fairly well.

 

[Jim Lampe]

Thanks everyone for the advice and tips. Cooking the ribs this afternoon using a high heat method that I've done many times that Jim Lampe created. Using the performer instead of the camp chef so I can get a direct comparison to tin foil and butcher paper.
Of course I picked a day that its going to be super windy but the performer seems to handle the wind fairly well.

you're a joker Rich, i didn't create ANYTHING!
you can STILL butcher paper wrap those ribs using high heat... after the first hour, wrap for 30 to 45 minutes then remove the paper for the last 15 to 20 minutes.

 

[Bill Hall]

Bill, did you add anything to the ribs before you wrapped them? I like to add a little butter, homey, and brown sugar before I wrap in foil.
Thanks,
Tim

I did add some brown sugar, honey, and dry rub when I wrapped them. I just skipped the couple Tablespoons of liquid that I usually add.