Pink Butcher Paper Spare Ribs


Jim Lampe

TVWBB 1-Star Olympian
Yesterday, I seasoned a nice meaty rack of St Louis cut spare ribs with some favourite rubs...
then tossed 'em on the 22"WSM with apple & hickory wood


after three hours, I decided to wrap them, but instead of using foil,
I got out some fancy Aaron Franklin BBQ Pink Butcher Paper (a nice gift from a very good friend in the St Louis area)



oops! almost forgot the taters....


we'll let those continue for at least another hour or so..........
(tick tock tick tock tick tock tick tock)
so, another hour or so goes by and we removed the saturated butcher paper...
the ribs were still pretty much intact (not falling off the bone).
I decided to sauce the pork with a glaze of Rufus Teague BBQ Sauce (Great Stuff folks!)


around 25 minutes later, I brought the ribs in the warm house to briefly rest before slicing.
lemme tellya about this butcher paper... it's dang tough! The knife slicing the ribs did NOT slice thru the paper!


anyway, dinner was served ON the Pink Butcher Paper that Aaron Franklin serves his grub on.


Smoked/baked russet taters, oven roasted cauliflower were the decent sides... Life was Good in Raymond last night.
Thank you all for stoppin' by to check out my addiction ;)

J. Wilson

Man those look fantastic. I am personally not a fan of foiled ribs....but those butcher paper ribs might be the way to go!


Jim Lampe

TVWBB 1-Star Olympian
Thanks Steve!
Naw, I usually do not wrap... but the paper was here, I wanted to use it and since brisket wasn't in the house, the ribs fell victim.
and the difference was the paper did not hold inside the oils/greases/melted fats that the foil does hold.
The paper was quite saturated with it all.

but it was a fun cook and more of a novelty to use the paper than useful... maybe ;)

Luke P

TVWBB All-Star
Cool cook. Gotta love trying something...just to try it!
You're dang good at what you do, sir.

Rich Dahl

TVWBB 1-Star Olympian
Ribs! I remember those! Might try the butcher paper to pull off some of the grease that the foil lets it swim in, thanks for sharing Jim.