Pink Butcher Paper Spare Ribs

[Jim Lampe]

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

 

[Steve R]

Ribs lookin darn good. Do you usually wrap with foil? Notice anything different w/ the paper?

 

[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!

Awesome!

 

[Jim Lampe]

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

 

[Dwain Pannell]

Good to see a post Jim. Haven't seen much of you lately.

 

[Luke P]

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

 

[Clint]

I'd throw some serious elbows to get at that!

 

[Cliff Bartlett]

Fine looking ribs Jim. Some good info on the butcher paper too.

 

[RJ Banks]

Mighty fine looking ribs there sir.

 

[Michael C.]

Nice ribs!!!! Looks very tasty!!!!!

 

[Robert McGee]

Top notch as usual, Jim!

Keep on smokin',
Dale53

 

[Tony R]

Good looking ribs Jim.

 

[NeilH]

Delicious looking ribs. (Nice balancing act with that brush also.)

 

[Chris Lynch]

Cool post Jim and nice presentation. Wishing I could take a bite outa that last pic.

 

[Rich Dahl]

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.

 

[ChuckO]

Nice cook Jim! Would you do it again?

 

[Bill Schultz]

They do look good my friend, I love Rufus's stuff use it all the time

 

[Jim Lampe]

thank you everyone

Good to see a post Jim. Haven't seen much of you lately.

thanks Dwain, nice to see you also

Nice cook Jim! Would you do it again?

thanks Chucko, maybe...

 

[Bob H.]

I'd say "nice plate" Jim, but with that paper you could be in Texas. Well almost.....

 

[Gary H. NJ]

The ribs look dynamite. Saw that Franklin butcher-wraps his brisket and was wondering about it too.