Ribs & Butcher Paper


 
N

N Delo

TVWBB Member
Does anyone wrap their ribs with butcher paper?

I've tried foil a few times and don't really care for it. I find it makes the ribs too fall-apart for my liking. But perhaps this is because I never mastered its use.

Either way, I wanted to give wrapping in butcher paper a shot, just to try something new/different.

For anyone who has tried this, do you use 3-2-1? Or do you wrap a some other point in the cook?

Just curious.

Like I said, I'm happy with my rib results now without any wrapping whatsoever. I just wanted to experiment and was looking for some guidance.
 
I wrapped back ribs in BP last time, but will probably go back to foil next time. Maybe I waited a little late, but they weren't as moist as I'd liked. I will be using BP for a brisket in a couple weeks, though.
 
N Delo said:
Does anyone wrap their ribs with butcher paper?

I've tried foil a few times and don't really care for it. I find it makes the ribs too fall-apart for my liking. But perhaps this is because I never mastered its use.

Either way, I wanted to give wrapping in butcher paper a shot, just to try something new/different.

For anyone who has tried this, do you use 3-2-1? Or do you wrap a some other point in the cook?

Just curious.

Like I said, I'm happy with my rib results now without any wrapping whatsoever. I just wanted to experiment and was looking for some guidance.
Click to expand...

I used to foil mine and do the 3-2-1 method. But like you, didn't like how fall-off-the-bone they were. So I quit foiling and just go 5-6 hours straight. Much better that way imo.
 
Try cutting back the foil time. I check the ribs after 30 minutes in foil, that's usually long enough for less meaty racks. Thicker racks take 45 minutes to an hour.
 
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