SLC pork ribs in Butcher Paper , #2


 
Enrico Brandizzi

Enrico Brandizzi

TVWBB Honor Circle
Another experiment with PINK Butcher Paper. Not like the last time. That was brown.

I started with same SLC pork ribs. I slatered some WS + yellow mustard then I rubbed w/ Meathead's Memphis Dust. I let it rest in fridge for round 1 hour, then in the WSM with apple + cherry mix @230/240F. Some water was in on the lower grate but not in water pan witch was removed and replaced with pizza stone




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Three hours later the slab looked like this




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I immediately double wrapped the slab with PINK BP e put it back in the WSM @ 230/240F. Cooking T was really steady all over the cooking session.




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After 2 more hours I unwrapped and let it dry a bit. It was like this





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After 40 mins was like this





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I sauced it and let it set for 20 mins more. Finally....





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Plated





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Sliced





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This second experiment ended with a slightly under cooked ribs. Bark was good. Smoke flavor perfect for me. Texture/tenderness as sayd, needed some more time. Moistness not as the foil version but not dry. Simply, less moist.

Thanks for stopping by
Enrico
 
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Absolutely stunning ribs bro! love the way you roll. I have never ever done ribs 3-2-1 that wasent overcooked. And you went 3-3-1? Guess the moist level was to low in the paper. otherwise they should be fall off the bone. Non the less...Killer bones!
 
Nice post! I've been playing with bp, not pink but white on my last 2 cooks of stl cut ribs, I have only wrapped at the end, I'm thinking it's a happy medium between foil and nakid if seasoned to your liking.
 
Those are some tasty looking ribs! I have used parchment paper to wrap, but haven't used butcher paper yet.
 
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