SLC Pork Ribs in Butcher Paper


 
Enrico Brandizzi

Enrico Brandizzi

TVWBB Honor Circle
I wanted to try to cook pork ribs in 3+2+1 way w/ butcher paper.
I set my WSM with the thin side can method and some water in. When the T was steady at 230F I put the meat




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Some apple + pecan chips added for smoke. 3 hours @230/240F later rib was like this





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Ready to foil in butcher paper with ....NOTHING. Then back in the WSM with meat side down (big error in my opinion)




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2 1/2 hours @ 230/240F later rib was like this





IMG_2543 di BBQness, su Flickr


I let it dry for 30 min and then sauced and let it set for another 30 min.

Finally, after 6 hours this was the result.
Great bark
A little bit tenax for me
Not dry but not as moist as the aluminium foiled ones. Next time meat side up.





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Those look gorgeous! I've got some Butcher paper coming in. I'll have to try it. No real reason to go meat down as you are going to have to worry about the foil tearing.
 
The ribs look gorgeous Enrico. I don't think the butcher paper can keep the ribs as moist as tinfoil. Especially if you add apple juice inside the tinfoil. Those ribs look superb though!
 
I read this post yesterday and got interrupted and didn't get back. Wanted to say this cook is beautiful Enrico. Those slice shots are amazing. Sorry you weren't happy with it. Looks great to me.
 
Enrico;
Nice job with both the photos and the ribs. I foil my ribs and will continue to do so (as I believe you are stating you will in the future). However, we must admit that there is more than one way to do a good job!

Thanks for sharing with us!

Keep on smokin',
Dale53:wsm:
 
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