Why is butcher paper reverse cooking my ribs?


 
Dustin Dorsey

Dustin Dorsey

TVWBB Hall of Fame
I got some butcher paper to try the whole butcher paper thing. I mainly wanted to try it with brisket but I'm cooking some beef short ribs today. I put it on at about 178 internal, and then watched my internal temp drop to 176 then 174. Am I not getting the paper tight enough? Is it the air pocket? I took it off and my temp shot right back up to 178. Foil always makes things cook faster. Why is the paper making it cook slower? Should I have just been more patient?
 
My thoughts are that it's insulating the meat from the heat, but not holding the heat inside the paper like foil.
I bought a large roll of BP too, but wanted it to help hold in moisture without braising like with foil, not to speed up the cook.
 
I'm usually not at all worried about the time. It just freaked me out. I'll probably sit it out next time. I'm not experienced with beef ribs so I probably shouldn't try too much at once. I'm excited. This is a beautiful hunk of meat and I don't wanna mess it up.
 
Dustin Dorsey said:
I'm usually not at all worried about the time. It just freaked me out. I'll probably sit it out next time. I'm not experienced with beef ribs so I probably shouldn't try too much at once. I'm excited. This is a beautiful hunk of meat and I don't wanna mess it up.
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The only way to mess up beef short ribs is to seriously over cook them, its kind of hard to do that.
 
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