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Old 10-23-2012, 01:29 PM   #15
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Join Date: 03-15-12
Location: Flushing, Queens NYC

I used some butcher paper with my short ribs this past saturday. I feel like there's less moisture loss this way vs foil. Did you find the same? I had it wrapped for a good 2 hours and the only thing that happened was the paper got a bit greasy but not wet. Contrast the foil I end up with a good amount of the Au Jus.
Bubba Grill Super Cooker. Bringing Carolina Whole Hog BBQ to NYC
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