Originally Posted by neuyawk
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.
It appears that the paper absorbs the juices and keeps them in contact with the meat during the cook rather than just running out and off the meat like foil.
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