Originally Posted by HeSmellsLikeSmoke
The butcher paper is porous and in my opinion produces a better bark than foil, which isn't.
My take on holding ribs at 170 degrees is that 170 is the right temperature for bite-off-the-bone ribs. Holding at that temperature for at least an hour makes sure that all parts of the rack get done to that temperature and not any higher.
Gig'em99 uses this holding technique for brisket at around 185 degrees for a minimum of 3 hours. I deduced that it would work with ribs too, but at a lower temperature and shorter time.
But the ribs have already passed the bend test, right? So the hold period it to ensure or inch them that extra amount up to the perfect temp?