Thread: ribs w/o foil
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Unread 03-12-2013, 02:51 PM   #28
MI Smoke
On the road to being a farker
 
Join Date: 05-26-08
Location: Monroe, MI
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Quote:
Originally Posted by dwfisk View Post
^^^ +1 on what these brothers are sayin!

On my last cook, did 6 racks and wrapped in BP at 3-1/2 hours to limit the smoke and keep them from getting too dark, they were done an hour later and the moisture was great. Doing 9 racks the same way this weekend (along with 3 briskets and 30 chicken halves) for a little family party.
I thought with butcher paper they will still take on smoke?
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