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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 02-16-2013, 09:31 AM   #1
Noob
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Default quick question, ribs in smoker right now

I have my spares in thd smoker going on 1 hour. At the one hr mark i am putting in the baby backs. While here cooking, fed ex got here and delivered the pink butcher paper i bought to wrap briskets.

My question is, on a 321 for spares and 221 for baby backs, can i wrap them in butcher paper instead of foil paper? Or does the 321 221 only work with foil?
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Unread 02-16-2013, 09:41 AM   #2
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I've never used butcher paper....never saw the need.

I'd sure not be tampering with something like this on the fly.....but that's just me. You KNOW 3-2-1 will work....why gamble with variables at this point?


Good luck.
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Unread 02-16-2013, 09:44 AM   #3
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the purpose of the foil is to hold in the juices as well as the heat to cook the ribs tended. i'm not sure how well the paper will accomplish the same thing.

many guys also add apple juice etc in the foil pouch to add extra flavor and moisture, if you do that with the paper it will make a mess.

with that said, i always like to experiment, so you could wrap them without juice and see what you get.
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Unread 02-16-2013, 09:52 AM   #4
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I don't care for the texture of foil wrapped ribs, but have used butcher paper with good success. Depending on your situation, (do you have company coming?), why not try it?
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Unread 02-16-2013, 09:58 AM   #5
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Only my mom and brother coming over. They've had my nasty burnt direct heat grilling before so im sure they'd still eat tough ribs but i think DubformGA is right. Ima stay with what works for this cook.
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Unread 02-16-2013, 10:00 AM   #6
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^^^What's the difference in the texture? Is it only on the outer crust, or is it throughout the rib?
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Unread 02-16-2013, 10:26 AM   #7
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imo FOIL IS A PURE WASTE OF TIME AND MATERIALS. BEEN THERE, DONE THAT, AINT GOING BACK!
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Unread 02-16-2013, 11:20 AM   #8
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I don't always use BP but when I do its just to kinda save the appearance, experiment with the BP you only have 1000ft of it. But normally I just cook at 300+ tell they pass the bend test then wrap an hold in paper, ribs were the first thing I learned to cook.

Some loin backs (dirty d rub)I did in about 2 n 1/2 hours at about 375-400 on the Akorn, I warped after I had the color I wanted prob 1h 45 min





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Unread 02-16-2013, 12:06 PM   #9
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I did the wrap in foil. Internal temps were 140° for the spares and 125° for the baby backs. Hoping to surpas 170+ after 2 hrs in the foil.
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Unread 02-16-2013, 12:12 PM   #10
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Quote:
Originally Posted by Noob View Post
I did the wrap in foil. Internal temps were 140° for the spares and 125° for the baby backs. Hoping to surpas 170+ after 2 hrs in the foil.
Go on the bend test or the toothpick test please don't test temps in ribs brotha save checking temps for chicken.
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Unread 02-16-2013, 04:07 PM   #11
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Yep... Internal temp is useless with ribs (or any other BBQ meat except chicken). The meat between the bones is thin enough that if your probe is off by 1/4" that could mean a 20 degree difference in temperature. Toothpick test of bend test are the best way to determine when they are done.
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