quick question, ribs in smoker right now

Noob · 02-16-2013, 09:31 AM

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?

DubfromGA · 02-16-2013, 09:41 AM

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.

Rib-O-Lator · 02-16-2013, 09:44 AM

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.

Southstar Jeff · 02-16-2013, 09:52 AM

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?

Noob · 02-16-2013, 09:58 AM

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.

Outnumbered · 02-16-2013, 10:00 AM

^^^What's the difference in the texture? Is it only on the outer crust, or is it throughout the rib?

Bludawg · 02-16-2013, 10:26 AM

imo FOIL IS A PURE WASTE OF TIME AND MATERIALS. BEEN THERE, DONE THAT, AINT GOING BACK!

AustinKnight · 02-16-2013, 11:20 AM

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

The ends

Noob · 02-16-2013, 12:06 PM

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.

AustinKnight · 02-16-2013, 12:12 PM

Quote:

Originally Posted by Noob

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.

Ron_L · 02-16-2013, 04:07 PM

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.

02-16-2013, 09:31 AM	#1
Noob On the road to being a farker Join Date: 02-08-13 Location: San Benito, TX	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? __________________ NB Hondo w/ door seals, exhaust mod, two 2" therms @ grate level, homemade baffle & basket

02-16-2013, 09:41 AM	#2
DubfromGA is One Chatty Farker Join Date: 01-08-13 Location: Georgia	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. __________________ Kamado Joe BigJoe & JoeJr, Weber WSM 22.5, Master-Touch 22, Jumbo Joe, Old Country Pecos, Weber Chimneys (steak cooking machines) :bounce:

02-16-2013, 09:44 AM	#3
Rib-O-Lator Full Fledged Farker Join Date: 06-30-09 Location: seatle,wa	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. __________________ [URL]http://www.facebook.com/tastyribs[/URL] 1. Gas UDS 1. charcoal UDS 2. Big gassers 2. 22.5 kettles a torch and weed burner in case the others fail, or i just want to burn somthin. B-O-B 206-999-0962 [EMAIL="[email protected]"][email protected][/EMAIL] [URL="http://www.ribolator.com/"]http://www.ribolator.com[/URL] [URL]http://www.bungeeclips.com[/URL]

02-16-2013, 09:52 AM	#4
Southstar Jeff Full Fledged Farker Join Date: 04-01-12 Location: Marietta, GA	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? __________________ LBGE Weber 26" Jumbo Joe Smokey Joe Silver RecTec

02-16-2013, 09:58 AM	#5
Noob On the road to being a farker Join Date: 02-08-13 Location: San Benito, TX	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. __________________ NB Hondo w/ door seals, exhaust mod, two 2" therms @ grate level, homemade baffle & basket

02-16-2013, 10:00 AM	#6
Outnumbered is Blowin Smoke! Join Date: 09-18-11 Location: Smithville, Missouri, United States	^^^What's the difference in the texture? Is it only on the outer crust, or is it throughout the rib? __________________ Greg Vincent When I die, my goal is to have a visible smoke ring when the coroner cuts me open for the autopsy.

02-16-2013, 10:26 AM	#7
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	imo FOIL IS A PURE WASTE OF TIME AND MATERIALS. BEEN THERE, DONE THAT, AINT GOING BACK! __________________ I'm a Proxy Vegetarian> Cows eat grass & I eat cows.

02-16-2013, 11:20 AM	#8
AustinKnight is One Chatty Farker Join Date: 08-23-10 Location: Austin Texas Name/Nickname : D	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 The ends __________________ Pitmaker Magnum Snipper * UDS* Copper Kettle

02-16-2013, 12:06 PM	#9
Noob On the road to being a farker Join Date: 02-08-13 Location: San Benito, TX	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. __________________ NB Hondo w/ door seals, exhaust mod, two 2" therms @ grate level, homemade baffle & basket

02-16-2013, 04:07 PM	#11
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	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. __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850