Ribs and Butcher paper

MaximumJEFF · 01-22-2013, 10:31 PM

I do the standard method on spares. Smoke, foil, back on the smoke. But, I'm curious if any of you have ever wrapped your ribs in butcher paper for any part of the cooking process. I was thinking Smoke, foil, wrap. Or, just smoke and wrap.

What do you think? Pointless? Been there done that? Noone does it cause it's for dumbies?

Bludawg · 01-22-2013, 10:37 PM

Try it and report back I tend to cook my pig pops neked, Ya can't wash your feet with your boot on and ya can't smoke meat wrapped in foil.

Q Junkie · 01-22-2013, 10:40 PM

For Gods Sake, how many Aluminum Trees have to die before we realize that BBQ needs to be wrapped in pink butchers paper?

Huh?

Q Junkie · 01-22-2013, 10:50 PM

Actually I just made some really good spares this weekend and did the smoke, foil, smoke. Made some Shack Attack sauce and had a hard time stopping, but I want to try the butchers paper method because I think I can forgo the last smoke process. I have to order some butchers paper because my butcher is tired of giving out freebies for brisket.

MaximumJEFF · 01-22-2013, 10:57 PM

I think I'll hit Restaurant Depot this week and pick some up

AustinKnight · 01-22-2013, 11:52 PM

I wrap sometimes not a lot this last weekend I did some loin backs on the Akorn I wasn't watching it and the temp ripped up to 450* before I put the ribs on and I wasn't waiting for it to come back down so I rolled with it came out good to the first pic makes them look dark. Done in around 2 hours I wrapped after first hour. Its like foil to keep the color and speed up the cook keeps a better bark too.

They weren't sauced just dirty d rub then grand champion.

Left side

Middle

Right

Bludawg · 01-23-2013, 01:01 AM

I would hurt my self in a good way on a few of those pigpops

BigBellyBBQ · 01-23-2013, 03:01 AM

and I am sitting here eating a balongey sandwich.........

Ole Man Dan · 01-23-2013, 09:20 AM

Quote:

Originally Posted by BigBellyBBQ

and I am sitting here eating a balongey sandwich.........

WORSE...
I'm on a diet.

01-22-2013, 10:31 PM	#1
MaximumJEFF Full Fledged Farker Join Date: 02-21-12 Location: Fenton, MO	Ribs and Butcher paper I do the standard method on spares. Smoke, foil, back on the smoke. But, I'm curious if any of you have ever wrapped your ribs in butcher paper for any part of the cooking process. I was thinking Smoke, foil, wrap. Or, just smoke and wrap. What do you think? Pointless? Been there done that? Noone does it cause it's for dumbies? __________________ Shut Your Mouth BBQ COS and a UDS

01-22-2013, 10:37 PM	#2
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	Try it and report back I tend to cook my pig pops neked, Ya can't wash your feet with your boot on and ya can't smoke meat wrapped in foil. __________________ I'm a Proxy Vegetarian> Cows eat grass & I eat cows.

01-22-2013, 10:57 PM	#5
MaximumJEFF Full Fledged Farker Join Date: 02-21-12 Location: Fenton, MO	I think I'll hit Restaurant Depot this week and pick some up __________________ Shut Your Mouth BBQ COS and a UDS

01-22-2013, 11:52 PM	#6
AustinKnight is One Chatty Farker Join Date: 08-23-10 Location: Austin Texas Name/Nickname : D	I wrap sometimes not a lot this last weekend I did some loin backs on the Akorn I wasn't watching it and the temp ripped up to 450* before I put the ribs on and I wasn't waiting for it to come back down so I rolled with it came out good to the first pic makes them look dark. Done in around 2 hours I wrapped after first hour. Its like foil to keep the color and speed up the cook keeps a better bark too. They weren't sauced just dirty d rub then grand champion. Left side Middle Right __________________ Pitmaker Magnum Snipper * UDS* Copper Kettle

01-23-2013, 01:01 AM	#7
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	I would hurt my self in a good way on a few of those pigpops __________________ I'm a Proxy Vegetarian> Cows eat grass & I eat cows.

01-22-2013, 10:40 PM	#3
Q Junkie is One Chatty Farker Join Date: 07-07-12 Location: San Marcos, CA	For Gods Sake, how many Aluminum Trees have to die before we realize that BBQ needs to be wrapped in pink butchers paper? Huh?

01-22-2013, 10:50 PM	#4
Q Junkie is One Chatty Farker Join Date: 07-07-12 Location: San Marcos, CA	Actually I just made some really good spares this weekend and did the smoke, foil, smoke. Made some Shack Attack sauce and had a hard time stopping, but I want to try the butchers paper method because I think I can forgo the last smoke process. I have to order some butchers paper because my butcher is tired of giving out freebies for brisket.

01-23-2013, 03:01 AM	#8
BigBellyBBQ is One Chatty Farker Join Date: 11-15-08 Location: Lake View, New York	and I am sitting here eating a balongey sandwich......... __________________ [I][FONT=Comic Sans MS]TwinTech Pro Double, Backwoods Fat Boy, TwinTech Hawg Kooker, FE 400, SP SPK 700, Empty check book and understanding wife...sometimes..[/FONT][/I]