SLC Pork Ribs in Butcher Paper

Enrico Brandizzi

Enrico Brandizzi

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I wanted to try to cook pork ribs in 3+2+1 way w/ butcher paper.
I set my WSM with the thin side can method and some water in. When the T was steady at 230F I put the meat




IMG_2514 di BBQness, su Flickr






IMG_2526 di BBQness, su Flickr


Some apple + pecan chips added for smoke. 3 hours @230/240F later rib was like this





IMG_2535 di BBQness, su Flickr


Ready to foil in butcher paper with ....NOTHING. Then back in the WSM with meat side down (big error in my opinion)




IMG_2539 di BBQness, su Flickr

2 1/2 hours @ 230/240F later rib was like this





IMG_2543 di BBQness, su Flickr


I let it dry for 30 min and then sauced and let it set for another 30 min.

Finally, after 6 hours this was the result.
Great bark
A little bit tenax for me
Not dry but not as moist as the aluminium foiled ones. Next time meat side up.





IMG_2558 di BBQness, su Flickr





IMG_2571 di BBQness, su Flickr





IMG_2579 di BBQness, su Flickr





IMG_2583 di BBQness, su Flickr
 
Looks good to me. I don't wrap my ribs, I do wrap my briskets in butcher paper to set the color. I may try this just for fun.
 
Well if you don't want 'em I'll happily eat them - they look good to me!

Nice pictures!
 
Thanks! I have been waiting for someone to try this! They look great!:clap2:
 
The 2nd pic from the bottom looks like something you would see in a magazine!

Great Job! :-D:-D
 
I just started using butcher paper and so far I have been liking the results...Rib's look pretty fine to me!
 
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