SLC pork ribs in Butcher Paper , #2

[Enrico Brandizzi]

Another experiment with PINK Butcher Paper. Not like the last time. That was brown.

I started with same SLC pork ribs. I slatered some WS + yellow mustard then I rubbed w/ Meathead's Memphis Dust. I let it rest in fridge for round 1 hour, then in the WSM with apple + cherry mix @230/240F. Some water was in on the lower grate but not in water pan witch was removed and replaced with pizza stone




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Three hours later the slab looked like this




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I immediately double wrapped the slab with PINK BP e put it back in the WSM @ 230/240F. Cooking T was really steady all over the cooking session.




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After 3 more hours I unwrapped and let it dry a bit. It was like this





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After 40 mins was like this





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I sauced it and let it set for 20 mins more. Finally....





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Plated





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Sliced





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This second experiment ended with a slightly under cooked ribs. Bark was good. Smoke flavor perfect for me. Texture/tenderness as sayd, needed some more time. Moistness not as the foil version but not dry. Simply, less moist.

Thanks for stopping by.
Enrico

 

[Iroquois]

Some very nice looking ribs, but as you have already acknowledged they need more time. Hard to believe that they cooked for 7 hours and were still not done. Any chance your temps were lower than 230?

 

[prodano]

What are the benefits of wrapping in butcher paper as opposed to aluminum foil or not wrapping at all?

 

[Enrico Brandizzi]

Sorry,
I wrote 3 hours wrapped but it is not correct.
ONLY 2 HOURS IN BUTCHER PAPER.

 

[Enrico Brandizzi]

Some very nice looking ribs, but as you have already acknowledged they need more time. Hard to believe that they cooked for 7 hours and were still not done. Any chance your temps were lower than 230?

Sorry, total cooking time was 3+2+1 not 3+3+1. I wrote wrong.
About thermo, I have checked and the boiling T was 211/212F. Perfect.

 

[Enrico Brandizzi]

What are the benefits of wrapping in butcher paper as opposed to aluminum foil or not wrapping at all?

I suppose a better bark and I am wright. But on the other hand a little dryer and cooking time are longer.
I keep on studying!

 

[Crossville Smoke]

Enrico… What made you try the paper over foil? I am curious about BP because I see so many using it? The only advantage I can see is to remove some "grease" from the meat but in my part of the world that means less moist. Am I missing something?

 

[sam3]

Hard to believe they weren't done in 6 hours Enrico, but I've never tried butcher paper.