Butcher paper and Ribs

Teefus

The last couple times I've done loin ribs they turned out drier than I'd like. I've foil wrapped in the past to prevent this but almost went too far in the other direction (I like tender, but you could spread them on toast). Have any of y'all tried butcher paper wrapping? I've used this to great success with Brisket but never with Pork Ribs.

bikesAndBBQ

About how long and what temperature were they on when you didn’t wrap and thought they were too dry?  I never wrap pork ribs (or anything really) and never had them be too dry. 

thetrim

Aaron says "No" wrap on the ribs.

danguba78

I usually get my ribs from a Costco, and they are really meaty on the meaty end. The past few times the lean ends were dried out (I’m a dry rub, no sauce guy), so I decided to try wrapping with butcher paper for an hour. They turned out just the way I like them—-tender, not mushy, clean bite from the bone. 

Hans61

Last two rib cooks I’ve used butcher paper it doesn’t tenderize as fast as foil I really have liked the results and will continue using it on ribs

tjv

unlike foil, you can adjust the paper's breath-ability by how many folds you go. more folds, more like foil.......

t

SoCalTim

Teefus said:

The last couple times I've done loin ribs they turned out drier than I'd like. I've foil wrapped in the past to prevent this but almost went too far in the other direction (I like tender, but you could spread them on toast). Have any of y'all tried butcher paper wrapping? I've used this to great success with Brisket but never with Pork Ribs.

Drier? Can you possible post your rib technique. Are you buying your ribs from the same market or ?

dmourati

I have done six racks of pork spare ribs so far. This is what I learned:

Keep your fire under control. I started out doing 3-2-1 cooks.

The first 3 hour section is just about smokey flavor and color.  Try to keep the temp under 250F. I tried pecan wood the most recent cook and it was really nice.

If you are going to wrap in foil or paper, do so but cut the time in half. So in a 3-2-1, check at 30 minutes. If you add any liquid or fats to the packet, save these as you take the ribs out of the wrap.

The last section is about bringing it home and getting exactly the texture and tenderness you like. You can mix it up here and offer more than one style. I use the toothpick test every 20 minutes. I have had the last section last over an hour waiting on tenderness.

Teefus

SoCalTim said:

Teefus said:

The last couple times I've done loin ribs they turned out drier than I'd like. I've foil wrapped in the past to prevent this but almost went too far in the other direction (I like tender, but you could spread them on toast). Have any of y'all tried butcher paper wrapping? I've used this to great success with Brisket but never with Pork Ribs.

Drier? Can you possible post your rib technique. Are you buying your ribs from the same market or ?

My ribs have been coming from Costco or my local grocer. I've tried a number of time temp combinations and am trying to dial in "competition style" results with a moist rib that has a tender bark and nice soft bite but doesn't fall off the bone. So far I've tried:

• 325* for about 6 hours on the grille, spraying with cider periodically. Good but a little dry.
• 3-2-1 at 225*. Spread it on toast. Just pull the bones out and eat it with a fork.
• 3 hour turbo style at 325* Good tooth but dry bark.

Don't get me wrong. I've yet to cook a bad rack of ribs. All have been very tasty. and there are never any leftovers. I'm trying to zero in on the bulls eye.

I think I'll give the paper a try this weekend and see how it works out.

pgprescott

I struggle getting the bark as dry as i like occasionally. I like it to dry them up a bit then mop or spritz a couple times in the last hour for the color and shellacked look i like. I use a mop with vinegar base and some sugars.

dmourati

Tell me more about the 3-2-1. What did you put on it at 2? Just try backing off the time in wrap (which would have a similar effect to your proposed butcher paper, all else equal).

SoCalTim

Teefus said:

SoCalTim said:

Teefus said:

The last couple times I've done loin ribs they turned out drier than I'd like. I've foil wrapped in the past to prevent this but almost went too far in the other direction (I like tender, but you could spread them on toast). Have any of y'all tried butcher paper wrapping? I've used this to great success with Brisket but never with Pork Ribs.

Drier? Can you possible post your rib technique. Are you buying your ribs from the same market or ?

My ribs have been coming from Costco or my local grocer. I've tried a number of time temp combinations and am trying to dial in "competition style" results with a moist rib that has a tender bark and nice soft bite but doesn't fall off the bone. So far I've tried:

• 325* for about 6 hours on the grille, spraying with cider periodically. Good but a little dry.
• 3-2-1 at 225*. Spread it on toast. Just pull the bones out and eat it with a fork.
• 3 hour turbo style at 325* Good tooth but dry bark.

Don't get me wrong. I've yet to cook a bad rack of ribs. All have been very tasty. and there are never any leftovers. I'm trying to zero in on the bulls eye.

I think I'll give the paper a try this weekend and see how it works out.

It's my opinion that 225 is too low to get a proper bark formation. Myself, I'm a 275 guy - straight thru, no spritz, no lifting dome, no wrapping. IMO, 275 allows the bark to form perfectly (Aaron Franklin does his at this temp) I start checking my ribs @ with 'the bend test' after 3.5 hrs to about 4 hrs.

Teefus

dmourati said:

Tell me more about the 3-2-1. What did you put on it at 2? Just try backing off the time in wrap (which would have a similar effect to your proposed butcher paper, all else equal).

I wrapped in foil with a little sauce and a little cider.

dmourati

It makes sense how you got to the texture you did in the 3-2-1 attempt. How did they look after 2?

Teefus

SoCalTim said:

Teefus said:

The last couple times I've done loin ribs they turned out drier than I'd like. I've foil wrapped in the past to prevent this but almost went too far in the other direction (I like tender, but you could spread them on toast). Have any of y'all tried butcher paper wrapping? I've used this to great success with Brisket but never with Pork Ribs.

Drier? Can you possible post your rib technique. Are you buying your ribs from the same market or ?

My ribs have been coming from Costco or my local grocer. I've tried a number of time temp combinations and am trying to dial in "competition style" results with a moist rib that has a tender bark and nice soft bite but doesn't fall off the bone. So far I've tried:

• 325* for about 6 hours on the grille, spraying with cider periodically. Good but a little dry.
• 3-2-1 at 225*. Spread it on toast. Just pull the bones out and eat it with a fork.
• 3 hour turbo style at 325* Good tooth but dry bark.

Don't get me wrong. I've yet to cook a bad rack of ribs. All have been very tasty. and there are never any leftovers. I'm trying to zero in on the bulls eye.

I think I'll give the paper a try this weekend and see how it works out.

Oops. Typo. This (above) should have set 225* for 6 hours. 

Teefus

Follow up. 

Did two two racks of loin ribs this afternoon. 

3 hours at 225* on Rockwood lump and pecan chunks. 
2 hours stacked and double wrapped in butcher paper with brown sugar and sauce. 
30 minutes unwrapped to set the glaze.

Awesome.. nice bite, juicy, tender, flavorful. Not mushy. 

No more foil foil for me. 

dmourati

Nice.

bucky925

I'm trying not to sound condensing RELLY!  You have all or most read that I just can't nail wangs on the egg.  But ribs are (for me) the easiest cook there is.  I was very worried, reading all the rib posts when I got my egg.  I threw on a rack or two with whatever rub and tried to keep the temp in control.  I don't chase the temp, if it's too hot they will be done early, if not later.  No foil, no butcher paper, just wait for the toothpick probe. They may not measure up to some's but I will not order ribs (or steak) when going out to eat anymore.  I think it's just over thinking a easy smoke. 

pgprescott

bucky925 said:

I'm trying not to sound condensing RELLY!  You have all or most read that I just can't nail wangs on the egg.  But ribs are (for me) the easiest cook there is.  I was very worried, reading all the rib posts when I got my egg.  I threw on a rack or two with whatever rub and tried to keep the temp in control.  I don't chase the temp, if it's too hot they will be done early, if not later.  No foil, no butcher paper, just wait for the toothpick probe. They may not measure up to some's but I will not order ribs (or steak) when going out to eat anymore.  I think it's just over thinking a easy smoke. 

Depends on your method I think. For those who use a more complex method in order to achieve more complex flavor results, the windows can be pretty narrow. Ribs in foil can go from
perfect to overdone in a couple minutes. I keep it simple too. Mostly cuz I’m lazy. I’ve done it many ways and the simple lazy way gives me the most consistently good results. Having said that my ribs are pretty good but pale in comparison to some I’ve had done by other methods. 

Teefus

bucky925 said:

I'm trying not to sound condensing RELLY!  You have all or most read that I just can't nail wangs on the egg.  But ribs are (for me) the easiest cook there is.  I was very worried, reading all the rib posts when I got my egg.  I threw on a rack or two with whatever rub and tried to keep the temp in control.  I don't chase the temp, if it's too hot they will be done early, if not later.  No foil, no butcher paper, just wait for the toothpick probe. They may not measure up to some's but I will not order ribs (or steak) when going out to eat anymore.  I think it's just over thinking a easy smoke. 

No worries. I always thought ribs were easy too. Just apply a rub, cook them low and slow until they're falling apart, and apply a sauce glaze at the end. I've done dozens of slabs that way and they were all delicious. I decided to go a little different direction. Rather than sliding the bones out and eating the rib meat with a fork, I wanted to retain some firmness to the meat so I could cut individual ribs for serving. Mission accomplished. I still need to tweak the cook a little though. I'll add more pecan chunks (or maybe hickory) on the front end to get a stronger smoke flavor next time.

pgprescott

Teefus said:

bucky925 said:

I'm trying not to sound condensing RELLY!  You have all or most read that I just can't nail wangs on the egg.  But ribs are (for me) the easiest cook there is.  I was very worried, reading all the rib posts when I got my egg.  I threw on a rack or two with whatever rub and tried to keep the temp in control.  I don't chase the temp, if it's too hot they will be done early, if not later.  No foil, no butcher paper, just wait for the toothpick probe. They may not measure up to some's but I will not order ribs (or steak) when going out to eat anymore.  I think it's just over thinking a easy smoke. 

No worries. I always thought ribs were easy too. Just apply a rub, cook them low and slow until they're falling apart, and apply a sauce glaze at the end. I've done dozens of slabs that way and they were all delicious. I decided to go a little different direction. Rather than sliding the bones out and eating the rib meat with a fork, I wanted to retain some firmness to the meat so I could cut individual ribs for serving. Mission accomplished. I still need to tweak the cook a little though. I'll add more pecan chunks (or maybe hickory) on the front end to get a stronger smoke flavor next time.

Hickory is bolder than pecan. Similar flavor. 

Teefus

pgprescott said:

Teefus said:

bucky925 said:

I'm trying not to sound condensing RELLY!  You have all or most read that I just can't nail wangs on the egg.  But ribs are (for me) the easiest cook there is.  I was very worried, reading all the rib posts when I got my egg.  I threw on a rack or two with whatever rub and tried to keep the temp in control.  I don't chase the temp, if it's too hot they will be done early, if not later.  No foil, no butcher paper, just wait for the toothpick probe. They may not measure up to some's but I will not order ribs (or steak) when going out to eat anymore.  I think it's just over thinking a easy smoke. 

No worries. I always thought ribs were easy too. Just apply a rub, cook them low and slow until they're falling apart, and apply a sauce glaze at the end. I've done dozens of slabs that way and they were all delicious. I decided to go a little different direction. Rather than sliding the bones out and eating the rib meat with a fork, I wanted to retain some firmness to the meat so I could cut individual ribs for serving. Mission accomplished. I still need to tweak the cook a little though. I'll add more pecan chunks (or maybe hickory) on the front end to get a stronger smoke flavor next time.

Hickory is bolder than pecan. Similar flavor. 

Yup. Hoping to add a little bolder smoke punch.

DieselkW

I know this is an older discussion I'm resurrecting, I've had really good results making ribs 3-2-1 with aluminum.

Having some neighbors over in a couple days - my wife made the mistake of telling them "He makes really good ribs" so now I've got to step up and hit a homer or put myself in a corner.

Ordered some of that pink butcher's paper on Amazon and wondering if I should mess with previous perfection & make that 2 hour step differently? (I'm smoking 3 racks... so maybe paper wrap 1)

Costco ribs with membrane removed, my own dry rub recipe, brown sugar, pineapple puree, home made mustard, home made apple cider vinegar, pecan wood is the plan. 

Never used the paper - not even on brisket - any advice is welcome.

lousubcap

Never have used or considered bp for ribs.  I would offer "Why get off a winner?"  with experimenting with the neighbours (nod) but your obviously your call. Im sure they will turn out great however you get there.  

GrateEggspectations

DieselkW said:

I know this is an older discussion I'm resurrecting, I've had really good results making ribs 3-2-1 with aluminum.

Having some neighbors over in a couple days - my wife made the mistake of telling them "He makes really good ribs" so now I've got to step up and hit a homer or put myself in a corner.

Ordered some of that pink butcher's paper on Amazon and wondering if I should mess with previous perfection & make that 2 hour step differently? (I'm smoking 3 racks... so maybe paper wrap 1)

Costco ribs with membrane removed, my own dry rub recipe, brown sugar, pineapple puree, home made mustard, home made apple cider vinegar, pecan wood is the plan. 

Never used the paper - not even on brisket - any advice is welcome.

Never used bp to wrap ribs, but I don’t see why not. Maybe I’ll try it next time around. 

I only just started using butcher paper on packer briskets recently and so far, I really like using it. 

lkapigian

DieselkW said:

I know this is an older discussion I'm resurrecting, I've had really good results making ribs 3-2-1 with aluminum.

Having some neighbors over in a couple days - my wife made the mistake of telling them "He makes really good ribs" so now I've got to step up and hit a homer or put myself in a corner.

Ordered some of that pink butcher's paper on Amazon and wondering if I should mess with previous perfection & make that 2 hour step differently? (I'm smoking 3 racks... so maybe paper wrap 1)

Costco ribs with membrane removed, my own dry rub recipe, brown sugar, pineapple puree, home made mustard, home made apple cider vinegar, pecan wood is the plan. 

Never used the paper - not even on brisket - any advice is welcome.

If having guests, I would not change a thing . I did butcher paper once , really a waste of paper , but I am in the No Wrap until they are done camp 

DieselkW

I'm making cornbread to go with it... I think if I can "sell" the cornbread as a dessert instead of a side I can stoke up the egg from 220º to 400º when I pull the ribs and have it ready to slice after dinner.... 

This is when I wish I had bought that Mini egg when they were on sale.

OhioEgger

I'm inclined to think foil is a better option, but if you want to try paper, you should look at this:
https://howtobbqright.com/2023/06/29/butcher-paper-ribs/

DieselkW

Raw Costco baby backs dry rubbed and refrigerated overnight - going on at 225º in a couple of hours.

My rub is made of flake salt, sugar, black pepper, smoked paprika, nutmeg, sage, red pepper flakes, black pepper, and cayenne on brown stone ground mustard I make from mustard seeds.

Stormbringer

The rub sounds as good as the pictures look! Do you have a recipe with proportionate amounts of each ingredient?

DieselkW

Stormbringer said:

The rub sounds as good as the pictures look! Do you have a recipe with proportionate amounts of each ingredient?

I would say that the list is in order of volume... more salt and sugar than paprika and so on down the list. I don't measure it, if I did, I would not enjoy cleaning up all those spoons. Adjust to your preference, but if you skip the nutmeg because you think it's a baking spice, you're missing out. Sometimes I add thyme, but only in the finishing mop. They just went in the Egg, indirect with a small aluminum pan of water and a rack stand to keep them on their sides. Then I'm going to wrap one in foil, one in paper, and one naked.

The water just makes sure that the ribs don't get hit with too much temp - and keeps the fat from sizzling on the plate setter - I don't like that flavor in my smoke.