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Butcher paper and Ribs
Teefus
Posts: 1,259
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.
Michiana, South of the border.
Comments
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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.Pittsburgh, PA. LBGE
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Aaron says "No" wrap on the ribs.
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XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
Tampa Bay, FL
EIB 6 Oct 95 -
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.Bridgeport, Chicago, IL
XLBGE, MiniMax BGE -
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 “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
Coach Finstock Teen Wolf -
unlike foil, you can adjust the paper's breath-ability by how many folds you go. more folds, more like foil.......
twww.ceramicgrillstore.com ACGP, Inc. -
Drier? Can you possible post your rib technique. Are you buying your ribs from the same market or ?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.I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca. -
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.
Plymouth, MN -
SoCalTim said:
Drier? Can you possible post your rib technique. Are you buying your ribs from the same market or ?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.
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.
I think I'll give the paper a try this weekend and see how it works out.Michiana, South of the border. -
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.
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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).Plymouth, MN
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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 said:SoCalTim said:
Drier? Can you possible post your rib technique. Are you buying your ribs from the same market or ?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.
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.
I think I'll give the paper a try this weekend and see how it works out.I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca. -
I wrapped in foil with a little sauce and a little cider.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).Michiana, South of the border. -
It makes sense how you got to the texture you did in the 3-2-1 attempt. How did they look after 2?Plymouth, MN
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Oops. Typo. This (above) should have set 225* for 6 hours.SoCalTim said:
Drier? Can you possible post your rib technique. Are you buying your ribs from the same market or ?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.
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.
I think I'll give the paper a try this weekend and see how it works out.Michiana, South of the border. -
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.Michiana, South of the border. -
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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.
The best things in life are not things.
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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 frombucky925 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.
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. -
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.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.Michiana, South of the border. -
Hickory is bolder than pecan. Similar flavor.Teefus said:
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.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. -
Yup. Hoping to add a little bolder smoke punch.pgprescott said:
Hickory is bolder than pecan. Similar flavor.Teefus said:
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.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.Michiana, South of the border. -
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.
Indianapolis, IN
BBQ is a celebration of culture in America. It is the closest thing we have to the wines and cheeses of Europe.
Drive a few hundred miles in any direction, and the experience changes dramatically.
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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.Louisville; Rolling smoke in the neighbourhood. Life is too short for light/lite beer! Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.
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Never used bp to wrap ribs, but I don’t see why not. Maybe I’ll try it next time around.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.I only just started using butcher paper on packer briskets recently and so far, I really like using it. -
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 campDieselkW 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.Visalia, Ca @lkapigian -
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.
Indianapolis, IN
BBQ is a celebration of culture in America. It is the closest thing we have to the wines and cheeses of Europe.
Drive a few hundred miles in any direction, and the experience changes dramatically.
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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/
Cincinnati, Ohio. Large BGE since 2011. Still learning. -
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.Indianapolis, IN
BBQ is a celebration of culture in America. It is the closest thing we have to the wines and cheeses of Europe.
Drive a few hundred miles in any direction, and the experience changes dramatically.
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The rub sounds as good as the pictures look! Do you have a recipe with proportionate amounts of each ingredient?-----------------------------------------------------------------------
| Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
| My food blog ... BGE and other stuff ... http://www.thecooksdigest.com
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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.Stormbringer said:The rub sounds as good as the pictures look! Do you have a recipe with proportionate amounts of each ingredient?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.Indianapolis, IN
BBQ is a celebration of culture in America. It is the closest thing we have to the wines and cheeses of Europe.
Drive a few hundred miles in any direction, and the experience changes dramatically.
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