Been reading about using butcher paper instead of foil. So I wanted to give it a try.
Got three racks of spares
Used molasses and grape seed oil for glue
Rubbed down with Simply Marvelous Sweet
Two hours @ 275 degrees
At this point, things begin to change.
Two racks get the Sparky treatment
Third rack gets wrapped in butcher paper
Back on #1,000 for another hour
Pulled, and let rest for 30 minutes on the counter. I tested both with a toothpick at this point, and the Sparky ribs were more tender.
Back on the grill for 45 more minutes and sauce
Finished with a light dusting of rub.
The Sparky ribs were more moist. The butcher paper ribs held the rub better. Verdict.....inconclusive. At least I still have 800 more feet of butcher paper to use. I also hear this technique is great on brisket.
Thanks for looking.