Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: Pappymn on October 20, 2012, 05:10:44 PM
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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.
(http://img.tapatalk.com/d/12/10/21/padanuhu.jpg)
(http://img.tapatalk.com/d/12/10/21/sagumupy.jpg)
(http://img.tapatalk.com/d/12/10/21/a4amyhem.jpg)
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.
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Man, those ribs look good...good eats both ways!
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Very interesting report, Pappy. I've been reading about the butcher paper method too, but haven't had a chance to try it.
One thing is for sure; those ribs sure do have a beautiful glaze!
Will you be experimenting with butcher paper on anything else soon?
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Great looking ribs, and I heard about the butcher paper method on brisket too.
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nice looking ribs buddy. butcher paper? won't it burn? so instead of foilling w/ alum foil you use butcher paper. i might have to try that. send 100 ft of butcher paper to cali. lol..... i went back and look at your ribs again. 1st rate. very, very nice ribs. :)
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Fill us in on this butcher paper method please??
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I just used my first ten feet of butcher paper......so I know nothing. The paper didn't burn at all. It does absorb some moisture. I think the concept is that unlike foil, the paper breathes so you are not braising the meat and creating weak bark. I personally think this makes sense for large cuts like brisket. Pictures I saw with this technique on brisket had an incredible crust, and good moisture.
Might be a happy medium between whether to foil or not to foil.
More research is needed.......
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sorry for the ignorance but what is the sparky treatment? and did the ribs that you wrapped in butcher paper get the same sparky treatment? or did you just wrap them up? thanks!
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sparky treatment = FL
ok, welp. plz don't give this out. i worked very hard to make the perfect rib.
1) turn pit on to 275° / take ribs out of frig and apply a light coat of yellow mustard and then your favorite rub / have a FT (fat tire beer). when done w/ everything you pit should be ready.
2) put ribs on / cook for 2 hours.
3) 2 hour mark time for FL / 2 layers of foil / rib / 1 Tbs butter / sprinke of brown sugar / drizzle of honey / wrap up and put meat side down.
4) 3 hours mark ribs come off / unwrap and put back on grill / take drippings from foil and pour back over the ribs (meat side up).
5) cook 30 to 45 minutes until a toothpick goes thru like butter (i'm trying to say that in my best italian accent) like butter.
okie dokie. get ready for some of the best ribs you have every had. enjoy my friend.
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I knew the world champion Sparky would weigh in. Hog Father you are sworn to secrecy with this technique......but results are worth the level of security.
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That's how I make All my ribs. Since getting the secret secret recipe from Sparky a while back ;) ;D
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