That one tip about wrapping ribs changed my whole approach

This old pitmaster at a competition in Kansas City told me to wrap my ribs in butcher paper instead of foil when they hit 165. I'd been using foil for years, thinking it was the only way to keep them from drying out. Tried it his way last month on a rack of St. Louis cuts, and the bark stayed way more intact. The texture was different too, more bite but still tender, not that mushy fall off the bone thing. Honestly I was skeptical because foil seemed easier to seal up tight. But the paper let them breathe just enough without losing moisture. Has anyone else switched and noticed a big difference in bark quality?

2 comments

2 Comments

adams.harper3d ago

Funny how letting things breathe a little often works better than sealing them up tight.

parker_jones503d ago

Agree @adams.harper, my tight seals just make me sweat more.