After 20 years of smoking ribs I finally stopped wrapping in foil

I was at a competition in Memphis last summer and noticed the top teams were all using butcher paper instead of foil for the Texas crutch. That got me curious so I tried it myself on my WSM 22. The bark came out way better and the ribs weren't as mushy. Has anyone else switched and noticed a difference in texture?

3 comments

3 Comments

jesse_green5526d ago

Man, I hear you on that "ribs weren't as mushy" part. That's exactly what pushed me away from foil too. I spent years wrapping my spares in foil and wondering why the bite felt off, like the meat was almost falling apart too fast. Then I tried butcher paper on a whim for some baby backs last summer and it was like a lightbulb went off. The bark stayed crunchy and the meat still had that nice pull, not that wet, steamed texture foil gives you. I actually got a bit of a crust on the bottom from the paper too, which I never got with foil. It's a small change but it really does make a difference in the final bite.

terryk2826d ago

Totally feel you on that @jesse_green55, the paper swap is a game changer for keeping that bark from turning to mush. I made the switch last year too and never looked back.

mason.brian24d ago

Oh wow, here we go again with the meat paper revolution. Glad you guys are having your little butcher paper cult moment, it's cute really. I swear every summer someone discovers this and acts like they invented fire or something. Don't get me wrong, I'm happy for you, but can we admit the real game changer is just not overcooking your ribs in the first place? Foil, paper, or wrapping them in an old t-shirt, if you can't nail the temp it's gonna taste like regret either way.