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Switched from wrapping ribs in foil to butcher paper and my bark finally stopped turning to mush
Did 3 racks of spares on my 22 inch WSM last Saturday and the paper ones had way better bite and color. Foil steamed them so soft the bones slid right out, which some folks like, but I want that tug. Anybody else make this switch and never look back?
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oscarc537d ago
I read on AmazingRibs that foil basically traps all that steam and you end up braising the meat instead of smoking it, which explains the mushy bark. Paper lets some moisture escape so the outside can actually dry out and set. Made the same switch on my 18 inch WSM around Memorial Day and the difference in color alone was crazy. The foil racks came out pale and wet while the paper ones had that dark mahogany look. I still wrap in foil if I want fall off the bone for a party but for myself it's paper all day now.
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keithbutler7d ago
Totally get the "paper all day" thing, that mushy foil braise killed my bark too.
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