How To Wrap Ribs In Butcher Paper For BBQ
Recipe Overview
Overview
In this recipe, Malcolm Reed showcases his technique for preparing spare ribs in a new smokehouse, emphasizing the benefits of wrapping them in butcher paper. This method not only enhances the flavor but also helps achieve that coveted Texas-style bark. The use of yellow mustard as a binder is a clever trick that ensures the rub sticks well, while also providing a visual cue for even coverage.
The process begins with seasoning the ribs with a hot rub, which adds a nice kick without overwhelming sweetness. Malcolm explains the importance of allowing the ribs to sweat after seasoning, which helps the flavors meld together. As the ribs cook, he maintains a steady temperature, ensuring they absorb the smoky goodness from the hickory wood.
After a couple of hours, the ribs are wrapped in butcher paper, which allows them to steam gently while still developing a crust. This technique is particularly effective for achieving tender, juicy ribs that retain their flavor. Once cooked, the ribs are rested to let the juices settle, ensuring each bite is flavorful and moist.
Malcolm’s enthusiasm for BBQ shines through as he shares tips and tricks, making this recipe approachable for both beginners and seasoned grillers. The end result is a deliciously smoky, perfectly cooked rack of ribs that will impress anyone at your next gathering.
Recipe Details
Steps & Tips
Get a couple of racks of St Louis cut spare ribs.
Rub yellow mustard on the back side of the ribs.
Tip: Use yellow mustard as a binder for the rub to create a tacky surface.
Season the ribs with a hot rub, patting it in to ensure it sticks.
Flip the ribs over and repeat the seasoning process.
Tip: Wrap ribs in butcher paper to absorb moisture and allow smoke in without steaming.
Allow the ribs to sit and sweat for a while.
Fire up the stick burner and prepare it for cooking.
Add Royal Oak briquettes to the firebox and let them get hot.
Add hickory wood splits to the hot coals.
Put the ribs on the rack in the smoker, ensuring they are straight.
Shut the smoker to let it cook.
Mix zesty Italian dressing with water and rub for a barbecue mop.
Tip: Run Italian dressing through a wire mesh strainer to avoid chunks in the mop.
Drizzle the mop on the ribs to keep them moist.
Check the ribs after about 45 minutes for color.
Tip: Aim for a cooking temperature of 275°F when wrapping ribs.
Add more rub to any bare spots on the ribs.
Wrap the ribs in butcher paper after about 2 hours 45 minutes.
Tip: Moisten the back side of the ribs lightly before wrapping to enhance flavor.
Insert a probe into the ribs to monitor internal temperature.
Tip: Use a probe to monitor internal temperature for precise cooking.
Rest the ribs in a cooler for 45 minutes to an hour.
Tip: Use the grease from the butcher paper as a fire starter.
Cut the ribs from the back side to serve.
Serve the ribs with sauces on the side.
Tip: Serve sauces on the side for dipping instead of glazing the ribs.
Ingredients
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Wrapping ribs in butcher paper helps retain moisture while allowing smoke to penetrate.
- •Using mustard as a binder helps the rub adhere better and allows for even seasoning.
- •The ideal cooking temperature for ribs is between 225°F and 275°F.
- •Resting the ribs after cooking allows the juices to redistribute, enhancing tenderness.
