I agree that video in the Reddit post is a crime against BBQ.
I have used foil a number of times, if I do anymore, I try to use it as short a time as possible to get my cook done in the required time. I actually prefer doing them unwrapped all the way and most of my family and friends do, as well, it seems. Though they're not as picky as I am if they are 'falling off the bone'. I can't say as I've ever wrapped ribs in butcher paper like I do beef.
It’s a good idea not to wrap them at all, although I guess it’s necessary if you insist on covering them with apple cider vinegar, honey, butter and whatever else people use in their 5-4-3-2-1.5-.4 ribs.
I have a buddy who likes to do his briskets wrapped in muslin, I think? Then he slathers them in butter so they soften into roast, essentially. It's good, but no bark, no smoke ring. More like oven-cooked than I would expect out of someone with a giant 500-gallon offset smoker.
Figured somebody would agree with the "what in tarnation is going on here?" comments. That video seems to be a way to boil the ribs without actually boiling them. Certainly would prevent any smoke-flavor from touching the meat, right?
We can almost taste the mushy McRib-like texture from here
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
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