Foil vs butcher paper for wrapping ribs

[GreaseShirt]

Heyo, I wanna try Mad Scientist BBQ’s method of pouring some smoked pork lard on the ribs when you wrap. In his video he does it in butcher paper but all I’ve got is aluminum foil, do you lot think it’ll make any difference?

[smokin fool]

I used to foil wrap, never tried the paper method but for what it's worth I leave them naked now.

[GreaseShirt]

Do you spritz?

[smokin fool]

Depends....yes and no....sometimes....
I don't really plan a smoke, I see what transgresses during the cook and go from there, nothings really written in stone around here

[Spinaker]

I use Foil. Butcher paper soaks up too much of them drippins’.

Foil on the other hand allows you to save them drippins’ to pour over the meat when it’s done! 😎🙌👊🏻

(I use this method for brisket and pork shoulders, I don’t ever wrap my ribs.)

[texastweeter]

Or let it drip into beans baby!

[Spinaker]

Mmmmmmmm, drippin’ beans!!!!! Heaven is a Dutch oven brother! texastweeter

[Rob whatever]

I wrap spare ribs in foil for the last 30 minutes. I spritz some cider vinegar along with BBQ sauce on the foil and put the ribs meat-side down. I really think this adds to the flavor profile and the ribs look a lot more appetizing than just dry ribs.

My two cents.

[IowaGirl]

If you like ribs that are a bit more tender -- closer to fall off the bone or all the way to fall of the bone -- then wrapping is helpful. I've wrapped in foil and in butcher paper. IMO there was a tiny bit of difference, but the difference could have been from other factors, not the wrap. If all ya got is foil and you want to wrap, then use foil.

[bbqLuv]

Foil wrap just works, and besides it is easier than wrapping in paper.
I use the 3-2-1 method in principle but not in practice. Smoke first, wrap for tenderness, and set the sauce.
Although I have never used lard in a wrap, why not replace the butter with smoked lard? Seems to work for YouTubers'

(3) How to Cook BBQ Pork Ribs | Traeger Staples - YouTube

[Oak Smoke]

For my 2 cents worth I gave up wrapping because I don’t want my ribs that soft. When I did wrap I tried both foil and butcher paper. The paper was so messy and I could find no appreciable difference between it and foil so I went with foil until I stopped wrapping altogether. I haven’t spritzed in a long time either. I learned so much when I read Meatheads lessons on bbq myths. He was concerned that spritzing just cooled the surface of the meat and prolonged the cook. After trying it a couple of times I couldn’t see much difference so I stopped that also. The whole wrapping, spritzing debate is much like a Ford-Chevy debate. Pick one and enjoy it, but you’re not going to change many minds on the other side.

[bbqLuv]

My 2 cents worth is change from a nickel

[radiodome21]

I did 4 racks on Sunday. They were cheap ribs and small. I did them on the pellet smoker because I took my son to the Super Mario Brother’s movie while they on the smoker. I wrapped them all in foil. If I wrap it’s only in foil. I have only used paper on beef. I’ll spritz if I have time or remember too. My family likes fall off the bone ribs so foil helps with that.

[bbqLuv]

I have found time and again spritzing after wrapping in foil does work very well, but it does use up leftover spritz.

[Murdy]

I also did a couple racks of cheap/small ribs on Sunday, there must be some going around.

In my case, did not wrap.

[Bad Hat BBQ]

IF I wrap, I use butcher paper....mostly because I bought a big roll about 3 years ago- available -easy access (it came with small stand and integrated cutter)

I wrap my Chuck Roasts more than anything else

[HawkerXP]

No wrap needed when hung in my Black Beauty.

PBC, PBC, PBC!

[bbqLuv]

PBC, Pellet Best Cooker???
Pabst Best Cooker???

[HawkerXP]

PBC, Pabst Blew Chunks. bbqLuv

[Purc]

Since getting the Bronco and hanging both pork and beef ribs, I no longer wrap and I prefer hanging the ribs. I always spritz with 50/50 ACV and Apple Juice.

[Rob Johnston]

I have always wrapped in foil. Just what I got used to

[Bogy]

I have a roll of paper. Used it once. If I wrap I use foil. I don't wrap if I don't need to.

[Mlambert603]

Mad Scientist guy is a good guy but he likes to pour lard over everything... Its completely unnecessary and a waste of time and money to do this for ribs... Smoke at 250 for 2 2-.5 hours, wrap in foil for 45-50 mins.. done... and you don't need honey, maple syrup, brown sugar, butter, parkay in your wrap... use 1/2 apple juice and 1/2 apple cider for your spritz. Spray your foil 4 or 5 times before you wrap. You also dont need 3 types of rub or 5 applications of rub. Some of these Youtubers are abnoxious with all the crap that they "test". My preference is foil wrap for everything but I do like paper sometimes for beef. I smoke Beef ribs and whole chuck rolls and clods a lot. I think paper is best on brisket and beef ribs. Foil for the rest IMHO. Sorry... had a little meltdown there HAHAHA

[JLR]

I saw where he put the lard on the brisket. I’m not sure why. However, I must admit that occasionally when I wrap ribs, I put a little butter and brown sugar because I like the added buttery sweetness.
I think a lot of the YouTubers sell rubs so they ladle it on in hopes of getting viewers to by it and use it up quickly.

[Sweaty Paul]

Sometimes I cook them nekkid, sometimes wrapped in foil, sometimes a weird combo, and only once with butcher paper. I tend to cook them the way I know my friends or family prefer them. If they want "fall off of the bone" like a couple of my friends prefer then I wrap in foil. If they are for just us often they are nekkid unless I am running out of time. I almost never add anything to my wraps and just let them sizzle in their own goodness.