Iberico Baby Back Ribs - Foiled vs wrapped in Butcher paper
- Blues Hog Original BBQ Sauce
- Step 1 Trim the ribs and rub them
- Step 2 Put on your grill at 107 C (225 F) for 3 hours. Add smoke for the first 30 minutes – 1 hour
- Step 3 Foil/wrap with butter and apple juice. Cook for 1 hour at 130 C (266 F)
- Step 4 Glaze with BBQ sauce and cook for 45 minutes at 107 C (225 F)
I have read and seen a lot written about the advantages og wrapping your meat in butcher paper rather than foiling them. I therefore decided to try it out today. As Iberico baby back ribs are quite fatty, they will melt away if you cook then using the 3-2-1 method (3 hours with smoke, 2 hours foiled and 1 hour glazed). I therefore cooked these using the 3-1-0,75 method (i.e. 3 hours with smoke, 1 hour foiled and 45 minutes glazed).
I have purchased some really good Iberico baby back ribs. The ribs where trimmed and the membrane removed from the back (use a butter knive to go in under the membrane and loosen; you will then be able to pull it right of using a paper towel).
The ribs where then rubbed. Use my award winning pulled pork rub (click here) an add some extra heat (e.g. cayenne, chili or the like).
As I have just acquired a Traeger grill (which I really love), I decided to use this to cook the ribs. I added the ribs to the grill and set it to smoke for 30 minutes. I then turned up the temperature to 107 C (225 F) for 2,5 hours. If you do not own a Traeger, just put you ribs on the grill at about 107 C (225 F) for 3 hours.
After having been on the grill for 3 hours in total, take the ribs out and wrap/foil then. During this cook I wrapped one in butcher paper and one in foil. I added saltet, Danish, butter and apple juice to both.
Turn the heat up to around 130 C (266 F) and cook for one hour.
As you can see in the picture below, the ribs on the right (which where foiled) have a bit more “shiners” where the fat has rendered away and exposed the bones. My experience at this point in the cook is that the ribs foiled had been “boiled” and was far more loose in the structure compared to the one wrapped in butcher paper.
I then glazed the ribs using the Blues Hog Original BBQ sauce (this is really great). The ribs where then cooked for an additional 45 minutes at 107 C (225 F) and was then taken out.
Again the ribs to the right had been foiled and the ribs to the left had been wrapped in butcher paper.
The rib below had been wrapped on butcher paper. You can see that the meat still has some texture but at the same time it was SUPER tender.
The below rib had been foiled. As you can see, the meat had lost more of its texture and was a bit more “mushy” (yet still delicious) 🙂
So, to the conclusion; which is better? In preparing this, I tried this a couple of times with different temperatures. In my experience, it is al about adjusting temperature and cooking time to match the result that you want. If you do this, it does (almost) not matter if you foil of wrapt in butcher paper.
The meat cooked in the butcher paper did, however, seem to be less boiled and had a bit more of that “grilled” taste.