Stopped by a BBQ joint in Kansas City that changed how I do ribs

I was driving through KC last month and stopped at this place called Slap's BBQ. They had these St. Louis cut ribs that were fall-off-the-bone but still had a clean bite. I asked the pitmaster how he got that texture and he told me he wraps them in butcher paper after 3 hours instead of foil. Said it lets the meat breathe while still keeping moisture. I tried it on my last cook and the bark was way better than what I get with foil. Anybody else tried wrapping with paper instead of foil on ribs?

3 comments

3 Comments

the_alice1mo ago

Man, I still wrap my ribs in foil like it's 1998.

wadew511mo ago

Is the bark really that big a deal on ribs though?

wade8711mo ago

Read a similar thing on a BBQ forum, @the_alice, paper really does beat foil for keeping bark intact.