Should you wrap your ribs in .. Foil // Butcher paper // Not at all ????

hey pitmasters what is up today we're going to do a riff test rep rip wrath test [Music] so one of the first thing that we're going to do is fire off a barbecue I have some leftover charcoal in there clean it up a little bit shake off the ash and now we're going to put new charcoal in and set it up to smoke I'll put in some come on Joe big block now put in three of these fire starters light them up when I do a video about smoking meat I normally use aluminum foil for wrapping and I got a lot of comments why don't you use butcher paper to be honest I haven't used butcher paper ever so I haven't tried it and I think I should be giving it a try before I judge it right so today we're going to a test we're gonna have three slabs of ribs one we're going to wrap in aluminum fall one and butcher paper and one without I got the I come in here as well and it's kind of like the first time for me after they were using before so it's kind of exciting let's install it on the barbecue set it up and get it to work well just put it in our I command and it should be very easy to do put it in the plug so our pit is hot we got our I command all set up fantastic now we're going to put in some smoke wood and put back the heat deflectors put on the grill brace and then start a bar I come in again look at these beautiful rips that we got st. louis-style giant slabs of ribs with a lot of meat on them now I'm gonna do this the easy way I got my roll of aluminum foil here I'm gonna put these on there we go we'll get the superlicious barbecue rub and get that on there now if you want a heavy coat you might want to consider putting on some mustard or like an oil light oil with little flavor press it on a little bit sure it sticks on there now we'll flip them around and we got to take the membrane off on the other side and then we'll put some rub on it as well now that our barbecue is all set up we got our ribs dusted we're going to put them on let catch a little bit of smoke rip side down I got the extender grade so that's how we're going to put it on three we're talking about the Big Joe here it's got so much space but with these ribs you just need more well close the lid but the I command do its job so we'll set the temperature on the barbecue to 225 which is 110 degrees Celsius you can hear the fan blowing it's now at 205 so as you can see the I command is doing this job it's producing smoke the smoke will slow down over time when it's reached the desired temperature I just need to give it a little time but in the meantime we don't have to check it it will be stable for hours and hours and that's the great thing about this also it's based on Wi-Fi so I can go to the shop and still have a good read out on my thermometer and know that my pet is in check one thing that you want to be looking for when you're setting your bit up like this if you want to have your tough vent open just the way you would normally do when you set it to 225 so in this case I'm just gonna set it to the first stripe normally I'm a little bit more close but now can have it open because the I command will control it the ribs have been on for two hours we're going to take them off and wrap them in foil butcher paper and yellow one we're just gonna leave on wow they look good you got a nice bit of smoke color on there let's get our first slap off and oh she's already getting hot look at that juicy nice nice bit of color on there as well I already like the aluminum fall better because it's in position well there we go look at that now would normally rep these ribs with a little bit of butter maybe sugar apple juice just to get that steaming effect going but the butcher peg was not going to hold all that moisture and we got the rib there that's going on the grill without any repping so I think it's fair if we just this time for once did not put anything into this foil and we're just going to cook them as they are so the tin foil and the butcher paper back on now we got to keep our eye on these ribs on top because they are not wrapped and it probably gonna cook much faster we'll see we'll see we smoked our ribs for two hours we've wrapped them for two hours and now we're going to take them off and see how they're doing Wow the one that we didn't rep it looks really really good got a nice bit of color on there so just want to take it off I'm going to compare them so we get off the one that we didn't wrap there we go this is the one in butchers paper this is the one in aluminum foil now let's open them up and take a look inside see how the aluminum foil is doing look at the amount of juice that's in there now we'll open up the butchers paper now the first thing that I want to do is measure the core temperature and dry air and they're at 66 degrees 67 degrees Celsius now let's take a look at the ribs in a butcher paper and they're at 90 degrees Celsius look at this the aluminum foil is at ninety point seven normally I would aim for 98 degrees Celsius so that means that the ones that we wrapped in aluminum foil they cook much faster than the one in which space and especially much faster than the one that we didn't rep now the one that we didn't wrap was sitting on top on an elevated position so it could be that it received a little less radiation heat from the body but at the same time this is ceramic grill so we expect you know almost the same temperature the hot hair arises so yeah it should be not much different the rips that we haven't wrapped we're going to put them straight back on the grill because they need a little while more and I'm going to put them at the lower precision I will put some sauce on those later I like to put on a generous amount of barbecue sauce now I'm going to use the spatula to help me get this rib back on first I'm going to put on the one that's wrapped in butcher paper there we go [Music] and last we're going to put on the one that we wrapped in aluminum foil I'm going to set it on top for easy access there we go and we just want to get it in for a few minutes for that sauce to heat up because basically it's already fully cooked look at how much moisture we captured from these ribs from the aluminum fall we captured a lot and from the butcher Spaceship paper we captured much and much less whereas from the ribs that we didn't wrap of course we didn't catch anything but this basically means that the moisture is kept inside the aluminum foils completely sealed that's probably also the reason why it cooked much and much faster it retains its own heat and using a thick aluminum fall like I did it's just gonna make that even worse so what I'm looking for is the stripes of the brush to disappear from the sauce but what I can see the sauce is hot and the stripes don't disappear that means the sauce is basically too thick to let the stripes disappear but I know the ribs are done so we're going to take them off these these are really beautiful now we can start slicing into these and get a bite look at those juices I just I'm just touching it real light look at that it's just crazy just start dripping out that slice of one rib man I'm really really curious to see how this turned out okay that's a beautiful thing let's bite into it there we go [Music] this super tender super moist I think it's actually a little bit overcooked look at that I can just if I use my finger side you can just break it away from the bone put it out clean off the bone so that's a little bit overcooked to my personal preference but these things are super juicy you can see clearly get that beautiful smoke ring right there you got a nice bit of flavor from the rub and the sauce this is super tasty so let's check on these ribs see if they're done yet they're looking good 97 perfect that's what we had last time with the ribs that we had in tin foil so it's time to take this off look at look at how juicy they are look at so these spend a little bit more time on the grill without being wrapped you can see what happened is they got crispy on the bottom so that what happens when you leave them longer out on the foil but we're still good I guess let's slice into it let's lies a rip out of it oh that definitely overcooked it on the bottom but look at these ribs super juicy as well nice coloring look at that smoke ring yeah they're really good super juicy no I got it right look at that now it's looking good look at how juicy that rib is it's really tender so we can just pull that bone we're straight out look at that now let's bite into this huh is really weird because there's almost no difference between this and the aluminum for its flavor and texture I would expect these to be I don't know like more of a bar but the Exeter you don't just it has the same amount of bark texture except for the bottom of course but I'm not calculating that that's something that happens but Wow keeping them on the grill longer I have to conclude that compared this to the 10 fold there's no difference it's absolutely the same that's really weird because a lot of people talk about it of course there's not beef ribs or brisket now the only thing left to do is wait for the rib that we didn't wrap it and see how that turned out compared to the ones that we wrapped them we just finished these ribs at 97 degrees Celsius finally one and a half hours later than the other ribs but I must say this one has got a beautiful bark on the outside you see how currency that is how soft the rest is but how can she dad outside Marcus absolutely beautiful let's slide into it and see how it compares to the other ribs go look at that beautiful ribs and they're still juicy looking good right Lucy's and they actually got shorter these sweeps are the shrunken more in size than the other ribs it a little bit dry on the top but got a way better smoke ring on them if we press them they're still juicy there's a lot of fat in that I drained it out now there's only one thing left to do bite into it right there we go look at that a nice bite and I think this is still gonna be clean of the bone if I'm right actually I'm not right look at that almost clean of the bone these ribs got a lot more true on them and I think it's not we cook them through the same temperature and it broke down a lot slower the ribs they taste more like pork they get a lot more meat flavor but the flavor of the rub and if the sauce is a lot less because the juices from the sauce that disappeared you know these are not bad ribs don't get me wrong but I'm going for the red lips I like it a lot more you want to give it a try color man should I slice one for you give it a try it's worse with the downside is more crunchy but it's it's not as tender as the ones before drop and the sauce are not as strong in flavor as the ones that we read so these grips are great I love them but if I have to choose I would rather wrap my ribs and I have to say that when you're cooking ribs and you're gonna wrap them there's not much difference between wrapping them and butchers paper or aluminum foil we're gonna do this test again on four same brisket or beef ribs and see how that mark the Philips with with that butcher paper and then maybe we'll get a difference well I hope you guys enjoyed this video and I hope you give it a big thumbs up if you did leave us a comment down below on your experience you know what is your experience with butcher paper with aluminum for or like wrapping furnace not bread I'd love to know and I want to say big thank you to our patrons that support our channel that helped us do what we're love to do and I want to say big thank you to our YouTube members hey see you guys next time until then keep on grilling and a smart lick [Music]

Channel: Pitmaster X

Views: 911,707

Rating: 4.8275523 out of 5

Keywords: ribs, how to smoke ribs, barbecue, bbq, spare ribs, st louis style ribs, how to grill ribs, pitmaster, bbq sauce, pork, meat, food, how to bbq, home made ribs, overview, baby back maniac, texas, food network, traeger, kamadojoe, kamado, pulled pork, smoked pork, foodie, aluminium, aluminium foil, butcher paper, wichita, camp chef, bge, charcoal grill, smoking ribs, review, ceramic, howtobbqright

Id: kErpeSxvUfE

Length: 15min 42sec (942 seconds)

Published: Sat Oct 20 2018