Why I Wrap Ribs in Butcher Paper...

By HowToBBQRight · 360 min

Ingredients

Instructions

1. Trim excess fat and remove the membrane from both racks of ribs.
2. Brush the ribs lightly with yellow mustard, season with the Hot BBQ Rub, then add a layer of TX Brisket Rub. Let them rest at room temperature for 20 to 30 minutes.
3. Set the smoker up for indirect cooking at 225 to 250°F using hickory wood.
4. Smoke the ribs for 2½ hours, until the rub has set on the surface and the colour is dark mahogany.
5. Mix the mop: combine the strained Italian dressing, the water and 2 tablespoons of BBQ rub, and stir well.
6. Baste the ribs with the mop every 45 minutes, or as needed.
7. After 2½ hours, take the ribs off the smoker and wrap each slab in butcher paper, then put them back meat side up. Optionally, monitor the internal temperature with a wired probe set to 202°F.
8. When the ribs reach the target temperature, rest them for 45 minutes in an empty cooler, lifting the lid every 15 minutes to let steam escape.
9. Unwrap the ribs, cut each slab into individual bones and serve with BBQ sauce on the side.

Summarized from HowToBBQRight's video. Watch it for the details.

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