Foil vs. Butcher Paper vs. No Wrap—which method makes the best ribs?

Have you ever wondered if wrapping your ribs in butcher paper or aluminum foil makes a difference? Maybe you’ve pondered whether even wrapping the ribs affects the cooking process. I know I have, so I decided to experiment on the smoker and cook Ribs 3 Ways. For this experiment, I left one rack of ribs unwrapped and wrapped one in butcher paper and the other in aluminum foil. I seasoned and cooked the ribs the exact same way, so there were no variables.

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Products Used:
• Heath Riles BBQ Garlic Jalapeño Rub https://bit.ly/2yXvmD4
• Heath Riles BBQ Sweet BBQ Rub https://bit.ly/3d66DKT
• Heath Riles BBQ Butcher Paper https://bit.ly/3JP0zcI
• Aluminum Rack/Tray https://amzn.to/4eN9Csn
• Black Latex Gloves https://amzn.to/3RPAqOQ
• Aluminum Foil https://amzn.to/3xHt2yf
• Royal Oak Charcoal Hardwood Charcoal Pellets https://amzn.to/3IQZfGH
• Thermoworks Thermapen One https://bit.ly/43qX2Za

Ingredients:
• 3 Racks of St. Louis Style Ribs
• Heath Riles BBQ Garlic Jalapeño Rub
• Heath Riles BBQ Sweet BBQ Rub

Directions:
1. Fire up the pit: Stoke the Traeger Ironwood XL with Royal Oak Charcoal Hardwood Pellets and heat it to 275℉.
2. Trim the ribs: Unwrap the 3 slabs of St. Louis style ribs and trim to your liking, removing any stray pieces of bone and hard fat/gristle. (For more on trimming ribs, check out this post.)
3. Add seasoning: Season the trimmed ribs on both sides with Heath Riles BBQ Garlic Jalapeño Rub and Sweet BBQ Rub. Pat the seasoning in with your hands and let the ribs sweat for 5 minutes while the grill heats up.
4. Start smoking: Place all three racks of ribs directly on the Traeger Ironwood XL and smoke for 2 hours, spritzing with water at the 1-hour 15-minute mark.
5. Divide and conquer: To test different methods, wrap one rack in aluminum foil, one in butcher paper, and leave one unwrapped. (Watch the video to see how I wrapped the ribs.)
6. Finish smoking: Return the ribs to the Traeger Ironwood XL and cook for 1 hour and 15 minutes until the internal temperature reaches 204℉. Remove the ribs from the pit and let them rest before serving.

Chapters:
0:00 Intro
0:19 Prep and Season Ribs
2:33 Place Ribs on Traeger
3:22 Add Pellets
3:47 Spritz Ribs
4:06 Wrap Ribs
5:50 Temp Ribs
7:53 Take Ribs Out of Wrap
8:45 Slice Ribs
9:55 Taste Ribs
12:10 Outro

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Heath Riles, pitmaster
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