At a Memphis comp, I watched a guy wrap his ribs in butcher paper instead of foil

It was the Memphis in May event last spring, and I was helping my buddy at his stall. The team next to us pulled their St. Louis ribs after 3 hours, wrapped them in pink butcher paper, and put them back on. My buddy swore foil was the only way to get them tender. But when they unwrapped them, the bark was still dark and crisp, not soggy. I've been testing both methods ever since. Which do you think gives better results, paper or foil?

3 comments

3 Comments

willow_king1mo ago

The Memphis in May rules actually require butcher paper for the turn-in box, not foil. Teams use it in competition because it lets the bark breathe and stay firm. At home, foil steams the meat faster which can make it fall off the bone, but sometimes too soft. I prefer paper for that competition style bite where the meat pulls cleanly from the bone.

jamiew8311h ago

Try wrapping with paper next time. It really does keep the bark from getting soggy. I switched last summer and won't go back.

wren_ellis121mo ago

Guess I've been ruining ribs with foil this whole time.