1. Start by laying out two sheets of butcher paper.
Around an arms length is more than enough (x2).
You also want to overlap the sheets in the center.
2. Spritz the upper portion of the butcher paper
This can be with warm water, ACV, apple juice, beer, etc. really any liquid you have on hand.
You’re also not saturating the paper, you’re spritzing it so that it’s workable and so that you can create a tighter seal on your ribs.
Note: Butcher paper is a porous material, unlike aluminum foil which is non-porous.
Meaning, you can’t wrap with excess amounts of liquid or wrap ingredients.
3. Place the ribs at the top of the Paper, meat side down.
Leave around an 8-12″ gap at the top.
4. Curl the upper portion of the butcher paper over the top of the ribs.
Then tuck the paper under the rack and pull the rack/paper towards you.
Again, the goal is to create as tight a seal as possible.
5. Fold the sides of the paper inwards over the edges of ribs.
Once folded, use your hand to make a crease into the folds on the length of the remaining paper – do this on both sides.
6. Fold the now wrapped ribs onto the creased sides once.
On the other end of the remaining paper, fold it on-top of itself once.
7. Now fold the ribs over one more time so that the ribs lay meat side down over the end of the paper.
Note: If you don’t have excess paper, no sweat! As long as the ribs are wrapped in 1-2 layers of butcher paper, you’re set.
9. Return the ribs to your smoker meat side down
