I've gotten to the point lately that I don't wrap my ribs at all, I just let them ride it out. However, one of the things I miss by not wrapping is the juices from the foil pouch. I always liked to add those juices to my sauce/glaze. Now I've finally gotten a roll of pink butcher paper and I'm doing ribs this weekend. So I thought about doing a quick wrap, just like 30m or so, to get some of those juices without totally destroying my bark.
So I guess my question is, is it worthwhile to do this for only 30m? Secondly, since I've never used butcher paper before, would you recommend double layering the paper? Thanks.
So I guess my question is, is it worthwhile to do this for only 30m? Secondly, since I've never used butcher paper before, would you recommend double layering the paper? Thanks.