How to get a GREAT bark on BBQ Ribs by using Butcher Paper (instead of foil) for the Rib Wrap. Perfectly smokey, juicy, delicious barbecue ribs cooked on the Outlaw Stick Burner Pit.

#butcherpaper #ribs #howtobbqright howtobbqright

Butcher Paper St Louis Spare Ribs Method

WHAT MALCOM USED IN THIS RECIPE:
Killer Hogs Hot Rub http://bit.ly/TheHotRub
Killer Hogs TX Brisket Rub https://bit.ly/TXBrisket
Killer Hogs Vinegar Sauce https://bit.ly/TheVinegarSauce
Thermoworks DOT https://bit.ly/ThermoworksDOT
BBQ Gloves https://bit.ly/H2Q_BBQGloves

Butcher Paper Ribs Ingredients:
2 racks St Louis Spare Ribs
1/4 cup yellow mustard
1/4 cup Killer Hogs Hot Rub
1/4 cup Killer Hogs TX Brisket Rub
1 bottle Zesty Italian Dressing strained
16oz water
2 Tablespoons BBQ Rub (any brand)

Directions:
1. Trim excess fat and remove membrane from both racks of ribs.
2. Apply a light coat of yellow mustard to the ribs and season with Hot BBQ Rub followed by a layer of TX Brisket Rub. Allow the ribs to rest at room temperature for 2030 minutes.
3. Prepare smoker for indirect cooking at 225250 degrees using hickory wood.
4. Place ribs on the smoker and cook for 2 1/2 hours or until the rub adheres to the outer surface and the color is a dark mahogany color.
5. Mix your BBQ Mop by combining strained Italian dressing with the bottle of water and 2 Tablespoons of BBQ Rub and stir well.
6. Baste the ribs with BBQ Mop every 45 minutes or as needed.
7. After the ribs cook 2.5 hours remove from the smoker and wrap each slab in butcher paper. Place the ribs back on the pit meat side up. Optional use a wired probe thermometer to monitor the internal temperature in the ribs set for 202 degrees.
8. Once the internal temperature reaches desired temp, remove the ribs from the pit and rest for 45 minutes in a dry (empty) cooler. Be sure to lift the lid every 15 minutes to alllow steam to escape.
9. Unwrap the ribs and cut each slab into individual bone pieces. Serve with your favorite BBQ Sauce on the side for dabbing.

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