Why I Wrap Ribs in Butcher Paper...

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:

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 20-30 minutes.
3. Prepare smoker for indirect cooking at 225-250 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.

Connect With Malcom Reed:

[mr.strawberrie]

It's been fun watching the production value improve over the years. Congratulations on the upgrade! You've earned it.

[NorrisChuck]

Love the new smokehouse. Before I cook anything I make sure to look up if Malcolm has a video on it. Everyone thinks I’m a pit master but all I do is follow your directions 😂

[ozzieman]

Malcolm is the undisputed king of barbecue! So many great videos, a great teacher who enjoys his work!

[FenrisRising]

Just tried this and WOW! The mop was perfect, ribs were perfect, texture was perfect, the result was perfect. You have taught me so much over the years, and I want to thank you from the bottom of my heart. Please keep showing us how to “BBQ Right”.

[bradenroome]

I’m happy for you Malcom to see the progress you’ve made. I’d love to see a tour of the smokehouse it looks awesome!

[papac]

You’re the best Malcom, and I’ll tell you why; it’s the way you explain every detail, and the reason for it as you cook. Congrats on the new digs too!

[RamPatriot]

Another great lesson. Have watched Malcolm for a few years. Started in that breakfast nook to now a professional presenter in a professional set. Well done Malcolm. Enjoy every one of your videos.

[drunkinmaster]

Malcom is a marketing genius. He knows how to nail the BBQ essentials all while using his products. Throw in a dash os charisma and he has you hooked. How can you not love this Man

[blakehasty]

I'm not going to lie.... I have done a bunch of charity cooks and cooks for my local fire department and this man has taught me everything I know! I owe him a thanks to developing my style of cooking! I have been watching him cook since the first of his videos!

[jamesmorton]

Been With Malcolm since the kitchen days. He has come so far and definitely helped me do what I love, cooking

[OleTom]

Let's get that smokehouse tour, looks so so cool! Excellent video, you rock Malcom!

[gturcott]

Love the new set up but also loved your old school set up
Outside on your deck!!

[Filmman]

Malcom, would love a tour of the new smokehouses in a future video!😮

[SpoonForkHeart]

You always give the best tips and tricks, thanks so much for all the knowledge and great recipes.

[dubosce]

I’ve been watching you for a long time and you have made me a better pit master and cook! I love the new smoke house. Congratulations!! East Texas guy here, so I appreciate the Texas style items you do, but I also appreciate the bbq items I won’t normally find in my area. You also use every type of smoker and you have something for all of us. Keep up the great work Malcom

[FCT]

Malcom has come a long way since the first video I watched back in his kitchen with the basic pork butt video. Well deserved, Malcom is the man!

[beachcityboy]

I made a couple of racks of baby backs following this method, and they were great ! I gave one rack to my neighbors, they said it was the best they've ever had. Thanks, Malcom!!!

[Cbbq]

Luv your new bbq area. Please do a webinar just showing us your new kitchen/bbq area. We are always looking for new ideas for our bbq area

[brucereynolds]

Love Malcom Reed! The BBQ in the world has improved because of this man.

[gerryhenning]

First of all, I absolutely love the outdoor kitchen/smokehouse!! I want one myself!! Secondly I really enjoy the content you put out there for the rest of us here, I learn something every video!! Thanks Malcolm!!