The act of encasing smoked ribs in a specific type of paper during the cooking process involves a particular technique used in barbecue. This method, often employed after the initial smoking phase, utilizes a specialized paper that is designed to withstand heat and moisture without disintegrating, essentially creating a temporary barrier around the meat. The process serves to influence the final texture and moisture content of the cooked ribs. For example, pitmasters often implement this approach midway through the smoking session to enhance tenderness.
Employing this wrapping procedure offers several advantages. It assists in regulating the internal temperature of the ribs, preventing them from drying out while simultaneously allowing them to continue cooking. Furthermore, it contributes to a softer bark, the flavorful crust on the outside of the meat, by trapping steam and rendering the exterior more tender. The historical context is rooted in the desire to replicate the results of traditional barbecue cooking while managing the environmental variables inherent in outdoor smoking.
