The type of wrap makes a huge difference in cooking time and texture. The butcher paper-wrapped ribs will be just as tender as the foil-wrapped if you cook them longer. The bark on the butcher paper ribs will be superior and for me a better-tasting rib when no sauce is applied. I've come to appreciate the traditional cooked ribs with no sauce but if you want a sweet and savory rack of ribs, the foil-wrapped sauced ribs are the way to go. Love your videos bro, so keep cooking and educating us 'backyard' BBQ enthusiasts.
I’ve only been doing ribs for the past year or so, and prefer strictly SPG. I find that when I use a foil wrap (I haven’t tried paper) most of the seasoning seems to wash off. I think ui like unwrapped, unsauced best.
