Arthur Bryant’s Rub and Sauce Review | Foil vs Butcher paper

Ingredients:
Arthur Bryant's Rub
Arthur Bryant's Sauce
https://shop.arthurbryantsbbq.com/
Hickory Wood Chips

Instructions: Light grill for direct cooking, while grill is warming up trim off and season ribs; allow the ribs to set for 10 mins for rub to bind with the meat. Next grill ribs 2-5 mins per side until char desired. Now re-season any spots that may have been taken off from the flipping of ribs on the gril. Now set up smoker for 225-275 degree smoking and smoke uncovered for 2 hrs using woodchips. Now re-season with a light coat of rub and add no more then 1/4 cup water or other steaming agent, double wrap your ribs in the desired wrap and let cook for 2 more hrs. Unwrap and spread BBQ sauce and allow for uncovered cooking for 1 more hr. Let ribs sit for 10 mins to cool off then slice and enjoy.


Wrap up/Review:

Rub: This is 100% a great rub I was really impressed with not only the taste but the appearance of the ribs before saucing. Once they were sauced they did turn just a little black for my liking but that could be due to the fact that I sauced them with an hr left in order to redevelop the bark that was lost during the wrapping process.

Sauce: This sauce has a very unique taste to it and one that I was not impressed with tasting right out of the bottle. Once it was cooked on the ribs however it became a bit more diled down from blending with the rub and the meat. This is not a sauce that I would use without cooking but if your looking for a sauce that is not sweet and has loads of tomato and chili pepper flavor this is a great sauce for you.

Foil: The foil method works great for making ribs tender but if you like the feel of a dry-bark rib this method would not be for you. To me this emulates a braising method similar to what happens to ribs if you cook them covered in the oven.

Butcher Paper: This is the method to use if you like your ribs both tender and bark. Granted you are not as barked up as an unwraped rib but you get some benefit of some extra tenderness. This is the main method I will be using

Grill first method: This is a method that I have begun using I feel like if you wrap your ribs this really helps with keeping the bark solid as well as gives some extra flavor that wont get knocked off by that braising process.