Just switched my opinion on wrapping ribs in foil vs butcher paper after watching a comp in Kansas City last weekend
I used to be a hardcore foil guy because Myron Mixon swears by it, but I saw this pitmaster from Texas named Jesse take home first place using only pink butcher paper for his spare ribs. He let me taste a sample and the bark was way more intact, didn't get that mushy steamed texture I always end up with. The smoke ring went deeper too, maybe 3/8 inch instead of just a thin line. Anyone else notice a big difference in bite resistance when they made the switch?