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The pitmaster at a Bessemer comp told me to wrap ribs in butcher paper, not foil, and it stuck with me
I was at a small backyard comp in Bessemer, Alabama back in April and got talking to a guy running an offset smoker who had been doing it for 22 years. He watched me fiddling with my foil and said, "Foil steams them, paper breathes, you want bark not mush." I tried it on my next two racks and the difference in the crust was real, it stayed firm instead of sliding off. I still use foil for the crutch on big cuts but ribs get paper now. Has anyone else switched and noticed the same thing, or is it just my setup?
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