Wrapping meat in paper for smoking is a popular technique that'll help you achieve a tender, flavorful barbecue. You won't use it on every item that goes into the smoker, but it's especially common ...

These smoked beef back ribs are seasoned with a bold salt, pepper, and garlic rub, slow-smoked until tender, and finished with a rich, smoky bark. Perfect for barbecue lovers, they deliver deep, beefy ...

The practice of smoking meats dates back centuries, but the use of butcher paper in this process is most closely associated with Central Texas barbecue. Influential pitmasters, such as Aaron Franklin ...