Hey everyone I bought a pit boss for the 4th and am going to smoke some ribs. I've never done a Texas crutch before and just wanted to see what your recommendations would be. Do you just put some apple juice or other various juices or a concoction of maybe butter, brown sugar and juice? Just wanted to see some opinions on it before hand. I plan on only doing this for about 30-40 minutes. After that I will probably baste with some bbq sauce and finish it off with another maybe 30-40 minutes back on the grill to really work on the bark. Any tips or recommendations are always appreciated, thanks!
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The Texas Crutch
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Moderator
- Jun 2014
- 9867
- East Texas
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Pit Barrel Cooker "Texas Brisket Edition"
Weber One Touch Premium Copper 22" Kettle (gift)
Slow 'n Sear for 22" Kettle
Weber One Touch Premium Black 26" Kettle (gift)
Slow 'n Sear XL for 26" Kettle (gift)
Weber Smokey Joe Gold
Weber Rapid Fire Chimney
Vortex
Maverick ET-732 White
Maverick ET-732 Copper
2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
Thermoworks Thermapen w/ Back light (gift)
Thermoworks Timestick
Cambro Model 300MPC110 w/ Winco SS Pans
B & B and Kingsford Charcoal
B & B Pellets
My personal recommendation would be to skip it on ribs. If you really want to wrap check out this video.
https://www.youtube.com/watch?v=KERd4XC-EbU
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Sjmueller - As a general rule, I simply do not crutch anything. I don't like what it does to the bark or the cook in general. The Texas Crutch was originally an invention of competitive cook who are under a time deadline and it was primarily used to speed up cooks. I'm never under a time deadline and I can't stand the idea of dumping a bunch of brown sugar on a cook and making a meat candy bar. But that's just me.
I wish well on your cook and hope you have a happy and safe 4th Holiday!
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Founding Member - Pit Boss Emeritus
- May 2014
- 5042
- Charlotte, NC
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- Slow 'N Sear Kamado (SnSK)
- Lots of grills that work with Slow 'N Sear
- LOTS of digital thermometers (my fav)
- LOTS of accessories
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- Favorite Bourbon - Woodford Reserve
- Favorite White Wine - Cakebread Chardonnay
- Favorite Red Wine - Yes, Please
- President/Owner - SnS Grills
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Founding Member
- Jul 2014
- 2042
- The Poconos, NEPA
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Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
Disqus ID:
David E. Waterbury
I[m with the others. I recommend you don't crutch ribs. They will be done perfectly in 5-6 hours without it. I think wrapping ribs makes them mushy and steamed-tasting.
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Club Member
- Sep 2015
- 6365
- Colorado
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> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative)
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen
> Thermoworks IR-GUN-S
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> Searzall torch
> BBQ Guru Rib Ring
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Charter Member
- Nov 2014
- 4970
- Winchester TN
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Hardware
Blackstone 36” Griddle.
Slow 'N Sear Deluxe Kamado & Kettle Grill.
Slow 'N Sear (1.0, Deluxe, 2.0).
DnG Pans/Racks, Easy Spin Grates, Elevated Cooking Grates.
Weber Chimney Starters (regular and compact).
Joule, Instant Accu Slim.
GrillGrates.
Maverick XR-50 [my favorite].
ThermoWorks Smoke & Gateway, Thermapen, Thermapop, ChefAlarms, DOT, probes
Consumables / Favorites
KBB (short cooks), Weber (long cooks), B&B Hardwood Briquettes when I'm out of Weber.
Ribs (beef & pork), Pork Butts, Chuck Roasts, Pork Tenderloins, Shrimp, Fajitas.
SnS Grills salt free rubs: Not Just for Beef & Rocky’s Rub.
MeatChurch Holy Cow. MMD, BBBR, S&G, Herbs de Provence, SPG.
No crutching for me as well. I so enjoy the cook, I often spend time with my smoker when it clearly doesn't need me to be there. Yeah, I'm weird, but when the aroma starts I'm happy to be around.
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Using butcher paper instead of foil these daysLast edited by Thom Emery; July 4, 2016, 11:52 AM.
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Founding Member
- Jul 2014
- 911
- Las Vegas, NV
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CharGriller Pro COS
Oklahoma Joe COS
Maverick 732 thermometer
Red Thermapen
Favorite beer: Scotch
I know I make damn good BBQ cause my 3 dogs have NEVER said no to it. (OTOH, my 13yr old says no to just about everything, except my ribs.)
I wrap for about an hour just so I can get the drippings and use them to make a sauce. I usually put butter and a bit of molasses and just a touch of maple syrup on the meat when cooking ribs or a pork butt. I'll finish up without the wrap after I have brushed the sauce on to let it set.
That said, there are times when I just let it roll without the wrap and it is just as good.
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Club Member
- Jun 2016
- 1979
- Beautiful Downtown Berwyn
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Grill: Grilla Original / Weber Genesis EP-330 / OK Joe Bronco Drum
Thermometers: Thermapen / iGrill 2 / Fireboard
For Smoke: Chunks / Pellet Tube / Mo Pouch
Sous Vide: Joule / Nomiku WiFi (RIP Nomiku)
Disqus: Le Chef - (something something something) - it changes
If you want fall off the bone ribs (which some people like... not me personally), do a 3-2-1. 3 hours low and slow, 2 hours of crutch, 1 hour of high heat. Good bark, no pull at all. Wife used to prefer that until I got good at getting half moon bite ribs.
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Saw Steven Raichlen cook baby backs this way to make his version of the McRib. Tug the bones out and onto a large roll. Something different and i might just try it...
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In Project Smoke, he describes the method in greater detail, then says he feels like he's cheating. And he likes a bit of pull, as do most of the cognoscenti.
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If you're only going to wrap for 30 or 40 minutes, I would think you would lose nearly as much ground (temperature wise) while wrapping as you gain in the 30-40 minutes they are wrapped??? Spritz them if you want to add moisture and skip the wrap. If I wrap at all, it's after the cook to wait/hold/rest til eating time.
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Founding Member
- Jul 2014
- 9703
- Smiths Grove, Ky
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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
I recommend doing two racks at the same time. One without the crutch, the other with the crutch and see which one you like the best and go from there. I used to do the crutch then I decided to do some without the crutch and my opinion is the no crutch were a lot better.
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