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The Texas Crutch

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  • Sjmueller
    Former Member
    • Mar 2016
    • 10

    The Texas Crutch

    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!
  • Jerod Broussard
    Moderator
    • Jun 2014
    • 9860
    • East Texas
    • 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

    #2
    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

    Comment

    • CeramicChef
      Former Member
      • Jul 2014
      • 1184
      • OKC, OK

      #3
      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!

      Comment

      • David Parrish
        Founding Member - Pit Boss Emeritus
        • May 2014
        • 5042
        • Charlotte, NC
          • Slow 'N Sear Kamado (SnSK)
          • Lots of grills that work with Slow 'N Sear
          • LOTS of digital thermometers (my fav)
          • LOTS of accessories
          • Favorite Beer - Fat Tire
          • Favorite Bourbon - Woodford Reserve
          • Favorite White Wine - Cakebread Chardonnay
          • Favorite Red Wine - Yes, Please
          • President/Owner - SnS Grills

        #4
        No wrap for ribs. Last Meal Ribs recipe is all you need.

        Comment

        • Dewesq55
          Founding Member
          • Jul 2014
          • 2039
          • The Poconos, NEPA
          • 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

          #5
          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.

          Comment

          • MBMorgan
            Club Member
            • Sep 2015
            • 6358
            • Colorado
            • > 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
              > Anova sous vide circulator
              > Searzall torch
              > BBQ Guru Rib Ring

            #6
            Another vote here for not crutching ribs ... for all the reasons previously stated.

            Comment

            • fuzzydaddy
              Charter Member
              • Nov 2014
              • 4970
              • Winchester TN
              • 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.

              #7
              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.

              Comment

              • Thom Emery
                Former Member
                • Sep 2014
                • 447
                • Indio Ca

                #8
                Using butcher paper instead of foil these days
                Last edited by Thom Emery; July 4, 2016, 11:52 AM.

                Comment


                • GadjetGriller
                  GadjetGriller commented
                  Editing a comment
                  Where do you get your Butcher paper? I want to try using Said butchers paper for wrapping but cant find any? Haven't tried the hobby stores yet they are my last hope (to buy it locally)
              • boftx
                Founding Member
                • Jul 2014
                • 911
                • Las Vegas, NV
                • 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.)

                #9
                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.

                Comment

                • Potkettleblack
                  Club Member
                  • Jun 2016
                  • 1979
                  • Beautiful Downtown Berwyn
                  • 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

                  #10
                  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.

                  Comment


                  • Fine Swine
                    Fine Swine commented
                    Editing a comment
                    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...

                  • Potkettleblack
                    Potkettleblack commented
                    Editing a comment
                    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.
                • HorseDoctor
                  Charter Member
                  • Sep 2014
                  • 1147
                  • Central Iowa

                  #11
                  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.

                  Comment

                  • Fine Swine
                    Former Member
                    • Apr 2015
                    • 192
                    • Davidsonville, MD

                    #12
                    Never cooked just one rack. So why not crutch one or 1/2 of your ribs?

                    Comment

                    • BriggsBBQ
                      Former Member
                      • Feb 2016
                      • 299
                      • Dallas

                      #13
                      How was cooking on the pit boss? Thinking of grabbing one.

                      Comment

                      • DWCowles
                        Founding Member
                        • Jul 2014
                        • 9703
                        • Smiths Grove, Ky
                        • 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.

                        #14
                        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.

                        Comment

                        • CandySueQ
                          KCBS President, and Moderator
                          • Jul 2014
                          • 1525
                          • Pellet Fired Jambo, T1000 Woodmaster, FEC100, MAK 2 star, Yoder 640, Backwoods Pellet Chef, 14" & 22" WSM, 22" Weber Kettle, Stoven, Hot Box Grill, Hasty Bake Portable

                          #15
                          What DWCowles said! I crutch, but I dry crutch or use just a bit of sauce and honey or agave syrup. This makes a good glaze. Apple juice just melts the smoke off and makes the bark soggy.

                          Comment

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