Two way STL ribs

[smokenoob]

I have a slab of Saint Louis Ribs going on the pellet smoker today. I've done STL and BBB with Meathead's Memphis Dust in the past and they came out great. Today I want to see what the crutch debate is all about so I plan to split the rack in half and prep both with MMD. I was thinking smoking 3 hours at 225 and then wraping one for 2 hours and unwrapping for the last hour. any suggestions? (besides don't do it! lol)

[Butchman]

Sounds like a plan, happy smoking!

[Henrik]

Good plan, let us know how it turned out!

[Pirate Scott]

Yep, that’s what the experts do. I have done them that way and didn’t care for them. It was a lot of cooks ago though so my fire control was not great either.

[DWCowles]

I have done the 3-2-1 many of times. Just make sure to wrap it tight.

[smokenoob]

double wrapped em' tight!

[vandy]

I don't see anything wrong with that approach, I have done them that way many times.

[RonB]

Awaiting the final report.

[Mr. Bones]

I hope these came out Amzing fer ya!

[smokenoob]

They're still cookin', I'll post results before they disappear!

[smokenoob]

4 hours in.....luckily have beer
(not DOTI yet)

[smokenoob]

Well, it appears we are a house divided on crutch or crutch-not ribs. My DW prefered the crutch, I prefered the crutch-not (figures!)
So to recap: both halves dry brined and dusted with MMD, smoked on pellet smoker 3 hours at 225. One half crutched in 2 layers of HD alum foil tight, other half still naked. After 2 hours in foil the crutched ribs had IT 207 (uh-oh....), they were placed out of smoker and in oven warm tray. Hour later crutch-not ribs hit 203 so all were served.

Now that DW prefers the crutch, next time I will put the crutch half on one hour later.
Smokenoob out!

[Mr. Bones]

Those ribs look delicious, amigo!
Great write up!

[smokenoob]

Thanks Bones! It was a fun cook and learned something.

[DWCowles]

Looks very good! My wife also prefers the crutch ribs.

[jfmorris]

My wife prefers the crutched ribs as well. After the crutch I always direct grill for a bit to sear them a little and set some sauce if not serving with just the Memphis dry rub.

[smokenoob]

I'll try that next time when I get the timing right, thanks!

[cwain8845]

The wife and I prefer ribs without the crutch. Makes them a little too tender for our liking but looks like a great cook regardless!

[texastweeter]

IF I crutch pork ribs (not often) I always add some parkay squirt margarine, brown sugar, and honey to the top of the ribs before they go in the foil.

[smokenoob]

Oh, sounds like I have more things to try on the crutch side!

[jfmorris]

Good point. A lot fo people add some moisture when they crutch the ribs. I use a splash of apple juice, or whatever beer I have in my hand while at the smoker...

[smokenoob]

doh, shows you what a noob I am, I used water when I had a beer in my hand!