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Hanging ribs and crutching (and maybe alternatives?)...

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  • binarypaladin
    commented on 's reply
    Ha. Haven’t used a torch yet. Maybe I’ll add that to the list of kitchen “needs” once I get a bigger kitchen.

  • fzxdoc
    commented on 's reply
    Yet another reason why I "need" a Searzall, Polarbear777 .

    Kathryn

  • Polarbear777
    commented on 's reply
    You can braise them in foil in the oven at 225 until ready and a ts8000 torch with a searzall would take care of the quick broiling. ;-)

  • mountainsmoker
    replied
    I never crutch ribs and will never crutch. If I want maple ribs I use maple sugar in the rub and maple syrup in the baste.

    I love maple syrup and order it routinely from a sugar house in Vermont.

    Leave a comment:


  • binarypaladin
    commented on 's reply
    I just need a working broiler now, lol. I’ve been trying to get it repaired for weeks.

  • binarypaladin
    commented on 's reply
    That’s kinda what I was thinking, along with some of the drippings. Either that or put a bowl with apple juice below the ribs to catch drippings infused with the rub.

    I cannot imagine the finished product will be hugely different.

  • ColonialDawg
    commented on 's reply
    That’s what I do. But I’m careful about what I put in the foil with the ribs. Any time I have crutched ribs with anything sweet on the PBC, the sugars burn and create a sticky burned glaze. Seems to only happen with me based on videos I have seen. So, I just foil without anything.

  • Polarbear777
    commented on 's reply
    Good call. Was thinking same.

  • fzxdoc
    replied
    Well, if you really want to hang then crutch, PBC users wrap and put them on the grate to finish up. If that's not an option for you, those ribs, once wrapped, are clueless about their heat source. You could finish them up in the oven, unwrap, sauce, then broil them at the end.

    Kathryn

    Leave a comment:


  • Mosca
    replied
    I don’t crutch ribs either, but the crutch is part of the method in the maple ribs; after crutching you mix the juice, consisting of juice and drippings which now has incorporated some of the rub, into the glaze you are making.

    I say, skip the crutch. Mix a tablespoon of MMD into the glaze.

    Leave a comment:


  • Huskee
    commented on 's reply
    I'll be sitting in a stadium surrounded by nonsmokers and eating grapes and deli meat thinking about yer smoking exploits.

  • FireMan
    replied
    I did Franklin’s simple wibs awhile back & wrapped them as he did on my 22 w/SnS. They came out OK. Goin back to my PBC which is jus let em rip n’ drip. Nuthin like it. Planning on 3 or 4 St. Louie’s this weekend.

    Leave a comment:


  • Huskee
    replied
    I don't crutch ribs either. It'd sure be tricky to do it hanging them but not impossible, it'd just force all the jus to the bottom end. Might prove to be messy plus to truly crutch you'd need a fairly tight seal, and sealing around the hook might be a pain.

    Leave a comment:


  • pkadare
    replied
    I too tend to follow MH's recipes as written the first time through with one exception. I never crutch anything. Just not how I roll.

    Leave a comment:


  • Hanging ribs and crutching (and maybe alternatives?)...

    I don't know if this is confession-worthy, but I don't crutch my ribs... ever. There's three reasons:

    1. I avoid disposables where possible.
    2. It's a pain.
    3. I hang my ribs in a WSM in a setup very similar to a PBC and I'm not really sure how crutching would work.

    So, let's start with the last one, since it's really the only thing that matters: can you do it and how so? Do you wrap them and hang them? Seems like the liquid is going to work in a very different manner and probably be more difficult to contain in terms of leaks.

    The reason I ask is I noticed this conversation tonight related to maple ribs. This seems like a worthy weekend project. However, Meathead suggests following his recipes as written on the first go. Historically this has always worked out well for me. This recipe, however, calls for a crutch with Apple juice. Either I crutch hanging or I find some kind of viable alternative. (Or I cook one rack in the kettle but for the time involved, my minimum on ribs is 3 racks. I have no problem finding takers!)

    Anyway, I'd like to try this mostly by the book, but ribs always equal PARTY TIME! So, what are my options for going a bit off script here? Maybe have some apple juice below to catch some drippings?

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