Welcome!


This is a membership forum. Guests can view 5 pages for free. To participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

Only 4 free page views remaining.

Announcement

Collapse
No announcement yet.

Going Crutchless....

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Going Crutchless....

    I have always done my baby back ribs with the crutch ... fearing they would dry out.
    Today I tried crutchless. 😍😋. I’m not going back 😂. I did 3-4 hours as before, 2 hours NOT crutched but I added a water pan to the smoker to prevent drying out then glazed at the end. Usually I have a chili/ ginger glaze that’s my go to but it’s peach season and I just made a batch of peach BBQ sauce.
    Not dried out and better bark 🙂

    #2
    Way less hassle an mess, too...

    Welcome to Th Bark Side, Brother!!!
    Last edited by Mr. Bones; August 14, 2020, 05:40 PM. Reason: -e

    Comment


      #3
      family reactions 😂
      ”what did you do to these? They are better “
      ”so much more bark on these”
      child who doesn’t like ribs had seconds
      "better than the ones I had at Mission BBQ this week"
      🙂
      Attached Files
      Last edited by DreamOn; August 14, 2020, 04:38 PM.

      Comment


      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        Them look great, nicely done, amigo!

        I'd love to hear bout yer Peach BBQ sauce, sometime...
        Last edited by Mr. Bones; August 14, 2020, 04:59 PM. Reason: cap P

      • Stuey1515
        Stuey1515 commented
        Editing a comment
        I'm with Mr. Bones, those ribs look great but how about some detail on the peach sauce mate

      #4
      Congrats!

      Comment


        #5
        After re-reading the title, I have been thinking about doing that just because I don't want a soggy bark, amongst other things. I have ended up over cooking most of the time while doing the 3-2-1 method. From what I have seen on the bbq shows, most restaurants do not wrap, competitions do.

        Comment


          #6
          Congrats on a successful cook.

          And

          Goin' crutchless is better than going crotchless...

          Comment


          • JimLinebarger
            JimLinebarger commented
            Editing a comment
            Reminds me of a Tom Petty song...

          • DreamOn
            DreamOn commented
            Editing a comment
            😂😂😂😂

          #7
          I stopped wrapping years ago. Better bark, more smoke, less mess and hassle. Welcome to the "no crutch club".

          Comment


          • smokin fool
            smokin fool commented
            Editing a comment
            I stopped a few weeks ago too
            If I cook fresh packed wins no for sure
            Cryovaced is a different story I find they still need wrapping in some cases

          #8
          I have never wrapped pork ribs and have no desire to start.

          Comment


          • Jerod Broussard
            Jerod Broussard commented
            Editing a comment
            I get aggravated just wrapping the ones I've chilled and sliced to deliver to folks.

          • Mr. Bones
            Mr. Bones commented
            Editing a comment
            Yuppers Jerod Broussard ; seems like a totally avoidable, tremendous PITA, at least to me,,, ;(

          #9
          I never wrap...never have. I didn’t even know that was a thing until I started REALLY learning about outdoor cooking. By then I figured, "If it ain’t broke..."

          And seeing that I was not alone in the no-crutch camp...I had no desire to try it.

          Comment


            #10
            For the Peach BBQ sauce requests
            Attached Files

            Comment


            • Mr. Bones
              Mr. Bones commented
              Editing a comment
              Many Thanks, fer yer sharin that with us, Brother!

            #11
            Originally posted by DreamOn View Post
            For the Peach BBQ sauce requests
            What is your technique for glazing ?

            Comment


            • DreamOn
              DreamOn commented
              Editing a comment
              I brushed it on the last 45 min in the smoker

          Announcement

          Collapse
          No announcement yet.
          Working...
          X
          false
          0
          Guest
          Guest
          500
          ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
          false
          false
          {"count":0,"link":"/forum/announcements/","debug":""}
          Yes
          ["\/forum\/free-deep-dive-guide-ebook-downloads","\/forum\/free-deep-dive-guide-ebook-downloads\/1157845-paid-members-download-your-6-deep-dive-guide-ebooks-for-free-here","\/forum\/the-pitcast","\/forum\/national-barbecue-news-magazine","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2019-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2020-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2021-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2022-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2023-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2024-issues","\/forum\/free-deep-dive-guide-ebook-downloads\/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here"]
          /forum/free-deep-dive-guide-ebook-downloads/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here