Texas crutch, yea or nay?

Do what works best for you, and what you think tastes best. I foil, but I think I'll do without foil next round. I also only do dry rub on my ribs, and let people dip in sauce if desired. Again, do what you like.

No wrap, no sauce until after I pull and just on some of them. Seems to me the 3 2 1 is still used by most when not using kamado type grill.

I dont wrap, but I usually always do Spares, which are hard to dry out. Plus I dont mind some extra smoky flavor over fall off the bone mushy ribs. Do whatever fits your taste.

I've seen people say to take baby backs to 190 internal temp. I just don't see how that's possible without foiling and without drying them out

I tried, pulled them off around 180 because they were looking pretty dry, and that's exactly how they turned out

Do baby backs really have enough collagen and fat to go to 190?

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I've seen people say to take baby backs to 190 internal temp. I just don't see how that's possible without foiling and without drying them out

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I'm reading Project Smoke by Steven Raichlen and he prefers unfoiled, so I thought I'd give it a go a few days ago, but they turned out dry. I probably left them on too long, but was awaiting visual results from a bounce test he recommended. Slightly pick up a slab and bounce it up and down with tongs to see if it separates a little. If it does, they're ready.

Also, wouldn't an internal temp of 190 be hard to read with the bones? I'm constantly monitoring my smoker temp btw which is at a nice 230 degrees.

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'm reading Project Smoke by Steven Raichlen and he prefers

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Just bought that book. Recipes look great.


I'll use the crutch if I'm in a bind. For instance, I put a pork shoulder on last Saturday at 5 am. Party at the house was at 2. We'll around 12/1230, my internal temp was 175. I was gaining 3 degrees every half hour at that point so I needed to speed things up. So I wrapped and by 1:30, my temps were right at 200. Was able to put in an ice chest and rest for an hour and the shoulder was fantastic.

So yes, if I'm running short on time, then I use the crutch.

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Also, wouldn't an internal temp of 190 be hard to read with the bones? I'm constantly monitoring my smoker temp btw which is at a nice 230 degrees.

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If anything the bones would make the reading higher

Only thing i wrap is brisket, w/butcher paper

There's different preferences. I like mine a little on the tender side so I foil them for a while before finishing on high heat for the bark.

I used to follow amazingribs recipe (no foil) and it's great but is specifically for a little less tender meat IMO.

Nay!! Mostly dry. A little sauce sometimes if it's not overly sweet.