Determining cooking time for ribs in the Texas Crutch
Pork back ribs are one of my favorite meals. However, depending on which butcher I go to I get different sized ribs.
My method is a simple one for when I'm making a quick at-home meal. I rub the ribs overnight, remove from the fridge for an hour, then wrap tightly in foil with a little liquid.
I'll then put them on the grill under indirect heat at 250˚F for 3 hours for smaller ribs or 4 hours for larger ones.
I then follow up with 15 minutes on medium direct heat while saucing to caramelize and build up a little bark, but I'm always guessing at the right time to cook them due to variable sizing.
What is the best method to determine the doneness of ribs while using the Texas Crutch method?
Best Answer
While I do not believe it is necessary to "crutch" ribs, it can be done, and the most popular method is called the "3-2-1 Method." (see the writeup on Steven Raichlen's Barbecue Bible site here: http://barbecuebible.com/2015/01/20/3-2-1-method-ribs/ )
The prescribed method is to cook unwrapped for three hours, two hours in foil, and one additional hour unwrapped. The method and times are merely a guideline, and are based on cooking St. Louis ribs at 225F. If you cook at a higher temperature, then adjust the times at each stage downward. If you are cooking baby back ribs, then adjust those times significantly downward. Use indirect heat the entire time, and apply sauce in the last 15 minutes of the cooking process.
Again, please be aware that these are merely guidelines. The ribs are done when they pass the tests for doneness, not at prescribed times.
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How long do you cook crutch ribs in Texas?
Beef brisket needs two hours or more in foil, but not ribs. I think anything more than 1 hour softens the meat too much and makes it mushy. Experiment until you and your cooker get it the way you like it best. Your mileage might vary.What temperature should crutch ribs be?
You're looking for two signs that it's time to crutch: When the internal temp of the meat stalls and doesn't climb further, typically when it hits somewhere between 150-160 \xb0F \u2014 and \u2014 when the \u201cbark\u201d, the crust and color, is to your satisfaction.How do you estimate when your ribs are done cooking?
2. Bones: When the ribs are finished cooking, the meat will draw back and expose about three-quarters of an inch of the rib bone. Quick tip: When the \u201cknuckle\u201d of the third rib bone begins to poke through the back of the rib, the ribs are finished.What is the 3-2-1 rule for ribs?
The 3-2-1 Method refers to the technique used to cook ribs low and slow so that they develop flavour without drying out. First, the ribs are smoked at a low temperature for 3 hours. They're then wrapped in foil and steamed for 2 hours. Finally, they're brushed with a sauce or glaze and grilled for 1 more hour.The Texas Crutch For Ribs: What It Is \u0026 How To Do It
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