I don't always use the "Texas Crutch" while cooking ribs but I thought I would do it today and show you guys the pics. The "Crutch" steams the ribs in apple juice, honey, Tiger Sauce, brown sugar and butter giving them a contest winning edge on ribs that aren't crutched.
BTW, I know someone's going to ask so, yes, I did put rub on the ribs before grilling. I used Bone Sucking Sauce Rib Rub. Picked it up last time I was buying Bone Sucking Sauce BBQ Sauce because the BBQ Sauce is really good and I wondered how good the rub would be. Amy and I tried a scrap that was ready and the rub flavor is really good. Salty, sugary, spicy all in a good balance. We like it. Time for the "Texas Crutch".
Johnny Trigg, the godfather of ribs, uses this method. He uses squeeze Parkay but I had "I can't believe it's not butter" so I'm using that instead. Regular butter would work as well.
To use the "Crutch", you smoke/grill the ribs for 2 hours (baby back) or 3 hours (spare ribs). Then you lay out the tinfoil. Squeeze or brush butter on the foil, dust with brown sugar, drizzle some honey and some Tiger Sauce on the foil and spray with apple juice (or just pour 1/8th of a cup on). Place the ribs meat side down and repeat the steps on the back side of the ribs. Wrap the ribs up tightly in the foil, flip and wrap tightly in another piece of foil. Return to grill for another 1 1/2 to 2 hours.
Remove the foil after this and put the ribs back on the grill for another hour or until they are ready (I use the bend test. First I look at the ribs to see if the meat has pulled back a bit from the bones and does the rib look "done"? If so, I pick up the rib by one end and see how it bends. If the meat cracks and seems about to break, it's done. If it falls apart, it's overdone.
Happy grilling and thanks to Johnny Trigg for this award winning recipe!
Foil with Johnny trigg "Crutch" ingredients.
Everything but the apple juice.
Apple Juice sprayed on.
Foil wrapped and ready to go back on the grill
Here's the bend test courtesy of amazingribs.com
BTW, I know someone's going to ask so, yes, I did put rub on the ribs before grilling. I used Bone Sucking Sauce Rib Rub. Picked it up last time I was buying Bone Sucking Sauce BBQ Sauce because the BBQ Sauce is really good and I wondered how good the rub would be. Amy and I tried a scrap that was ready and the rub flavor is really good. Salty, sugary, spicy all in a good balance. We like it. Time for the "Texas Crutch".
Johnny Trigg, the godfather of ribs, uses this method. He uses squeeze Parkay but I had "I can't believe it's not butter" so I'm using that instead. Regular butter would work as well.
To use the "Crutch", you smoke/grill the ribs for 2 hours (baby back) or 3 hours (spare ribs). Then you lay out the tinfoil. Squeeze or brush butter on the foil, dust with brown sugar, drizzle some honey and some Tiger Sauce on the foil and spray with apple juice (or just pour 1/8th of a cup on). Place the ribs meat side down and repeat the steps on the back side of the ribs. Wrap the ribs up tightly in the foil, flip and wrap tightly in another piece of foil. Return to grill for another 1 1/2 to 2 hours.
Remove the foil after this and put the ribs back on the grill for another hour or until they are ready (I use the bend test. First I look at the ribs to see if the meat has pulled back a bit from the bones and does the rib look "done"? If so, I pick up the rib by one end and see how it bends. If the meat cracks and seems about to break, it's done. If it falls apart, it's overdone.
Happy grilling and thanks to Johnny Trigg for this award winning recipe!
Foil with Johnny trigg "Crutch" ingredients.
Everything but the apple juice.
Apple Juice sprayed on.
Foil wrapped and ready to go back on the grill
Here's the bend test courtesy of amazingribs.com
