Thursday = day off: Ribs are on! Also, "crutch" stage question.

Filet Mignon
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  • Location: Mountain Top, PA
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2011/08/11 14:46:35 (permalink)

Thursday = day off: Ribs are on! Also, "crutch" stage question.

I took the egg up to about 350º, then chips, platesetter, drip pan, grate, meat, and close, and that took it down to low-and-slow temps It stayed pretty low, but smoking like an old 4-6-2, for about 20 minutes, then climbed to 235º. The chips smoked for about an hour, which was what I wanted. My vents were set



. I knocked them back just a tick, and it's holding 225º-228º right now. My goal is 225º, I don't think a couple degrees will materially affect the cook. My intent is to leave them until about 4PM, crutch them for an hour, maybe using honey and apple juice, then naked for another hour with Secret Sauce for the last 30 minutes. Any opinions on the crutch stage?

Yeah, we had to cut down the freakin' trees. The ash had ash borers and was completely hollow, and the Norwegian maple was starting to split. We've had enough homeowner disasters in the last 10 years, the trees are gone. We miss the hell out of them, though.

(Picture with the trees.)


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