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

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Mosca
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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



and



for



. 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.)


#1

19 Replies Related Threads

    ScreamingChicken
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    Re:Thursday = day off: Ribs are on! Also, "crutch" stage question. 2011/08/11 15:03:58 (permalink)
    That's too bad you lost the trees.  That d*mn ash borer's showing up here in WI more and more and it's only a matter of time before it gets to my neck of the woods (pun intended).
     
    From your time description I'm guessing you're cooking back ribs and not spares.
     
    I don't foil but generally 2-2-1 and 2-1-1 seem to be the most popular bare-foiled-bare splits.
     
    Brad
    #2
    joerogo
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    Re:Thursday = day off: Ribs are on! Also, "crutch" stage question. 2011/08/11 15:07:54 (permalink)
    Hey Mosca, You're really lovin that egg.  I am learning a lot from you threads also.  I'll be by around 7.
    #3
    Mosca
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    Re:Thursday = day off: Ribs are on! Also, "crutch" stage question. 2011/08/11 15:11:35 (permalink)
    Baby backs. And, they went on at 1PM, so, 3-1-1 is my goal. As long as I keep it low, I don't think the time will matter that much. I'm crutching for an hour. I'm just not sure, apple juice, or apple juice and honey? Maybe just the apple juice, because I don't think the honey will add much.
    #4
    ScreamingChicken
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    Re:Thursday = day off: Ribs are on! Also, "crutch" stage question. 2011/08/11 15:17:37 (permalink)
    Honey would probably add some sweetness but not a whole lot of flavor.  I believe it's Johnny Trigg who slips in a little butter or margarine, too.
     
    Brad
    #5
    Mosca
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    Re:Thursday = day off: Ribs are on! Also, "crutch" stage question. 2011/08/11 15:21:35 (permalink)
    Joe, it follows the "rule of large expenditures". "Once you've spent a lot of money on something, you tend to use it, out of guilt/respect/desire/etc." Did you just buy a Harley? Say goodbye to Sundays. Big screen TV? Netflix here we come, and NFL Season Ticket, too! Same thing here. No way am I spending $1k (Egg, table accessories) and going out to eat. That Egg is cookin'.
     
    One thing: this cook smells just awesome. It's halfway through, and I can smell the rendering fat, the sugary/spicy rub, the cherrywood smoke, everything. This is going to be the best ever.
    #6
    ScreamingChicken
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    Re:Thursday = day off: Ribs are on! Also, "crutch" stage question. 2011/08/11 15:27:33 (permalink)
    I'm a big fan of cherry, especially on chicken.  Not only does it smell great but it imparts a great color as well.
     
    Brad
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    joerogo
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    Re:Thursday = day off: Ribs are on! Also, "crutch" stage question. 2011/08/11 16:02:30 (permalink)
    Brad, My father-in-law always saves me the branches he cuts from his apple tree.  I like the sweet smell and flavor as well.  I even used nectarine wood.  When it comes to smokin....it's all good!
     
    Mosca, I like amazingribs.com for advice and recipes.  
     
    I never bothered to crutch.  Looking forward to the end result.
    #8
    Mosca
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    Re:Thursday = day off: Ribs are on! Also, "crutch" stage question. 2011/08/11 17:41:38 (permalink)
    I loooove Goldwyn's site. That's where I found out about the crutch. It's not hard to do at home; splash some apple juice on a double layer of foil and wrap 'em. When you take them out of the foil they look ruined, like they've been steamed, but after another hour over the heat they look great again.
     
    15 more minutes and they're done....
    #9
    mar52
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    Re:Thursday = day off: Ribs are on! Also, "crutch" stage question. 2011/08/11 18:30:47 (permalink)
    My first and only try at ribs on my egg resulted in dry, tough, overdone ribs.  I used the 3-2-1 method while stressing over the temperature.
     
    Can't wait to hear/see the results.
    #10
    Mosca
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    Re:Thursday = day off: Ribs are on! Also, "crutch" stage question. 2011/08/11 19:05:08 (permalink)
    OK, this were truly outstanding. VERY tender, with good tug. The aroma? Mrs Mosca asked if I was cooking bacon. The flavor? Like smoky meat candy.

    I had a shot of the rib pulled apart to show the texture, but I blew the focus. And honestly, I didn't bother to set up a plate for a foodie shot. I ripped into these ribs.

    Underside, after a brushing of Secret Sauce. I used half a hot dog bun to hold the Maverick probe:




    Top side, before 15 minutes of setting the sauce:




    On the plate:




    And, brew of the day. Duck-Rabbit Milk Stout is pretty decent, kind of sweet to pick up the flavors in the sauce. It's not too strong @ 5.7%, so you can have a second one if you feel like it.


    #11
    Mosca
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    Re:Thursday = day off: Ribs are on! Also, "crutch" stage question. 2011/08/11 19:17:08 (permalink)
    Mar, I've gotten tough ribs from two different mistakes. The first one is, temperature too high. That one is obvious. The second one is, didn't cook long enough. Interestingly, the meat is done at ~165º, but the fat doesn't render until ~190º. So I had ribs that looked done, and tasted done, but the texture hadn't worked itself out yet.
     
     
    This cook I was very scrupulous on the dome temp. I checked the calibration on my Maverick digital thermometer, it was spot on; water was boiling @ 212º. The top temp was the 234º in the photo, most of the 5 hour total (for baby backs) was between 225º and 228º. The Egg behaved beautifully, I'm finally getting the hang of it; there were no overshoots when I opened the dome to work with the meat. I shut the bottom vent before opening the dome, and I had the dome open as short a time as I could. Then I reopened the lower vent just a crack after I shut the dome.
     
    The ribs were obviously completely cooked after the crutch stage, but I knew from experience that they would be tough then. The last hour, the meat shrunk on the bones and the fat on top cracked a little, and when I lifted them with the tongs they bent just the right amount. I hope this helps.
    #12
    mar52
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    Re:Thursday = day off: Ribs are on! Also, "crutch" stage question. 2011/08/11 19:27:45 (permalink)
    They look excellent!  Am I understanding that you ended up doing a 4-1-1 at approximately 225º?
     
    I always thought the test was the pull back from the bone.
     
    I'll keep trying!
    #13
    Mosca
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    Re:Thursday = day off: Ribs are on! Also, "crutch" stage question. 2011/08/11 19:43:07 (permalink)
    3-1-1. Three hours naked, one hour wrapped with about an ounce of apple juice in each packet, one hour naked.
     
    There are lots of tests. I used the first one, the highlighted one. 
    #14
    ann peeples
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    Re:Thursday = day off: Ribs are on! Also, "crutch" stage question. 2011/08/11 20:48:39 (permalink)
    Very,very nice, Mosca.
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    ScreamingChicken
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    Re:Thursday = day off: Ribs are on! Also, "crutch" stage question. 2011/08/12 10:24:13 (permalink)
    What Ann said!
     
    Brad
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    joerogo
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    Re:Thursday = day off: Ribs are on! Also, "crutch" stage question. 2011/08/12 12:46:25 (permalink)
    Tom, What they all said!
     
    The one word I would use to describe those ribs would be succulent.  They look perfect.
     
    Oh, and great camera skills as usual.
    #17
    mar52
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    Re:Thursday = day off: Ribs are on! Also, "crutch" stage question. 2011/08/12 13:38:55 (permalink)
    I love that you've shown your vent settings.  Is your daisy wheel closed all the way or is there a tiny gap that I don't see.  If I did mine like I think you did yours, it would snuff my fire.
     
    Waiting for ribs to go on sale now.
    #18
    Mosca
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    Re:Thursday = day off: Ribs are on! Also, "crutch" stage question. 2011/08/12 16:20:27 (permalink)
    Mar, I use the inner petal wheel to modulate the larger circular opening. The petal wheel is fully closed, the circular wheel is open somewhere around 1/4-3/8". It was a beautiful day, about 80* with a light breeze and low humidity.
     
    This was the first time I haven't had a problem keeping a steady temp; I followed some advice I got from Fred Bernardo. I filled the fire basket to the top. I mixed large and small pieces. I had everything ready for the cook. I ran the egg up to about 400*, then 1) tossed on the soaked wood chips, 2) put in the platesetter, 3) the drip pan, 4) the grate, 5) the ribs, 6) the thermometer probe, and 7) close. Then he said to crack the vents just that tiny bit, like you see in the pictures. The dome temp dropped to about 120*, then climbed to and stabilized @ 232-234*, like shown in the picture. I ticked both vents in about 10% from the settings you see in the picture, and the temp stabilized @ 225-228*.
     
    I hope this helps.
    post edited by Mosca - 2011/08/12 16:24:35
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    mar52
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    Re:Thursday = day off: Ribs are on! Also, "crutch" stage question. 2011/08/12 17:17:36 (permalink)
    You are wonderful!  Thanks.
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