Reverse Crutch for Ribs
- Thread starter WilliamD
- Start date
ChuckO
TVWBB 1-Star Olympian
I've only heard of it being called "Texas Crutch" and basically it's using foil to speed up the cook. I used to foil my ribs and I got fall off the bone meat, but zero crust. I prefer crusty ribs vs fall off the bone ribs. Anyway, here's a link for "Texas Crutch."
http://amazingribs.com/tips_and_technique/texas_crutch.html
http://amazingribs.com/tips_and_technique/texas_crutch.html
Frank H
TVWBB Gold Member
Hey neighbor. By reverse crutch you mean start out foiled and end up naked? (The ribs , not the cook)
I have not done them that way specifically, but , when I cook ribs in the gas oven , I do them 2 hrs bare naked to start then I foil them for 2 and then I open up the foil and finish them naked.They come out so perfect this way that I'm not tempted to vary my method. 250 degrees.BTW
I know it's not PC to say so , but I hate grilling or smoking outdoors in the winter and from November to April , unless it's a real nice day , I usually opt for the indoor method.
I have not done them that way specifically, but , when I cook ribs in the gas oven , I do them 2 hrs bare naked to start then I foil them for 2 and then I open up the foil and finish them naked.They come out so perfect this way that I'm not tempted to vary my method. 250 degrees.BTW
I know it's not PC to say so , but I hate grilling or smoking outdoors in the winter and from November to April , unless it's a real nice day , I usually opt for the indoor method.
WilliamD
TVWBB Fan
Hey Frank!!! (Fellow Neighbor)!!!! 
I have just heard of this new Reverse Crutch method. Oven @ 250 season and foil ribs, cook for 3 hours....unwrap and continue cook @ 250 for another 2 hours... then crank heat up to 400 and sauce for about 10 minutes. Was wondering how this indoor method worked.
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Chuck, thanks but Reverse Crutch...not Texas Crutch.
I have just heard of this new Reverse Crutch method. Oven @ 250 season and foil ribs, cook for 3 hours....unwrap and continue cook @ 250 for another 2 hours... then crank heat up to 400 and sauce for about 10 minutes. Was wondering how this indoor method worked.- - - Updated - - -
Chuck, thanks but Reverse Crutch...not Texas Crutch.
Phil Perrin
TVWBB Hall of Fame
William, you should check out Jim Lampe's threads. He lives in Wisconsin, and has to keep his beer on the grill to keep it from freezing. So I'm not sure what you're talking about [QUOTEwhen it is too cold or snowy outside to use the old Smoker!!][/QUOTE].