Grilling & Recipes: The "Texas Crutch"

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	Name:	Mack -
	Subject:	The "Texas Crutch"
	Date:	2/17/2010 7:52:30 PM

Thanks ya'll. Sounds like foil has a place in the RibSmokin process. The only question left is how long in foil/or without foil. And that seems to be a matter of texture and bark.
And that is a question answered only by the Cook, so, get ready.
Thanks for the feedback.
Mack

Other messages in this thread:

View Entire Thread

The "Texas Crutch" - Mack - 2/16/2010 5:56:22 PM

The "Texas Crutch" - Maddog - 2/17/2010 8:13:52 AM

The "Texas Crutch" - Little Talisi - 2/17/2010 9:04:46 AM

The "Texas Crutch" - Maddog - 2/17/2010 9:51:16 AM

The "Texas Crutch" - Mack - 2/17/2010 7:52:30 PM

Tried the Crutch on BabyBacks - Mack - 3/1/2010 6:32:55 PM

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