How to Smoke Ribs Experiment: Texas Crutch - Foil vs Butcher Paper
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- เผยแพร่เมื่อ 2 ต.ค. 2024
- In this video, we'll explore how to smoke ribs experiment using the ol Texas Crutch. This involves wrapping the smoked meat to reduce cook times. Although the traditional method involves wrapping with aluminum foil, we will test the results of wrapping with foil vs peach butcher paper. So follow us as we search for new ways to turn up the tasty!
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The biggest question is, to drink beer while smoking, or not to drink beer? There’s no wrong way, but I definitely prefer to drink beer.
When I'm smoking, the point of the paper over the foil is to preserve the bark while tenderizing the meat. Allowing the meat to breathe a bit instead of allowing the bark to get destroyed by the steam that has nowhere to go in foil. I don't put anything inside the paper or foil and that might make the difference, as my bark is well preserved and not removed by the extra ingredients. I like the experimenting, but think you might see different results when adding fewer variables. Enjoyed it and keep smokin' 🤘
Thanks for the feedback and smoke on 🙌
You did a nice job of objectively comparing paper vs foil. I've never cooked with paper and still want to try it.
Thx for the nice comment!
Wrap or no wrap, apple or orange juice, apple or peach wood, lots of opinions out there. The only thing I think everyone can agree on is that ribs should be cooked in a smoker. Excellent video as always. Keep up the good work.
great video. I don't have a smoker or a barbecue. Wish I did., they can be made in the oven over hours if you know how to do it.
Underated channel
Good Lord that was a lot of mustard.
Crutching is only beneficial to large cuts of protein such as brisket, shoulder, clod...etc. It's only used insulate meat further to push it past the stall. Ribs only take a max of 5hrs to cook and don't need crutching...if you do your basically steaming the ribs... which in that case you might as well run down to Applebees and grab you a rack lol. You wouldn't crutch red snapper... it's too delicate like ribs. This is just a majority perspective from a competitive bbq circuit Texan team. Your Channel is great and we do enjoy watching... keep up the good work and have a safe 4th!
I agree with this fella. My ribs always come out mushy when wrapped. They don't need it.
Poke country ? 918 or 405?
Never had that problem. They only come out mushy depending on how long and what temperature. 275 for 2-2.5 hours. Wrapped 1-1.5 then unwrapped for a little bit. Bite off the bone every time for me
@@lowdownone yea I do my version of 3-2-1 method
It's a shame that everyone who does a video has to explain themselves in detail because some twit has to argue about everything. Take it for what it is or nicely explain your view.
Agree, there’s some people that just have too much time on their hands! Thx for following and insightful comment
If i don't have apple juice, i use beer, because i always have beer.
Pro tip 🙌
I use mustard as well.... it cooks off and you never taste it.... but it sticks the rub well, and the vinegar in the mustard can help smoke get in the meat and tenderize a bit. I also spray baste with a mix of cranberry, OJ juice, touch of lemon and a bit of rum.
Lard is the best binder I've ever used.
Nice to see. Just got a roll of butcher paper and will try it out myself!
Just not sure about aluminum and Alzheimer's... Makes me want to go to butcher paper!
When I wrap it's always paper but I use two pieces works very well. Great vid
Try the paper without the butter and spritz...
It makes a difference IMHO...
Love the detail and technical analysis. Touche.
Appreciate the nice comment!
His work and nice info. Thanks, getting ready for a Easter cook out.
Nice common sense advice. I take lots of ideas, try them for myself then modify them to my taste with the ingredients available locally to me. Great channel, keep up the good work, from sunny England 😎👍
I don't wrap at all, always perfect!
Thanks for the comparison video! Nice job buddy! Cheers!
One more thing to take into consideration are the material properties. Aluminum will conduct heat more efficiently where as paper is more like an insulator and not transfer the heat into what you're cooking as easily. Thus I've found stuff in aluminum reaches finish temps faster than in paper. Then to add to that you have a solid barrier as opposed one that breaths. You steam your meat more with aluminum, where as that steam is able to escape more easily from the paper. Do both work well? Yes, of course they do. In the end it really comes down to your preferred texture at a particular time and temperature. Even then, it's slight at best.
Great analogy!
Nobody talks about how aluminum is toxic and can affect the brain, why would you use it wrap your food in extreme temp?
Intro is too long; other than that…great job 👍
I would say may biggest concern is if I drink bourbon while cook or not..bourbon while smoking meat makes the cook longer so juicer meat
great video. as a chef, i would say the both méthode du jour are working. keep up the good work amigo!
671
Favorite part was watching the whole process just to not hear what the final review was 😂
Nice vid
I didn't hear it mentioned but if aluminum has a dull side you want that out so it absorbs heat rather than reflect it if the shiny side was out.
Hey Joey. Thanks for the side by side and your comments about the "absolutes" (or lack thereof) of bbq. As a "process" guy I usually try hard to follow the rules. A lot of freedom in you encouragement not to get wrapped around the axel on that stuff.
The biggest thing is.. foil will let aluminum leach into your food, thats not good for you. So try and eliminate aluminum altogether for any kind of cooking.
lol horseshit.
Great video!
Thank you!
"I don't even curr" gets me every time!!!!
Loose the music
The only issue I have with foil is the health hazards associated with leaching metallic compounds when heated to a high temperature. When ingesting food cooked in foil the metal can build up in the blood, muscles and organs. So if both paper and foil yield pretty similar results id go for the more natural and less harmful paper.
Thanks will use both techniques!
This old person likes your instructions but your music in this video obnoxious in general and obnoxiously loud. Total distracting from the good parts of this video.
Butcher paper is a lot better for you than aluminum foil (tinfoil)…
Aluminum foil isn’t great to cook/smoke w/, it seeps into the food. Where you will be eating aluminum foil if tested.