The internet is full of advice for the novice, and one popular tip is the 3-2-1 method for cooking ribs. It says you should cook a slab of St. Louis cut ribs for 3 hours, then wrap it in foil for 2 hours, then take it out of the foil for 1 hour.
I think 2 hours in foil is waaaay too long, especially if there is liquid in the foil. I think anything more than 1 hour softens the meat too much and makes it mushy.
My advice: 1 hour with nothing but rub and smoke, 2 hours without smoke, 1/2 hour in foil with apple juice to tenderize, 1 hour outside the foil in indirect heat to firm the surface, and 1/4 hour with sauce over direct high heat. Start with these numbers and experiment until you and your cooker get it the way you like it best. Your mileage might vary.
1-2-1/2-1-1/4 is not as easy to memorize as 3-2-1, but it's better tasting.
Called the "Texas Crutch" because some folks think it was developed there, this method is so good practically all the top competitive barbecue teams use it. It makes extremely tender, juicy, meat, that is not mushy, and unlike boiled meat, still tastes like meat. It also has the added benefit of finishing the the cooking process.
Here's the theory: We will seal the ribs in a vessel with liquid at a temp just above boiling. The liquid will bathe the meat in humidity and a bit of steam. It will moisten and tenderize the meat. Do this for too long, and you will extract flavor and cause the proteins to get their undies in a bunch, forming tight knots that will make the meat tough and wring out moisture. The liquid can be water, juice, wine, or beer. I like apple juice.
Ribs
1) Prepare a slab of ribs in the usual method: First skin 'n' trim, then rub. If you have a smoker, use it. If you have a charcoal grill, use this method, if you have a gas grill, use this method, if you have a bullet smoker like a Weber Smokey Mountain, use this method, and if you have an offset, use this method. Roast ribs meat side up, at 225F for about 4 hours. If you are using baby backs, roast for 2 hours before using the crutch. Add wood smoke for the first hour only.St. Louis cut
2) The Texas Crutch with foil. Pull off a strip of heavy-duty wide aluminum foil about six feet long. Fold it in half until it is three feet long and make a canoe out of it big enough to hold the slab and so it will hold liquid without leaking. Place the slab on the foil, meat side up. Pour 1 cup apple juice over the ribs. Be careful that the bones don't poke holes in the foil. It is important that the packet not leak liquid from the bottom, and that steam not be able to escape from the top. The Texas Crutch with a pan. Instead of using foil, you can use a pan. Here's how: Place the slab, meat side up, on the bottom of a sheet pan, baking pan, or disposable aluminum pan. Pour in enough apple juice to cover the bottom about 1/4" deep. Tightly cover the pan with foil so it does not leak steam.
3) Put the sealed meat back on the cooker at 225F. After 30 minutes in foil, the meat should be thoroughly cooked.Now open the package being extremely careful to avoid the hot steam that will escape. Remove the ribs, place them back on the grill, and cook another 30 minutes at 225F to dry off the surface and firm up the crust.
Pork shoulder (a.k.a. pork butt) for pulled pork, and brisket are thick cuts and take longer in foil. Personally, I never bother using the Texas Crutch on pork butts because if it cooked properly it rarely needs tenderizing. But I almost always use it on brisket, a tougher customer. I recommend 1 hour in foil for brisket.
This page revised 8/4/08
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Called the "Texas Crutch" because some folks think it was developed there, this method is so good practically all the top competitive barbecue teams use it. It makes extremely tender, juicy, meat, that is not mushy, and unlike boiled meat, still tastes like meat. It also has the added benefit of finishing the the cooking process.
