Every pitmaster told me to never wrap ribs in foil, did it anyway for a comp in Memphis

I tried the Texas crutch on a set of St. Louis ribs for a backyard competition last fall and got second place. Everyone says it ruins bark but mine turned out perfect after 2 hours wrapped with brown sugar and honey. Anybody else break the unwritten rules and actually win?

2 comments

2 Comments

garcia.cameron12d ago

Nah you did it right. Texas crutch is the play when you want that competition level tenderness. All those purists crying about bark don't get that judges want fall off the bone not some leathery mess. Brown sugar and honey in the wrap is the secret weapon too. I've seen teams take home trophies doing exactly what you did. Rules are just suggestions when you're chasing that first place money.

rivera.hannah11d ago

OH BOY here come the bark police with their pitchforks again! Guess we're all just terrible people for wanting meat that actually tastes good instead of chewing on shoe leather for 5 minutes.