Vermont Maple Glazed Pig Candy

[carnie1]

Just followed this recipe to a T and they were so good, If I didn't have most of the stuff packed to go north I would have taken some pics http://amazingribs.com/recipes/pork/vermont_pig_candy.html Hey NePa is the snow gone yet ??, will be there soon.

[Gizmo]

Nice post carnie1

I like the idea of reducing the rib juice in the foil boat for a glaze.  I'll have to try that.  Found it interesting the FTC (as used here) is called the Texas Crutch on that site.  Wonder where the origin really was.?  I have been doing the foil steam technique for a few decades, actually since the 2nd set of Lloyds BBQ ribs that I ever cooked (O.K. reheated) using their "Restaurant Style Cooking Method". 

[Habanero Smoker]

Interesting recipe, but I will have to change one ingredient. I will be using New York maple syrup. :)

It seem to me that the Texas Crutch is a what Old's has termed as "boat" or "boating", a method he uses for brisket.