Boating spare ribs instead of just foiling

[jimmyb]

I going to try this "pig candy" recipe found at http://www.amazingribs.com/recipes/porknography/vermont_pig_candy.html.
I utilizes the juices from the foiling of the ribs for the glaze. If you follow their link to the "texas crutch" it says you could boat the ribs instead of just foiling. This would make it easier to reuse the juices. It also prevents the juices from leaking.  Anyone ever boat their ribs? I guess it would serve the same purpose.

Also, it only recommends a 30 min texas crutch. I see most people on this forum use 2 hrs. That's a big difference.

This rub seems much too sweet for me but the wife and kids are saying they want a sweet rub. Hell, I'll give it a try.

[3rensho]

I've boated baby backs for an hour and the result is great.  Since they are smaller/leaner they benefit from it.  I use apple juice and reduce as described.  My apple juice is from local apples and tends to be sweet-sour.  Yummmm

[TedEbear]

Hmm...Vermont Pig Candy glaze and the Texas Crutch. Sounds like two things I've been mentioning on here over and over.   ;)

I use about 1/2 cup of apple juice with the foil and seal it tightly so the steam cannot escape.  The drippings are used in my Pig Candy glaze.  Along with the required pure maple syrup I divide the Pig Candy into two containers and add a bit of chipotle Tabasco sauce to one for the adventurous rib eaters like me.

Everything turns out really well, although I've been doing this procedure on my gas grill for years and am still tweaking it for the Bradley.  The Texas Crutch is a method they say is used in competition cookoffs.  I figured it was good enough for me at home.

[Toker]

Frankly, never made it other way. So easier and the risk for the foil to leak are alot less.