Page 78 - Amazing Ribs - Book

The crutch involves wrapping the slab of ribs in foil or pink butcher paper shortly after the meat has a nice dark color and when it has started to pull away from the bone.
Competition cooks often add brown sugar, more rub, honey, agave syrup, apple juice, butter, or margarine, to the packet in an effort to boost flavor. Clint employs this technique in Clint’s Competition Ribs.
If you wrap tight, moisture loss from evaporation stops and this speeds cooking because evaporation cools the meat. Some liquid comes out of the meat to mingle with the added liquids and the meat slightly braises and tenderizes.
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