Brown Sugar on BBs question..


 
B

Bill Berg

TVWBB Fan
I'm making a couple racks of BBS today. I've seen folks smother them in brown sugar. I'd like to give it a shot on one rack.

I plan on doing the 3-2-1 or 2-2-1 depending upon how things look.

Should I put the brown sugar on right of way after my rub or wait until I wrap?
 
Hi Bill,

Wait until you wrap. I sometimes will spray with Apple Juice and then put the Brown Sugar on.

Larry B
 
Wasn't going to smoke today, but the post inspired me. Just threw a couple racks of baby backs on. I've never done the brown sugar/foil thing, so I'm looking forward to giving it a go.

Would you still sauce after the brown sugar? Or will that make it too sweet?
 
Bill,

I've tried it with honey with good results. Saw a guy from Niagara Falls, Canada, do it once at the Oinktoberfest and they got a call in ribs. He didn't put as much brown sugar on as in your other post and he rubbed it in a bit, then ran a bead of honey back and forth while going down the rack, turned them meat side down and wrapped each individually in foil. Don't know his timing though.. Pulled from foil to firm up and I'm pretty sure he did no glaze/sauce with them.

Bill
 
I did a couple racks today. One with brown sugar and sauce, one without either. To my suprise my wife liked the one without either better and I liked the sugared and sauced one better. Bassackwards from what normally goes on around here.

It was my first time with a saucer too. The temps got away from me a couple times. Don't know if it was just the saucer or the sun beating on the WSM that got me screwed up too. So I need a little work on my technique for sure.

I'll post a finished pic in my other thread when I get back from the races tonoght.
 
I was watching Youtube last night and there was a team on there, that really espoused using a moderately heavy layer of brown sugar sprinkled on top of the ribs prior to going in the smoker, just to "seal in" the spice rub.

of course this method would only work if you smoked them lying flat.

I haven't done ribs in a long time. I'm itching to find some good quality meat first. I always end up with sub par product because I don't shop around.



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My brown sugar rack came out very tasty. I think I slightly overcooked the ribs, though. I went about 3-1.5-1. Very tender, just a tad dry.
 
Originally posted by S. Fink:
My brown sugar rack came out very tasty. I think I slightly overcooked the ribs, though. I went about 3-1.5-1. Very tender, just a tad dry.
Click to expand...

I first heard of doing it this way from Steve Raichlan BBQ-U. He suggests brushing on warmed honey then putting brown sugar on the meat side of the ribs. Then, I believe, he wraps them meat down in the foil and puts them back in the smoker. I think he leaves them foiled a little longer than normal because when he unfoils he put them back in the smoker, meat up, for only 10 or 15 minutes to firm up the meat.
 
I'm seriously considering a spray bottle for all my BBQ for awhile. Something like apple juice would help tighten up the crust, if sprayed on occasionally and allowed to evaporate its H2O.



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