G
Guest
Guest
Hello!
I've done 2 succesful cooks on my WSM. The first with 3 racks, the second with 9 (much trickier!). Both came out wonderfully thanks mostly to feedback, tips and support from this group.
My fiance was born on the 4th of July and we are throwing a party for her on the 3rd. She likes her ribs ultra sweet!
The Britu recipe was too 'spicy' and 'flavorful' for her. She wants more sweet! While I do like KC Masterpiece - I find that it has too much smoke flavor in it. I don't think the BRITU recipe with just adding honey removes that artificual smoke flavor. Why use a glaze that has artificial smoke in it when you are legitimately smoking? That escapes me.
Do any of you pitmasters or fellow WSM'ers have any rub or glaze recipes you might be able to share with me that will deliver a predominently sweet flavor? I don't want the ribs to taste like cotton candy, but I think what i'm going for is to have an initial ultra sweet flavor followed by a well smoked piece of meat. So the rub should probably cut down on the garlics/cumins/chili-powders and increase the sugars while not necessarily removing the spice. Anybody have experience here with producing a really sweet babyback rib on the WSM?
I'll be cooking 9 racks. And using Apple wood exclusively. Probably about 5 chunks smaller than that required by BRITU.
Any ideas or suggestions for rubs and glazes/sauces will be very much appreciated!
Thanks,
-Willie
I've done 2 succesful cooks on my WSM. The first with 3 racks, the second with 9 (much trickier!). Both came out wonderfully thanks mostly to feedback, tips and support from this group.
My fiance was born on the 4th of July and we are throwing a party for her on the 3rd. She likes her ribs ultra sweet!
The Britu recipe was too 'spicy' and 'flavorful' for her. She wants more sweet! While I do like KC Masterpiece - I find that it has too much smoke flavor in it. I don't think the BRITU recipe with just adding honey removes that artificual smoke flavor. Why use a glaze that has artificial smoke in it when you are legitimately smoking? That escapes me.
Do any of you pitmasters or fellow WSM'ers have any rub or glaze recipes you might be able to share with me that will deliver a predominently sweet flavor? I don't want the ribs to taste like cotton candy, but I think what i'm going for is to have an initial ultra sweet flavor followed by a well smoked piece of meat. So the rub should probably cut down on the garlics/cumins/chili-powders and increase the sugars while not necessarily removing the spice. Anybody have experience here with producing a really sweet babyback rib on the WSM?
I'll be cooking 9 racks. And using Apple wood exclusively. Probably about 5 chunks smaller than that required by BRITU.
Any ideas or suggestions for rubs and glazes/sauces will be very much appreciated!
Thanks,
-Willie