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Guest
Guest
Kevin (Stogie), I noticed in an earlier post concerning your ribs, that you like to sprinkle with brown sugar or honey and then wrap in foil for 2 hours. Which works better, brown sugar or honey? One thing I'm thinking about experimenting with is combining the juices from the post-foiling with my bbq sauce and using that as carmelizing finishing sauce. Also, do you mix the brown sugar/honey with some sort of mopping sauce? Thanks!