So a confession first.
I may never buy baby backs again after last nights success. Sides, BRITU recipe 3-2-1 cook in my WSM oh baby. Some bone-in thighs came out quite nice and half dozen ABTs (first time trying, why the fuss?) Oh wait, these little things are TASTY!
A question on ribs and BRITU in particular. Has anyone tried a bit of brown sugar laid on these at the foil stage? I love them, my wife would like a little less salt and a little more sweet. Short of tweaking the rub, we thought some dark brown sugar (demerara perhaps for the molasses content) might give me the flavour profile I'm looking for.
Thanks brothers (and sisters) these boards are a great source of inspiration.
I thought of posting some photos, but there was not a whole lot left save for bare bones and used napkins.
I may never buy baby backs again after last nights success. Sides, BRITU recipe 3-2-1 cook in my WSM oh baby. Some bone-in thighs came out quite nice and half dozen ABTs (first time trying, why the fuss?) Oh wait, these little things are TASTY!
A question on ribs and BRITU in particular. Has anyone tried a bit of brown sugar laid on these at the foil stage? I love them, my wife would like a little less salt and a little more sweet. Short of tweaking the rub, we thought some dark brown sugar (demerara perhaps for the molasses content) might give me the flavour profile I'm looking for.
Thanks brothers (and sisters) these boards are a great source of inspiration.
I thought of posting some photos, but there was not a whole lot left save for bare bones and used napkins.
