- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Sugar in your rib rub
Posted on 11/1/18 at 10:53 am to golfntiger32
Posted on 11/1/18 at 10:53 am to golfntiger32
quote:
No wrap
Thanks for suggestions. Gonna add brown sugar to Bad Byron's and not wrap.
1
Posted on 11/1/18 at 11:34 am to Chucktown_Badger
I don’t add salt in the actual mix, I add it 12hrs before I put the rub on it.
Posted on 11/1/18 at 1:01 pm to SmokedBrisket2018
If you dont wrap, make sure to add a thin coat of sauce for the last 15-20 minutes to glaze the ribs. This will not hurt the bark it will soften it just a bit and I think gives a better presentation. Unless you prefer dry ribs.
Posted on 11/1/18 at 1:20 pm to golfntiger32
quote:
Unless you prefer dry ribs
I like em dry.
Who knows. I might drink too much bourbon and anything can happen.
Posted on 11/1/18 at 2:24 pm to SmokedBrisket2018
quote:
Who knows. I might drink too much bourbon and anything can happen.
Great part about BBQ...you might just get fricked up and things will go off the rails. You just NEVER KNOW
This summer I had a bunch of friends over, and my pork butt took forever to get to temp, so by the time it was done everyone had left, my GF had gone to bed, and I was up alone and hammered at about 11:30, and I HOUSED about 2 pounds of pulled pork.
Page 2 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News