Originally Posted by El Ropo
If you google for popular rib rubs, many of the recipes contain more than 70% sugar. Alton Brown's recipe is closer to 80% sugars. I lost all respect for him after seeing one of his BBQ episodes.
He actually stated in the show that cooking ribs above 230 F would result in rib jerky. Where did he get that BS from?
Hey hey hey..... that recipe is what got me started on the path to que.
Kenmore gasser, CharBroil Big Easy, UDS, Smokey Joe Silver, 1970's Weber Seville