Originally Posted by parrothead
Excellent read, and yes, Mista, I was thinking the same thing about the syrup. I think that I will try some before the next competition.
I can tell you what I did at GAB. My pork tanked, but I don't think it was because of the syrup, I think I just didn't cook it well. Take it or leave it. You may want to try it as an experiment of your own.
I used Maple Syrup as the slather, and then used a sugar-free rub. Don't say I never give away any secrets!