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Old 01-28-2014, 06:20 AM   #62
is One Chatty Farker
Join Date: 11-15-08
Location: Lake View, New York

Its like the salt n sugar injections for pork, its hard to believe 1/4 cup of salt and 1 cup of white sugar is injected into each pork butt and cannot taste the salt or sugar. When you pack the top of a rib with the brown sugar, it really does render out, what little sweetness is there, gets pulled back when you add acid n heat. Do an experiment, one set of ribs with your regular rub, then another regular rub and then lots of brown sugar, cook like this till the end, no foil, maybe a baste at the end. Do a blind fold test and you will not be able to pick the sweet rib out..The brown sugar seals the rib on the outside..I just find coat with the brown sugar from the start gave me a better rib, When foiled this way it will get a little sweeter, so add some heat n acid to balence the palette out..Give it a try..
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