View Single Post
Old 06-24-2013, 09:06 PM   #30
nthole
Babbling Farker
 
nthole's Avatar
 
Join Date: 08-11-03
Location: St. Louis
Default

Quote:
Originally Posted by lance0623 View Post
I think you misunderstood my point there NT, I'm not arguing for or against foiling - even though I foil mine.

OP was at a restaurant that had sweet ribs, and because of the time and effort involved with foiling I'd be surprised if the restaurant foiled theirs. I think it's much more likely the sweet flavor came from sugar in the rub; or sprinkled sugar/slathered some honey over them towards the end of the cook.
Ahhhh. You are correct. I did misread that. Good point. I'd vote that they would have been coated in honey and brown sugar bone down just on top of the meat and then maybe mopped after it melted a bit. I've just never gotten what I would call a real real sweet off of just a rub.

Thanks for the correction.
__________________
Neil -- "Easy Bake Master"
NB Bandera [gone to heaven...conveniently located in Long Island, NY]
Rebel 23, WSM A, WSM B, UDS, Easy Bake Oven
Pork Pistols BBQ
MOFO Illuminati

MOINK...It's what's for linner.
nthole is offline   Reply With Quote