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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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07-02-2013, 10:41 AM | #16 |
is One Chatty Farker
Join Date: 05-09-07
Location: Shreveport, LA
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It's the sugar. Switch to Turbinado sugar and in less amounts.
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Checkout our Original BBQ Sauce & Cajun Pickles www.doubledsbbq.com http://www.facebook.com/pages/Double...12864168786570 Stumps Baby Gravity Feed Smoker Backwoods Patio Unit Char Griller Offset for grilling |
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07-02-2013, 11:02 AM | #17 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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I use Splenda in my pork rubs instead of sugar it don't scorch and the Sweet really comes through. I cook everything 300+
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07-02-2013, 11:55 AM | #18 |
Full Fledged Farker
Join Date: 05-14-13
Location: Highland Ranch, Colorado
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I found that using a lot of brown suger early in a smoke can make my ribs really dark. Try adding it just prior to wrapping. using a modest amout from the start should not be an issue though.
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