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syrup

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DMP

Knows what a fatty is.
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Been playing around with some different rubs and sauces for awhile now on ribs and butts. Sometimes I wrap sometimes I don't.

Anyway, was thinking today about honey and how much its used with bbq and it got me thinking about syrup. Anyone ever use syrup in their sauces or maybe when wrapping instead of honey?
 
Do you mean maple syrup, or any type of syrup?

I do use maple syrup, and have found that when done right, it is a nice complement. I prefer light amber, as the flavor is more delicate. I have also used various other syrups as experiments, and they work fine, but, honey is easier to find and adds a nice flavor.
 
you can try Karo... sometimes i use just a touch, not IN the sauce, just a smidge on ribs for looks..
 
If you use real Maple syrup, not the store bought corn syrup that's maple flavored, you will really enjoy the flavor.
I use the syrup we make on different things and I'll tell you it's great!
 
landarc said:
Do you mean maple syrup, or any type of syrup?

I do use maple syrup, and have found that when done right, it is a nice complement. I prefer light amber, as the flavor is more delicate. I have also used various other syrups as experiments, and they work fine, but, honey is easier to find and adds a nice flavor.
Click to expand...

I agree about the maple syrup, I have used it to glaze loin backs. However I prefer dark amber for its richer flavor.
I also use maple sugar as a base for my wing rub, love it on chicken wings. OK so I'm thinking a maple glaze on chicken thighs, now I have something to work on. :idea:
 
No syrup...but use unsulferd molasses in my BBQ sauce. I've also used coke in my sauce. But I swap something else out if I experiment so it does not get to sweet.
 
this was the only time I can remember doing up a tiny pork butt.....maybe 3~4#

Cinco2012014.jpg


Cinco2012015.jpg


Injected with real maple syrup & walnut oil & some maple sugar in the rub, IIRC....walnut balanced it out some...........

Real sweet, but I like maple syrup enough to drink it straight on occasion....musta been Canadian in a past life........
 
I have yet to smoke a butt(hope to real soon), I have baked a few injecting Steens cane syrup and loved it for pork sandwhiches. I also use cane syrup in my sauces, glazes and bbq beans. It has a great natural flavor. Its great on pancakes and waffles too.:thumb:
 
Lots of competition guys put squeeze Parkay and honey or brown sugar all over their ribs and then foil them. I'm sure it can work for butts too. Personally, I don't want stuff that sweet.
 
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