ribs. no brown sugar but do have some blues hog. do i....

[floydo]

hi
cookin some ribs tonight
all set for rub

may wrap some.

if I have no brown sugar or honey .......but do have some blues hog, should I put some sauce in the foil wrap.....or foil without the sauce and just sauce it later.

would appreciate your thoughts on using the sauce... this way or that.

may do some of the ribs dry and just serve sauce on the side ( what I usually do when i'm not trying to imitate johnny triggs ).


thanks a lot

[Bluesman]

You could wrap with some apple juice or apple cider vinegar. Serve the sauce on the side or finish em up with it after the foil. Your call either way they'll be great. And don't forget we have the Pork Rib Off Throwdown ending Sunday night. You can enter here:

http://www.bbq-brethren.com/forum/showthread.php?t=169877

[K-Barbecue]

You could add some apple juice to the foil then apply the sauce after coming out of the foil. Put back on smoker for about 20 minutes to Carmelize the sauce. Eat and enjoy.

[Diesel Dave]

As said above add sauce after they are unwrapped. Otherwise the sauce will just "melt" off the ribs and be pooling on the foil.
The apple juice in the foil adds a nice moist flavor too

[Bludawg]

Go dry sauce on the side!

[fantomlord]

Go dry sauce on the side!

^that. throw 'em on the grate until they pass the bend test.

I did these with a sugarless rub, and they turned out great:

http://i1288.photobucket.com/albums/b487/fantomlord1/9ADAC386-EDA0-4CAB-B908-45BE641B1E15-9615-00000434A6C56995_zpsa3bc296a.jpg

[IamMadMan]

Go dry sauce on the side!

^ +1 I agree...

[landarc]

You can wrap with Blues Hog original, it gives the same sweetness and moisture that adding sugar does in the foil. It also allows for making a nice glaze at the end of the cook. Obviously, it won't be the same as if you foiled it with brown sugar, but, it is very good this way.

[borzwazie]

Honestly, just try some salt, pepper, and maybe a little garlic powder if you're so inclined. Like others said, if you're doing 3-2-1, you can throw a little apple juice in the foil. Trust me, they'll still be awesome.

[sliding_billy]

Maybe an excuse to try cooking without wrapping. Just saying...

[jeffturnerjr]

My question: wouldn't blues hog take care of moisture as well as sweet profile? I say just try blues hog in the foil. If it sucks, don't do it again:)

[JS-TX]

The sauce could caramelize and "burn" in the foil if you are cooking over 250*, I would just glaze them during the last 20min or so.

[landarc]

The sauce doesn't do that, if you are used to using the method with honey or brown sugar, it is no worse than that.

It doesn't add a whole lot of moisture due to the makeup of Blues Hog, it doesn't have a lot of water in it. But, the ribs should give up enough moisture. It does work, and I am telling you all, it does taste good done this way.

[aawa]

Use some blues hog or even try using some fruit preserves/jelly for sweetness.

[jeffturnerjr]

The sauce could caramelize and "burn" in the foil if you are cooking over 250*, I would just glaze them during the last 20min or so.

Sure. But I guess my thought was, since it is foiled, the steam, moisture,etc would keep it from caramelizing...just as people dump bown sugar and honey in. It doesn't necessarily Caramelize, it melts down. If it were foiled for only 1-2 hours, would the sauce burn?

The burn, which I didn't think about, might be from tomatoes used in sauce.

[JS-TX]

Sure. But I guess my thought was, since it is foiled, the steam, moisture,etc would keep it from caramelizing...just as people dump bown sugar and honey in. It doesn't necessarily Caramelize, it melts down. If it were foiled for only 1-2 hours, would the sauce burn?

The burn, which I didn't think about, might be from tomatoes used in sauce.

Only way to find out :twitch:

Try it but peek on them after 30min. For me anything over 1.5 hours in foil equals falling apart ribs.. way too tender. But that's what I found out doing things the way I do it. Let us know.