View Full Version : Brown Sugar as a flavor profile?
Meat Burner
03-16-2010, 08:38 PM
On ribs, more that butts, how do you use brown sugar in your rubs or added during the cook to enhanse the flavor? Just curious about using brown sugar as a spice or more of an extra flavor. Thanks everyone.
landarc
03-16-2010, 08:42 PM
I will use some light brown sugar in a rub as an accent, bearing in mind, I do not like really sweet ribs. In any case, it would only be about 15% total of the rub at most. I like the taste of brown sugar.
barbefunkoramaque
03-16-2010, 10:03 PM
Tastes good up in the nooks and crannies
Meat Burner
03-16-2010, 10:19 PM
That is impressive response bro! I understand the taste...thanks.
BurntFinger_Jason
03-16-2010, 11:02 PM
Try sprinkling dark brown sugar across the slab when you're wrapping them in foil. You may also need to brush sauce and/or honey onto the slab so that the brown sugar will stick to meat a little easier. Once wrapped, the steam will melt the sugary molasses flavor into the meat without it scorching.
KuyasKitchen
03-17-2010, 05:51 AM
Try sprinkling dark brown sugar across the slab when you're wrapping them in foil. You may also need to brush sauce and/or honey onto the slab so that the brown sugar will stick to meat a little easier. Once wrapped, the steam will melt the sugary molasses flavor into the meat without it scorching.
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