Had To Try The Parkay Brown Sugar & Honey Ribs

[smoke-n-my-i's]

you all are killing me... here I am allergic to pork, and you just gave me a setback just looking at all that good stuff... That is the hardest part for me competing... I can not taste what I am cooking in the 2 pork categories. My wife is usually with me so she gets to do all of the suffering for me tasting them.... dang it all.

I don't use the yellow stuff, nor the honey while cooking. I put the honey in my sauce. I use a sweeter rub, and when I foil, I put some apple juice and a little of the sauce in the foil, with the ribs upside down. After pulling out of the foil, I then start my saucing and usually do 3 total coats counting the final "glaze" coat. Now I didn't really give out my secrets, so don't read this...

Bill

 

[gtsum]

I dont usually foil, but I think I will have to give these a try..I like my rubs with some heat in them and then I usually use sweet baby rays, so I do like some sweet in my meat

 

[Rookie'48]

Now THAT is what I would call "rib pron" gone wild!

 

[devious]

you all are killing me... here I am allergic to pork, and you just gave me a setback just looking at all that good stuff... That is the hardest part for me competing... I can not taste what I am cooking in the 2 pork categories. My wife is usually with me so she gets to do all of the suffering for me tasting them.... dang it all.

I don't use the yellow stuff, nor the honey while cooking. I put the honey in my sauce. I use a sweeter rub, and when I foil, I put some apple juice and a little of the sauce in the foil, with the ribs upside down. After pulling out of the foil, I then start my saucing and usually do 3 total coats counting the final "glaze" coat. Now I didn't really give out my secrets, so don't read this...

Bill

I just about cried when you said you were allergic to pork. sorry bro

 

[soup]

Nice ribs guys!! I've always used the brown sugar and honey but not the parkay. I've never had any complaints but I may try it that way just to try it.

 

[BRBBQ]

Nice looking Q

 

[Ford]

Did you take them out of the foil to crisp them up any? I did the same thing and got rib mush. The outside tasted incredible though.

For my comp ribs they come out of foil at about 11:15 and get sauced and stay in FE until 12:15 or so. temp depends on how done they are. When coming out of foil mine will fall apart if I'm not careful Go meat side down then all 3 racks get sauced. By the time I finish that and turn them they are firming up a little. Usually back in cooker at 11:25.

I've not been watching Pit Masters. Is there more of a recipe?

Yup. Lots more. that's why we take classes.

And final comment, my comp ribs are so sweet and spicy you'll get sick eating 6 ribs. They are not eating ribs. Eating ribs are dry ribs with no foil. And first pics on thread look like good comp ribs.

 

[thillin]

Nice looking ribs. I've done well with the process. Like Ford said, my comp ribs aren't eating ribs.