Meat church Texas Sugar

TechsasJim

@Photo Egg

how did the date end?

Photo Egg

Cut off half the rack for dinner. The rest are still chugging along at 225.

pgprescott

Photo Egg said:

Cut off half the rack for dinner. The rest are still chugging along at 225.

I see you have some Smokefire action going on there. Enjoy!

Photo Egg

pgprescott said:

Photo Egg said:

Cut off half the rack for dinner. The rest are still chugging along at 225.

I see you have some Smokefire action going on there. Enjoy!

Yes Sir. Just pulled the other rack and a half off. They look much better.
I’m enjoying playing with the SF. Thank you

caliking

Those are some dang good looking ribs @Photo Egg

SonVolt

How did you like the Texas Sugar? 

4TheGrillOfIt

SonVolt said:

How did you like the Texas Sugar? 

Yeah, man, what is the verdict?  

Photo Egg

4TheGrillOfIt said:

SonVolt said:

How did you like the Texas Sugar? 

Yeah, man, what is the verdict?  

Obviously, if sweet is not your thing, avoid this rub. For me, it’s too sweet for most meats. On the ribs, I liked it. But I wanted more heat/bite. I also prefer brown sugar sweet on my ribs. I would rather just add a little brown sugar to another rub. But it’s a nice option and so far no clumping.

johnmitchell

Did someone mention “Clumping”😳

pgprescott

Photo Egg said:

4TheGrillOfIt said:

SonVolt said:

How did you like the Texas Sugar? 

Yeah, man, what is the verdict?  

Obviously, if sweet is not your thing, avoid this rub. For me, it’s too sweet for most meats. On the ribs, I liked it. But I wanted more heat/bite. I also prefer brown sugar sweet on my ribs. I would rather just add a little brown sugar to another rub. But it’s a nice option and so far no clumping.

Throw a coat of garlic jalapeño rub on first then use the Texas Sugar. Problem solved. Layering. The bark on the ribs looked spot on I must say. 

Photo Egg

pgprescott said:

Photo Egg said:

4TheGrillOfIt said:

SonVolt said:

How did you like the Texas Sugar? 

Yeah, man, what is the verdict?  

Obviously, if sweet is not your thing, avoid this rub. For me, it’s too sweet for most meats. On the ribs, I liked it. But I wanted more heat/bite. I also prefer brown sugar sweet on my ribs. I would rather just add a little brown sugar to another rub. But it’s a nice option and so far no clumping.

Throw a coat of garlic jalapeño rub on first then use the Texas Sugar. Problem solved. Layering. The bark on the ribs looked spot on I must say. 

I’m glad you mentioned the bark. This is where I struggle. With the fat content on these I expected an almost fried skin bark with no way to avoid it. But I don’t like it. Maybe a water mist every 30-45 minutes would help? But I can never get that nice bite through bark.

pgprescott

Photo Egg said:

pgprescott said:

Photo Egg said:

4TheGrillOfIt said:

SonVolt said:

How did you like the Texas Sugar? 

Yeah, man, what is the verdict?  

Obviously, if sweet is not your thing, avoid this rub. For me, it’s too sweet for most meats. On the ribs, I liked it. But I wanted more heat/bite. I also prefer brown sugar sweet on my ribs. I would rather just add a little brown sugar to another rub. But it’s a nice option and so far no clumping.

Throw a coat of garlic jalapeño rub on first then use the Texas Sugar. Problem solved. Layering. The bark on the ribs looked spot on I must say. 

I’m glad you mentioned the bark. This is where I struggle. With the fat content on these I expected an almost fried skin bark with no way to avoid it. But I don’t like it. Maybe a water mist every 30-45 minutes would help? But I can never get that nice bite through bark.

I roll mine at 275. Maybe sacrifice another slab and experiment. The higher heat will change the cook a bit. I get mine fairly dried out and then do a shortish wrap before removing them to dry them back out a bit. They are basically done when I complete the wrap. The rest is for tacking on sauce or some finishing rub for dry ones. @ 3.5 hours give or take. 

I do believe spritzing also builds bark. This works way better on the pellet cookers than in an egg IMO. The dry environment lends itself to that. A wrap will soften the bark a bit, maybe that’s what you’d like?

Photo Egg

pgprescott said:

Photo Egg said:

pgprescott said:

Photo Egg said:

4TheGrillOfIt said:

SonVolt said:

How did you like the Texas Sugar? 

Yeah, man, what is the verdict?  

Obviously, if sweet is not your thing, avoid this rub. For me, it’s too sweet for most meats. On the ribs, I liked it. But I wanted more heat/bite. I also prefer brown sugar sweet on my ribs. I would rather just add a little brown sugar to another rub. But it’s a nice option and so far no clumping.

Throw a coat of garlic jalapeño rub on first then use the Texas Sugar. Problem solved. Layering. The bark on the ribs looked spot on I must say. 

I’m glad you mentioned the bark. This is where I struggle. With the fat content on these I expected an almost fried skin bark with no way to avoid it. But I don’t like it. Maybe a water mist every 30-45 minutes would help? But I can never get that nice bite through bark.

I roll mine at 275. Maybe sacrifice another slab and experiment. The higher heat will change the cook a bit. I get mine fairly dried out and then do a shortish wrap before removing them to dry them back out a bit. They are basically done when I complete the wrap. The rest is for tacking on sauce or some finishing rub for dry ones. @ 3.5 hours give or take. 

I do believe spritzing also builds bark. This works way better on the pellet cookers than in an egg IMO. The dry environment lends itself to that. A wrap will soften the bark a bit, maybe that’s what you’d like?

As usual, great advice. Thank you.

lkapigian

After this thread started , I was gifted a bottle …good, but for my liking more if a finishing rub 

Langner91

I would be start eating that platter with the red one on top and not stop until the red one on the bottom was gone!  Those are beautiful!

The next day would be brutal, but worth it!

JohnfromKentucky

pgprescott said:

Throw a coat of garlic jalapeño rub on first then use the Texas Sugar. Problem solved. Layering. The bark on the ribs looked spot on I must say. 

Interesting! I'll have to try this. I haven't ever mixed rubs.

pgprescott

JohnfromKentucky said:

pgprescott said:

Throw a coat of garlic jalapeño rub on first then use the Texas Sugar. Problem solved. Layering. The bark on the ribs looked spot on I must say. 

Interesting! I'll have to try this. I haven't ever mixed rubs.

😳 it’s rare if I don’t. I use at least three on ribs. 

Heck, you can even layer with a spritz. Not everyone who spritzes is layering because some use just water. If you use a vinegar or fruit juice you are definitely layering. Just have to be careful not to burn the sugars in a sorta by using it too soon. 

Happy experimenting