Got a St Louis style rack thawing for tomorrow's supper. I usually rub mustard on both sides of the rack and then give it a good coating of Bone Sucking Rub. and then on to the egg. This time I was thinking about some thing more sweeter tasting. Just wondering if I added brown sugar to the rub before I coat the ribs, if that would transfer to the meat and give us a sweeter taste. I am also thinking about going indirect and on a raised grate. About 5" higher than the normal height of the grill on a large.
Was watching Triple D the othe night and they had ribs that had a browner bark, so the end looks was more brown (brown sugar) than black. The looked so good. Should have paid more attention to what they were doing.
Any ideas out there.
TIA
Comments
Steve
Caledon, ON
Typically I will pull the thawed ribs from the fridge, pull the membrane, and let em sit about 15 min, then hit them heavy with my homemade rub. As they come to room temp the rub turns to almost a syrup, then I hit them again with brown sugar. I do this on both sides, starting with the bone side after I pull the membrane. I like to dry out the brown sugar before applying it to the ribs, it's much easier to spread. Do this by dumping a bunch on a cookie sheet and throw it in the oven at about 225 for two or so hours. Periodically take it out and stir it around because to will clump as it dries. I make it in large batches that way and vacuum seal it.
I always cook my ribs flat, don't use a rib rack. This method always seems to give me a nice bark.
I have never tried the mustard thing, I just have this mental block about putting that yellow stuff on. I will eventually try it though on ribs, just never think about beforehand.
I've done maple flakes as well, I mixed them in my own rub recipe. Nice flavor. Got the maple flakes from Williams Sonoma.
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio
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