Puff said:Chris we must be mentally connected
I made a batch of rub using the sugar in the raw stuff, put a rack of ribs on. And I'm using apple and oak also(a little cherry too).
Pretty ironic huh? Good luck with your cook today
Where's the pic's man 8)chris1237 said:Puff said:Chris we must be mentally connected
I made a batch of rub using the sugar in the raw stuff, put a rack of ribs on. And I'm using apple and oak also(a little cherry too).
Pretty ironic huh? Good luck with your cook today
That funny Puff man!! I think you are going to like that sugar in the raw stuff. I just pulled off two racks and that were the best ribs I have done. They had a clean taste than when I use brown sugar. I cannot wait to try this stuff on the grill!!
Chris
Puff said:Where's the pic's man 8)chris1237 said:Puff said:Chris we must be mentally connected
I made a batch of rub using the sugar in the raw stuff, put a rack of ribs on. And I'm using apple and oak also(a little cherry too).
Pretty ironic huh? Good luck with your cook today
That funny Puff man!! I think you are going to like that sugar in the raw stuff. I just pulled off two racks and that were the best ribs I have done. They had a clean taste than when I use brown sugar. I cannot wait to try this stuff on the grill!!
Chris
Puff said:They look great chris! So what's your opnion on the sugar?
chris1237 said:
Honestly, out of the box the sugar had a really great flavor and looked good as far as the look of it in the rub. But I didn't catch the difference in the cook. The rub I used was very sweet already.chris1237 said:Puff said:They look great chris! So what's your opnion on the sugar?
I thought it was great. I plan to keep this in my rub. Before I used a mix of brown sugar and plain white. And some of the time the rub would burn expressly with pulled pork and ribs. Brisket I did not have as much of a problem with it but I think that was because I would do them fat cap down and almost all the times I had butts above them so I think the constaint basteing keep it from doing it but I still happend some. These were the best color on ribs that I ever had. I dont how to decribe taste diference becides cleaner. If I were to enter this in a comp I think my taste and appearance scores would go up. I cannot wait to try it on a butt, brisket and on the grill.
What did you think?
Chris
Puff said:Honestly, out of the box the sugar had a really great flavor and looked good as far as the look of it in the rub. But I didn't catch the difference in the cook. The rub I used was very sweet already.chris1237 said:Puff said:They look great chris! So what's your opnion on the sugar?
I thought it was great. I plan to keep this in my rub. Before I used a mix of brown sugar and plain white. And some of the time the rub would burn expressly with pulled pork and ribs. Brisket I did not have as much of a problem with it but I think that was because I would do them fat cap down and almost all the times I had butts above them so I think the constaint basteing keep it from doing it but I still happend some. These were the best color on ribs that I ever had. I dont how to decribe taste diference becides cleaner. If I were to enter this in a comp I think my taste and appearance scores would go up. I cannot wait to try it on a butt, brisket and on the grill.
What did you think?
Chris
I'll bet if you maybe melted it down and added a few other ingredients and made sort of a glaze for the grill it would be awesome. It did have a molasses type flavor to it. This was my first time using it as you. I will try it again. Maybe a different rub would make a difference.
I only foiled for an hour. I think it might have been the sweet rub I was using . Is your rub a bit spicier? I just did'nt notice it :?chris1237 said:Puff said:Honestly, out of the box the sugar had a really great flavor and looked good as far as the look of it in the rub. But I didn't catch the difference in the cook. The rub I used was very sweet already.chris1237 said:Puff said:They look great chris! So what's your opnion on the sugar?
I thought it was great. I plan to keep this in my rub. Before I used a mix of brown sugar and plain white. And some of the time the rub would burn expressly with pulled pork and ribs. Brisket I did not have as much of a problem with it but I think that was because I would do them fat cap down and almost all the times I had butts above them so I think the constaint basteing keep it from doing it but I still happend some. These were the best color on ribs that I ever had. I dont how to decribe taste diference becides cleaner. If I were to enter this in a comp I think my taste and appearance scores would go up. I cannot wait to try it on a butt, brisket and on the grill.
What did you think?
Chris
I'll bet if you maybe melted it down and added a few other ingredients and made sort of a glaze for the grill it would be awesome. It did have a molasses type flavor to it. This was my first time using it as you. I will try it again. Maybe a different rub would make a difference.
I like that idea for using it in a glaze. 8) I bet it would be good with grilled pork or fruit. My guess why you did not notice to much of a difference was because you use foil. So the sugar had less time to burn. (just my guess I dont know :roll: )
Chris
Puff said:I only foiled for an hour. I think it might have been the sweet rub I was using . Is your rub a bit spicier? I just did'nt notice it :?chris1237 said:Puff said:Honestly, out of the box the sugar had a really great flavor and looked good as far as the look of it in the rub. But I didn't catch the difference in the cook. The rub I used was very sweet already.chris1237 said:Puff said:They look great chris! So what's your opnion on the sugar?
I thought it was great. I plan to keep this in my rub. Before I used a mix of brown sugar and plain white. And some of the time the rub would burn expressly with pulled pork and ribs. Brisket I did not have as much of a problem with it but I think that was because I would do them fat cap down and almost all the times I had butts above them so I think the constaint basteing keep it from doing it but I still happend some. These were the best color on ribs that I ever had. I dont how to decribe taste diference becides cleaner. If I were to enter this in a comp I think my taste and appearance scores would go up. I cannot wait to try it on a butt, brisket and on the grill.
What did you think?
Chris
I'll bet if you maybe melted it down and added a few other ingredients and made sort of a glaze for the grill it would be awesome. It did have a molasses type flavor to it. This was my first time using it as you. I will try it again. Maybe a different rub would make a difference.
I like that idea for using it in a glaze. 8) I bet it would be good with grilled pork or fruit. My guess why you did not notice to much of a difference was because you use foil. So the sugar had less time to burn. (just my guess I dont know :roll: )
Chris
The weather really wupped my ass today as far as cooking
chris1237 said:I only foiled for an hour. I think it might have been the sweet rub I was using . Is your rub a bit spicier? I just did'nt notice it :?Puff said:chris1237 said:Honestly, out of the box the sugar had a really great flavor and looked good as far as the look of it in the rub. But I didn't catch the difference in the cook. The rub I used was very sweet already.Puff said:chris1237 said:[quote="Puff":2aoqc5t9]They look great chris! So what's your opnion on the sugar?
I thought it was great. I plan to keep this in my rub. Before I used a mix of brown sugar and plain white. And some of the time the rub would burn expressly with pulled pork and ribs. Brisket I did not have as much of a problem with it but I think that was because I would do them fat cap down and almost all the times I had butts above them so I think the constaint basteing keep it from doing it but I still happend some. These were the best color on ribs that I ever had. I dont how to decribe taste diference becides cleaner. If I were to enter this in a comp I think my taste and appearance scores would go up. I cannot wait to try it on a butt, brisket and on the grill.
What did you think?
Chris
I'll bet if you maybe melted it down and added a few other ingredients and made sort of a glaze for the grill it would be awesome. It did have a molasses type flavor to it. This was my first time using it as you. I will try it again. Maybe a different rub would make a difference.
I like that idea for using it in a glaze. 8) I bet it would be good with grilled pork or fruit. My guess why you did not notice to much of a difference was because you use foil. So the sugar had less time to burn. (just my guess I dont know :roll: )
Chris
The weather really wupped my ass today as far as cooking