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feldon30
BBQ Super Pro
Joined: 01 Dec 2009
Posts: 1623
Location: Charlotte or Thereabouts
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 Posted: Jan 10 2010 Post subject: |
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| polock wrote: | my last few times i have done ribs I have been skipping the foil. I have raised the heat to up around 285 and give the ribs a heavy coating of my bbq rub then constantly spray with a mixture of applejuice vinegar, jack, and simple syrup made with turbinado sugar instead of white sugar.
I have been taking them off around 4-5 hours and they have been great. moist, the perfect doneness where they don't just fall off the bone. and great smoke flavor. I am not sure if i will ever foil another set or not |
Verrrry interesting....
By raising the temps and exposing them to all that moisture, I think you are mimicking some of the benefits of foiling, without losing the bark and chance at a great glaze on the outside. Whenever I get a real smoker, I will have to try this! |
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bbquzz
Joined: 09 Jan 2010
Posts: 9
Location: Newark, Ohio
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| Posted: Jan 10 2010 Post subject: |
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Here is a video of Mike Davis doing the Parkay, honey and brown sugar. http://tinyurl.com/yzjoqmo
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PitBully
BBQ Fan
Joined: 09 Mar 2009
Posts: 308
Location: Monterey, CA
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| Posted: Jan 10 2010 Post subject: |
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| Thanks for the feedback ringers. I'm going to give it a try in the near future. If their is 1 thing I hate, it is not knowing what something tastes like. |
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