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We all know that @picman is a fag and I do appreciate the hard work that he does to provide the services that we all enjoy but FFS dude, fix the bug that won't let me put comments on more than 7 of the Pics!

TLDR: Absolutely awesome ribs, by far the best ribs I have ever made and I changed my recipes a bit which really pushed things over the top. You can ask and I might tell.

We all know that @picman is a fag and I do appreciate the hard work that he does to provide the services that we all enjoy but FFS dude, fix the bug that won't let me put comments on more than 7 of the Pics! TLDR: Absolutely awesome ribs, by far the best ribs I have ever made and I changed my recipes a bit which really pushed things over the top. You can ask and I might tell.

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[–] • 0 pt

I usually brown and white sugar in my rub. .

[–] • 1 pt

HAVE YOU LOST YOUR FUCKING MIND!!!!!!!!!!!!!!!!!!

Never use any kind of sugar in your rub, it will caramelize while cooking and keep the smoke from getting into the meat, among other things.

The heat goes into the rub and the sweet goes into the sauce (along with a bunch more heat). You introduce the sugar (honey etc.) after a few hours, the meat in the smoker will only take so much smoke internally, after that point has been reached then you can add the sweet.

tldr: put sweet on meat after grug do fire thingy.

[–] • 1 pt

I don't smoke them. Idk if that makes a difference. I usually make them entirely in the oven or in the oven and finish on the grill.

[–] • 1 pt

Crap. I haven't done oven / grill ribs in a while but back when I did I also used a sweet sauce on them but I would always put them on the coolest part of the grill or I would set the oven temperature kinda low, About 210f or so.

Good ribs can be made that way and as I have repeatedly said we use the tools that are at hand.