I was wondering if the type of honey makes a difference in flavor when you foil the ribs. I use the trigg method and with the new rub I have been using it is a little too sweet. I was thinking about switching the honey or leaving out the brown sugar all together. I spoke with a friend about it and he uses three different kinds of honey and swears it makes a difference. Anyone else experiment with this and notice a difference? If so could you let us know what you think the best type of honey is or if you used multiple what kinds did you use.