Delicious beef ribs and brisket on a smokey, rainy Sunday. Ran out of brown sugar for the rub and used raw sugar. I had trouble telling much difference, but it was only about 1/3 of the total sugar. Anyone know the different effects the two sugars cause in a smoke?
I did make one interesting change of note. Normally, I put the brisket in an aluminum tray with some Coke and covered in aluminum foil at about 150 degrees. This keeps it very moist and I like the result. However, I sacrifice my bark. I didn't want to do that to the ribs. At 185 I took them out of smoker, spilled out the Coke, and put them in a broiler oven for 10 minutes. It was just long enough to get pull the moisture out of the bark, but not the meat itself. Good trick. I then wrapped them back in foil and let them rest.