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Wuci 3-2-1 question

post #1 of 15
Thread Starter 
When wrapping and using the johnny trigg method with brown sugar and tiger sauce etc, my ribs end up black on the bottom as the sugar is burning in the foil. How can i prevent this?

I use brown sugar, parkay, tiger sauce and clove honey in my foil
post #2 of 15

Sounds like there's not a lot of liquid in your foil wrap.  (Those ingredients sound like they would be more paste like than watery).

 

What temperature was your smoker running at?  Sugar will burn at relatively low temps, of coarse.

post #3 of 15
Thread Starter 
Temp was 250 for two hours in the foil.
post #4 of 15
Quote:
Originally Posted by waytoodeep03 View Post

Temp was 250 for two hours in the foil.

 

That doesn't ring any alarm bells.  I am at a loss,  Sorry.

 

Your sure of your cooker temps?  Everything I have read on sugar burning says that you should be OK to 350*,  (Actually, that;s the temp that they say brown sugar burns at.  It might well get kind of nasty before that temp).

 

Your smoker does have a deflector plate between the coal bed and the grate?

post #5 of 15
Don't use sugar. Plain and simple.
post #6 of 15

I meant to add, in my earlier post, that  on the occasions that I have put sugar on stuff I use Turbinado.  The sugar burn spec's I have seen all say that Turbinado burns at a higher temp than all other sugars.

 

I haven't wrapped ribs in quite a while and never tried to use the additives you mention inside the foil, but I've never had the burning problem you mention.

post #7 of 15

IMHO the culprit may, and I emphasize may, be the honey, it has a much lower carmelization point than sugar.

What was the procedure that you used when wrapping the ribs? Trigg puts all his ingredients on the foil and then places the ribs meat down on them. I don't understand why your ribs are black on the bone side.

post #8 of 15

I couldn't find a lot on the burn temp of honey but this chap says 250*.  I've got no idea just how well informed he is though.

 

https://www.quora.com/What-happens-when-honey-is-heated

post #9 of 15

I would try 225 and see what that gets you).  Also - try 3-1-1 (or 2-2-1) if they are baby backs.  I smoke at 225 for 5 hours straight on the rack (no foil) and I have a sugar heavy rub with no burning issues).

post #10 of 15

When I foil I use honey and  brown sugar. I put the meat side down right onto the honey/sugar. I have never had anything burn in there. Also, when I open the foil there is so much juice (aka fat goodness) that it would boil before it would burn. I smoke at 225 - 240 range. BTW you will not have much bark if you put the meat side down so make sure you give it that last hour back on smoke to firm it back up.

Just my 2 cents...........

post #11 of 15

I always add 1/4 cup of water to the foil with the sugar & butter.

 

Al

post #12 of 15
Quote:
Originally Posted by One eyed Jack View Post
 

I couldn't find a lot on the burn temp of honey but this chap says 250*.  I've got no idea just how well informed he is though.

 

https://www.quora.com/What-happens-when-honey-is-heated

 

The wikipedia article I read said carmelization occurs anywhere from 170°-230° depending on which and how much amino acids are in it, they act as a catalyst to speed the carmelization process.

post #13 of 15
Quote:
Originally Posted by cliffcarter View Post
 

 

The wikipedia article I read said carmelization occurs anywhere from 170°-230° depending on which and how much amino acids are in it, they act as a catalyst to speed the carmelization process.

 

Thumbs Up  Gotcha

post #14 of 15
Thread Starter 
Quote:
Originally Posted by cliffcarter View Post

IMHO the culprit may, and I emphasize may, be the honey, it has a much lower carmelization point than sugar.
What was the procedure that you used when wrapping the ribs? Trigg puts all his ingredients on the foil and then places the ribs meat down on them. I don't understand why your ribs are black on the bone side.


Ahh you know what i put the meat side up and put everything on the top of the ribs. Then placed back in the smoker with the meat side up as well
post #15 of 15

Ah, Ha

No juice could get up into those curved bone areas...................

Still don't know why you would have burning unless you put the foiled ribs right over the heat.

Try again and make copious notes........................

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