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Molasses additional to standard rub on ribs

post #1 of 11
Thread Starter 
Cooking some Sunday ribs (St Louis style) they were cheap.

Trying to get some different flavor, so I added about half a cup of molasses after I did my normal rub.

As anyone had success with molasses.

As usual 210-220 smoke for 3-4 hrs then check and wet mop.

Beginning pic

post #2 of 11

yup and you will get a little sweet taste which is good with pork enjoy.

post #3 of 11

Works fine just go low and slow. Much over 300°F you get Bitter, Burnt tasting ribs...JJ

post #4 of 11
Thread Starter 
Thanks guys,

I'm sitting around 220 consistently so we are not gonna burn the molasses
post #5 of 11
Thread Starter 
Finished nicely

A lot of flavor, maybe too much for my taste but a good experiment




Fell apart on the bite !
post #6 of 11

:Looks-Great:If molasses was to strong try another milder table syrup like Ms. Butterworth or Maple.

post #7 of 11
Thread Starter 
Thank you,
I was thinking a brown sugar/honey mix would work. Sounds very similar
post #8 of 11
Quote:
Originally Posted by PorknPuha View Post

Thank you,
I was thinking a brown sugar/honey mix would work. Sounds very similar

 Danger, Danger Will Robinson....Honey caramelizes at temps between 158 and 230°F, depending on the style. At common smoker temps it can Burn. Give this a shot...JJ

 

product_631brer_rabbit_molasses_mild.png

post #9 of 11
Thread Starter 
Thanks for the warning !

Appreciate the expert advice, I'll go get myself some Brer rabbit.
post #10 of 11

:icon_question:  JJ what is the difference in the sulfate and unsulfated molasses as far as use goes I know that one will really give me the heart burn which I'm sure it's the one with sulfate.

post #11 of 11

Regular, Fancy or Mild Flavor Molasses is left from the processing of Cane Juice after the 1st or 2nd boiling and still contains quite a bit of sugar and sweetness, light and tasty. Blackstrap or Full Flavored Molasses, 3rd boiling, has most of the remaining sugar removed, nowhere near as sweet, and the remaining flavor components are concentrated and in your face. Then there is Unsulfured which is made from sun ripe sugar cane and gives the finest quality. Sulfured is made from younger green cane and uses Sulfur in the processing, Still tasty but a bit stronger flavored...

 

Use depends on you. Pouring over Biscuits or Pancakes? Mild unsulfured is nearly as sweet as maple syrup with a light smokey flavor. Making Molasses Cookies, Shoofly Pie or BBQ sauce? Blackstrap adds a TON of flavor in even small amounts...JJ

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