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before the rub

post #1 of 6
Thread Starter 
has anyone ever put honey on your pork ribs prior to putting on the rub?

thought it might be a good idea
post #2 of 6
Never tried it, but it may be a good way to make a paste. Give it a shot and let us know how it goes!
post #3 of 6
Hard to say. It sounds good but, with the natural sugar content, the honey may carmalize. You don't really want carmel ribs, I guess.
post #4 of 6
I'd advise strongly against. Unless you LIKE carbon plated ribs. Could be, but I doubt it ;{)
post #5 of 6

Honey? Honey

i would use the honey in the finishing stages as a glaze. if you use it during the whole process you will likely end up with a burnt carbon crust that would ruin any chance of being edible
post #6 of 6

I use honey in my injection solution for frying turkey's. It will turn very dark during the cooking process. With the turkey, it comes up under the skin and we simply peel the skin off leaving the juiceist turkey ever, works fine for that (unless you like the skin). So, I think it would do the same for ribs, but because you have no skin to peel, will leave a hard covering on your ribs, I would put honey on as a glaze the last few minutes of cooking. Just my experience. Good luck!
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