Don’t burn the sugar, ribs

[firstrowjoe]

Did this St Louis Spare Rib cook with a little salt and pepper and Jeff’s Texas Rub to get thing started. About 3 hours in i spritz with water and added a fair dusting of Meat Church Honey Hog. The picture will show the desired results.

 

[JLeonard]

Looks darn good. I'll take a few bones of that from ya.

Jim

 

[Gonna Smoke]

Good looking ribs there, Joe...

 

[DRKsmoking]

They look great,

It's been a month or so for me so I think this weekend that's on the menu

David

 

[Bigheaded]

Looks good! Just ordered 3 bottles from Meat Church a few weeks ago, made a BCC with the Honey Hog and that stuff's great. Need to try it on ribs for sure.

 

[pushok2018]

Nice looking ribs.... No wrapping?

 

[firstrowjoe]

Nice looking ribs.... No wrapping?

I guy told me one day, put the ribs on and leave them alone until there done. Don’t wrap, don’t put in oven etc. it’s been my thing this summer. I may try a peach paper wrap with butter and brown sugar or honey hog yet this season but I really like the bark on this cook

 

[SmokinAl]

Looks real good to me!
But I like a nice bark on my ribs & that has to include sugar.
I use raw sugar so it doesn’t burn, but I mop with it , with sugar, apple cider vinegar, and BBQ sauce, I use I get a really good bark.
Al

 

[firstrowjoe]

Looks real good to me!
But I like a nice bark on my ribs & that has to include sugar.
I use raw sugar so it doesn’t burn, but I mop with it , with sugar, apple cider vinegar, and BBQ sauce, I use I get a really good bark.
Al

I’ve been mopping with bbq sauce and acv mix sometimes. Will add some raw sugar next time. This honey hog added halfway through gave an interesting crispy crunchy bark. Thanks for the intel