Foiling Ribs - Have you ever added...

Discussion in 'Pork' started by thunderdome, Feb 15, 2010.

  1. thunderdome

    thunderdome Master of the Pit

    Maple Syrup?

    [​IMG]

    With the recent posts about Parkay and the different things people put in the foil with their ribs, I got to thinkin...

    At first it was apple juice and that was it.

    Now it's a little rub, brown sugar, clove honey, and parkay. The end result of all this for those who haven't tried it, is a thin liquid that has a great aroma. Anyone else who saw it would swear you added a liquid when foiling.
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    So, since Maple Syrup is similar in consistency to honey, and is all sugar, has anyone tried this or considered it?

    I am going to try it this weekend, but I know someone here has had to have given it a whirl
     
  2. rbranstner

    rbranstner Smoking Guru OTBS Member

    I'm sure it would work.
     
  3. carpetride

    carpetride Master of the Pit OTBS Member SMF Premier Member

    yes, it does work...although I haven't used in a long time. No particular reason, just tend to use apple juice more often than not, have been experimenting more lately though.
     
  4. Sound like a good idea you've got there...I just tried the Parkay and brown sugar...added a lot to the ribs I made.!!!

    It just got me to thinkin....I almost always add honey ( 1/4 cup honey to 1 cup sauce) to my sauce to give it a nice glaze. Why not maple syrup of some type ???

    Bet some of the folks in here have tried a lot of this on their ribs....!!!

    Rick
     
  5. thunderdome

    thunderdome Master of the Pit

    That's what I was thinking.

    Like i said, the end result is a thin liquid but the flavor of the honey still exists. So I imagine the syrup would cook down in the same way.

    Ill try it this weekend and take some pics
     
  6. jaxgatorz

    jaxgatorz Smoking Fanatic OTBS Member SMF Premier Member

    Haven't tried it on ribs yet, but i did use it in place of the mustard on a pork butt once, made a nice dark bark for sure !!.
     
  7. thunderdome

    thunderdome Master of the Pit

    I wonder how it'd do on a brisket in place of mustard?
     
  8. smoking gun

    smoking gun Smoking Fanatic OTBS Member

    I use maple syrup and honey on butts and loins. I apply it before the rub and let em marinate overnight if I have the time. On the last butt I did I added some maple syrup before foiling but I don't think it added anything to the flavor. I'll stick with what I usually do and add the apple juice when foiling.
     
  9. phil brown

    phil brown Fire Starter

    I've eyed that bottle of maple syrup a couple times while foiling butts, but never was compelled enough to try it (which is unusual for me). I guess I need to go ahead and try it. I'll bet cane syrup would be good too.
     
  10. gnubee

    gnubee Master of the Pit OTBS Member SMF Premier Member

    I did that once and yucked up my ribs. But with practice my next try was really good. I love maple syrup smoked bacon.
     
  11. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Now I might be one of the last that haven't tried it yet but I will very soon. I have heard alot about specially since it has been on the pitmasters show. I am hearing alot of good things about it thou.
     
  12. DO IT, it cant taste bad its syrup!
     
  13. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Cane syrup is great when making a sauce or for basteing ribs . Use that or molasses instead of honey .
     
  14. craiger

    craiger Fire Starter

    How about trying some molasses?
     
  15. john3198

    john3198 Smoking Fanatic

    I will try it, but suggest you use real maple syrup, not the pancake stuff. I use real maple on hams (Maple Burbon Ham) and it is great.
     
  16. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    havent tried it but have to agree with john 100%... use the real stuff. mrs butterworths is not...
     
  17. buffalosmoke

    buffalosmoke Meat Mopper

    NH
    I don't foil my ribs, but I might try some Maple Bourbon glaze on ribs soon.

    And I gotta agree with the other guys...give the real stuff a try.
    It'll be sugaring season here soon!
     
  18. BuffaloSmoke - You should maple glaze the ribs and drink the bourbon ha ha

    I use maple syrup in the sauce that I make for ribs and use honey to lightly coat the ribs when applying the rub instead of mustard. To each his own, but that is how I do it. I always go for a sweet taste with ribs.

    I had a very bad run in with molasses once when making a sauce. I forget exactly what happened, but I was away from the stove top for too long and the molasses burned and left this awful bitter taste. Since then I do not use it with anything. I would love to try to incorporate it back into some recipes though.

    I always use apple juice when foiling, more out of habit than anything else. I am ALWAYS up for trying new stuff and experimenting when smoking.
     
  19. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    I have used it. It was good.
     
  20. buffalosmoke

    buffalosmoke Meat Mopper

    NH
    The drinking of the bourbon is a BBQ ritual at my house. Along with the mandatory blues music, and enjoying a pipe while the soothing aroma of hardwood smoke fills the air. [​IMG]
     

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