Just watched Man Vs Food and they did pork ribs with lot of brown sugar, I have MES30 want to try it

[tempnexus]

So I got 2 pork ribs and I just watched man vs food and they like spread shitload of brown sugar on the rib before smoking but I thought that the smoking temp will burn the shit out of the ribs so I was wondering if anyone has tried that? And if so then how should I go about it when I have MES 30 and want to smoke it tomorrow? It's the new Man Vs Food

 

[joedube70]

I have not seen that episode.
But keep the your heat down around 225 and you can put as much sugar as you want. For some reason (many drinks) :) I cant recall the high temp at the moment.

 

[chopsaw]

I use alot of brown sugar on ribs and pork butts . Cook temp 200 / 250 . I never had any burn on me . I pack the sugar on , and let it melt , sprinkle on some rub , then pack on more sugar . Might not work for you , that's just how I do it .
The sugar crusted fat cap on a pork butt is great chopped into the pulled meat . I use a vinegar mustard sauce to balance the sweet .

 

[chilerelleno]

You'll be fine with normal temps of 225°-250°

 

[Ishi]

Brown Sugar is a must on pork when smoking. Like others say above, mine has never burned but I never set the grill above 230 degrees

 

[TomKnollRFV]

I rather suspect with the MES <As I also own one> You'd be hard pressed to burn brown sugar on it. Alot of commercial rubs I have either have normal or brown sugar in them. Heck at the farmer's market the other week, a local bbq sauce company was actually letting people sample their new line of stuff. Brown Sugar based! <Unfortunately I still find their sauces sub par..very watery consistency>

 

[tempnexus]

Thank you all, the meat is in the smoker!

Do you all mop the meat with the sugar on it or not? Will the mop just wash the sugar away? Also do you guys wrap it for 2 hours? The 3-2-1 method? I want the meat to basically melt in the mouth.

 

[TomKnollRFV]

Do the 3-2-1 method if you want it to just basically fall apart. After 3 hours on the smoker what ever sugar there is will be carmelized or have fallen off. Two hours wrapped with a bit of liquid <I read one recipe that called for 1/2 apple juice+rub+butter+bbq sauce. I reduced that to 1/4 cup. Basically enough to wet the top of the meat in the foil and sit in a bit.>.

I don't advise mopping personally. Some one here said you can use the foiling juice for glazing, which makes perfect sense to me. Mopping just means opening the smoker and temp loss. Running around 225f-240f I don't think you'd dry the meat out before it's done.

Keep in mind, I am not as wise as many others here. I'm just going off my own observations!

 

[tempnexus]

Do the 3-2-1 method if you want it to just basically fall apart. After 3 hours on the smoker what ever sugar there is will be carmelized or have fallen off. Two hours wrapped with a bit of liquid <I read one recipe that called for 1/2 apple juice+rub+butter+bbq sauce. I reduced that to 1/4 cup. Basically enough to wet the top of the meat in the foil and sit in a bit.>.

I don't advise mopping personally. Some one here said you can use the foiling juice for glazing, which makes perfect sense to me. Mopping just means opening the smoker and temp loss. Running around 225f-240f I don't think you'd dry the meat out before it's done.

Keep in mind, I am not as wise as many others here. I'm just going off my own observations!

That sounds very reasonable. The crux is that I am forced to open the smoker twice since I am also smoking corn....so the first time to put the corn in and the second time to take it out. I am making Mexican Elote.

 

[TomKnollRFV]

Ahh. Well, some sources say 'Spritz every 30 mins' and ..you really don't want to do that. I don't believe it would even be worth the amount of heat lost etc.

Also with the 3-2-1 Method you know the exact time on ribs, makes it easier to plan other things. Like when I did them for Memorial Day, I knew after 3 hours I'd pull em out to foil. So I put out what I needed to foil and had some one else load the ABTs in whilst I foiled. 2 hours later I could open her again to check the ole ABTs when I took out and unfoiled.

I've only spritzed meat once in recent memory, and that was a pork butt, and I was worried the bark was gonna be on the extreme end, so I just spritzed Apple C. Vin on it and some water to moisten the spots I was worried about.

 

[tempnexus]

Ahh. Well, some sources say 'Spritz every 30 mins' and ..you really don't want to do that. I don't believe it would even be worth the amount of heat lost etc.

Also with the 3-2-1 Method you know the exact time on ribs, makes it easier to plan other things. Like when I did them for Memorial Day, I knew after 3 hours I'd pull em out to foil. So I put out what I needed to foil and had some one else load the ABTs in whilst I foiled. 2 hours later I could open her again to check the ole ABTs when I took out and unfoiled.

I've only spritzed meat once in recent memory, and that was a pork butt, and I was worried the bark was gonna be on the extreme end, so I just spritzed Apple C. Vin on it and some water to moisten the spots I was worried about.

Not going to run the 3-2-1....just a regular since now I've mopped the meat and I am afraid it's too wet and it won't dry out...damn it...there goes the bark....oh well 2 more hours...should I risk upping the temp to 270 to dry it up or will that just burn the sugar? I am using dark brown sugar.

Also there is basically no wind and with all vents open and even the wood loader removed the damn thing is blowing too much smoke...too much smoke and wet meat makes me fear the Carosole bitter taste.

 

[chilerelleno]

You don't need sugar in you rub, to spritz or to crutch with any time method, for your ribs/butts for them to turn out tasty.

Great ribs can be rubbed with naught but spices and herbs, no the bark won't be the same but they can rock none the less. That said, I use a good bit of brown sugar in my pork rubs, and don't like herbs in them.
And too heavy or too frequent spritzing can be detrimental to bark formation and prolong cooking via the stall i.e. increased evaporative cooling.
Of course you can force your way through a stall by crutching or simply turning up the heat.
And I prefer to cook without the crutch if I can, only do it if time is a consideration.
I find the 321 method to be too much and results in Fall Off the Bone ribs, we prefer a Light Tug.
If I use a time method for ribs it is more like 3-1.25-1, YMMV.

Just my $0.02

 

[chilerelleno]

Not going to run the 3-2-1....just a regular since now I've mopped the meat and I am afraid it's too wet and it won't dry out...damn it...there goes the bark....oh well 2 more hours...should I risk upping the temp to 270 to dry it up or will that just burn the sugar? I am using dark brown sugar.

Also there is basically no wind and with all vents open and even the wood loader removed the damn thing is blowing too much smoke...too much smoke and wet meat makes me fear the Carosole bitter taste.

If you've enough smoke on them, kill the smoke, close your vents down to about 10% and turn the heat up to between 250°-275° or so.
That'll keep your ribs from getting too much smoke or a creosote taste, and will cook through the moisture of the meat/spritzing.
Then I'd be watching and testing for the good'ol Pop, Bend and Crack method.
The bones Pop out, the rack bends easily when picked up in the middle.
And the bark cracks when they bend.

 

[Bearcarver]

You got a lot of good comments already (above).
You don't want to open an MES door to mop during a Smoke. Too much recovery time.
Put your juices in when you foil it on step #2.
Here's something that might help:
Pork Spare Ribs
Baby Back Ribs

Bear

 

[tempnexus]

You got a lot of good comments already (above).
You don't want to open an MES door to mop during a Smoke. Too much recovery time.
Put your juices in when you foil it on step #2.
Here's something that might help:
Pork Spare Ribs
Baby Back Ribs

Bear

AWESOME THANK YOU!!!! Waiting few more hours to finish!