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rib foil question

Discussion in 'Pork' started by 25mike87, Dec 15, 2013.

  1. 25mike87

    25mike87 Smoke Blower

    ok first off UDS at 225 F St Louis cut  normally I will do a modified 3-2-1 ( 2.25-1.25-.5 ). in the foil I use brown sugar, honey, and liquid squeeze butter and when I go to un-foil it looks like and taste a little burnt also look dark brown - blackish. could this be a type of honey or brown sugar issue maybe the bottom of the squeeze butter bottle because the honey is the only change and this used to come out perfect. any advice would be awesome.
  2. seenred

    seenred Legendary Pitmaster Group Lead OTBS Member

    Hmmm...not sure.  When I do 3-2-1 ribs I sometimes use a similar treatment...honey, brown sugar, squeeze butter and tiger sauce.  They've never come out of the foil charred.  The foil is actually supposed to protect the ribs from that very thing.  You're saying that they weren't burnt when they went into the foil?

    That's a poser...maybe someone else who've experience that will weigh in.

  3. 25mike87

    25mike87 Smoke Blower

    no when they went in the foil they where looking good but in the foil the mixture turned to a burnt heavy glaze
  4. pineywoods

    pineywoods SMF Hall of Fame Pitmaster Staff Member Administrator Group Lead OTBS Member OTBS Admin SMF Premier Member

    Brown sugar burns pretty easy was the smoker running hotter than normal or did you get a little temp spike?
  5. These baby backs were bare for two hours foiled with 1/2 cup of red wine for 1 hour and are on the grill for 1/2 hour or so for saucing. Come out tender and juicy every time![​IMG]

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  6. 25mike87

    25mike87 Smoke Blower

    next time I might 2-1-.5 and keep a better eye on temps maybe get a grate temp gauge just to compare temps
  7. venture

    venture Smoking Guru OTBS Member

    For spares?  Not baby backs?

    I use something similar to your cooking times, and we like them.

    I keep the liquid in the foil a lot more simple, tho.

    Good luck and good smoking.