Spares flavor: Maple bourbon & sweet heat suggestions?
Hello folks,
Doing pork spares this Saturday. I want to do two different flavor profiles.
I'm conidering maple bourbon for one and sweet heat for the other.
Can anyone share any tips, recipes etc.?
Thanks in advance.
JD
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
you could go with Honey Hog Hot rub and sauce from Meat Church - or look at those for ingredients to see what it is that could provide you the profile you are after.
I almost think of this as chicken and waffles flavor profile you are after. Perhaps diluting some maple syrup with bourbon to act as a spritz and then doing a few TBS of syrup on the ribs and foiling for the last hour of the cook?
those are just a few thoughts I have on this, but hopefully others can do better than what I provide.
I needed more of my Sweet Heat rub for the pork belly burnt ends I made today so I thought I’d post my recipe here. I did not reinvent the wheel here but this is a basic sweet heat BBQ rub I use on everything from chicken, ribs, pork belly burnt ends, and anything else a basic BBQ rub goes well with.
1/4 cup dark brown sugar
Also I find the Sweet Baby Ray’s Sweet ‘n Spice sauce is delicious for a mass produced sauce.
This is my go to commercial rub. As the name suggests I put it on everything. Well almost. Made by a company called 43rd parallel bbq here in WI. I get it at my local bbq supply store. Haven’t looked for it online as a result.
It's bourbon-molasses, but perhaps you could replace some of the molasses with maple syrup (not sure but 100% substitution might be too maple-y for some).
Here's a comment to this recipe with the exact question and an answer:
I like to add maple syrup to a bourbon BBQ sauce, would you suggest I replace the molasses or the brown sugar?
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S
Steph Nicole
4 years ago
There isn't really a need to replace either. If sugar content is your worry simply reduce the amount of brown sugar and add your maple syrup. However, if you are looking to remove one.. the brown sugar would be my suggestion. Hope this helps!
you could go with Honey Hog Hot rub and sauce from Meat Church - or look at those for ingredients to see what it is that could provide you the profile you are after.
I almost think of this as chicken and waffles flavor profile you are after. Perhaps diluting some maple syrup with bourbon to act as a spritz and then doing a few TBS of syrup on the ribs and foiling for the last hour of the cook?
those are just a few thoughts I have on this, but hopefully others can do better than what I provide.
Thanks!
I was thinking the same thing about the spritz and syrup glaze. My concern it that it may be too intense. Bourbon maple spritz may need to be diluted w/ sone apple juice and maple glaze may need to be diluted w/ some butter.
I would think that flavor profile would only need a dry brine & a light to medium coating of fresh cracked black pepper. Other than that I would fear an all around bbq rub, or even SPG would be too much for the maple bourbon profile.
I’d imagine the sweet heat would be easy to achieve. I’d use hot sauce as binder, a traditional bbq rib rub, add a little brown sugar and cayenne. Spritz w/ apple cider vinegar, hot sauce & honey. Glaze w/ sweet heat bbq sauce.
Sound good?
JD
jjdbike I do not sauce ribs but have found Memphis Dust with Hatch red chili powder substituted for the paprika to be a really nice sweet and spicy rib rub.
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