This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

Last minute poll

  • Filter
  • Time
  • Show
Clear All
new posts

    Last minute poll

    I usually do not wrap my ribs. Right now, I've got 3 racks o' baby backs about to hit the 3 hour mark. I want to experiment on one rack.

    My plan is to take one rack off, coat both sides with brown sugar and a drizzle of maple syrup, add 2 tbs of apple juice, wrap, and throw back on the smoker.

    I'm sure someone here has tried maple syrup.

    Thoughts please........

    absolutely but be careful not to wrap to long the can get mushy fast


      Probably too late but maple syrup is fine. Syrup is just liquid sugar though so be careful using both as they may be really sweet.


        Oh baby, that will be one tasty rack I can promise you that! Pork & sweet go hand in hand. But like Papa Bob says, if you leave it wrapped too long you will end up with delicious pulled pork with bones in it.


          I did one rack memphis dust dry.

          One rack wrapped with honey.

          One rack wrapped with syrup.

          Only left them wrapped for an hour. Unwrapped to put them back on the smoker and they were difficult to get back on in one piece. Got one on in 2 pieces and the other in 3 pieces.....just fell apart. I'm not a fan of fall apart ribs, but some of the company I'm having over tonight is. I'm sure everyone will be pleased.

          Thanks for the input.


          • Papa Bob
            Papa Bob commented
            Editing a comment
            1 hr.. would be a lot for baby backs 1/2 hr. would be enough most of the time

          What you do is say something along the lines of "I know you like yours extra tender so I made these especially for you!" Win win.


            I always wrapped my because my family, friends and me loves them falling off the bone. I like to smoked them for 3 hrs and wrapped for 2 hrs (check them every 30 minutes so they don't get mushy) and 30-45 minutes unwrap to stiffened them up a little. Before wrapping I like to spread brown sugar, honey or maple syrup and butter on the meat side only (some do both sides) but I don't see no need to do the bone side.


              I have a few girls here, that like them tender. So when I do backs, I do 3 slabs usually. 1 for me which is dry and about 5 hours at 250 ish. Wrap the others at 2 hours. ! hour for the ones that like em falling off, and 30 minutes for the ones that like tender but a stay together, then a 30 minute 300F finish.


                Be sure to use the drippings from the wrap for a sauce!

                Add some vinegar (not too much or it will be too thin!) to get the tang you want, some apple jelly (for more of a glaze) or apple sauce to enhance that flavor and body, and simmer to let it thicken up. Add some chipotle or cayenne for heat. Measurements? We don't need no steenking measurements!
                Last edited by boftx; September 20, 2014, 05:39 PM.


                • Jerod Broussard
                  Jerod Broussard commented
                  Editing a comment
                  Just like badges, we don't need no stinkin' badges, but don't tell the Pit Boss

                Fed 8 people tonight. Nothing was mushy thank goodness.

                Maple took the vote. Followed closely by the Memphis dust dry rub. Followed even closer by the honey. All in all it was a win for everyone involved. Did not have a single bite of leftovers (including a 5 lb brisket and a pan full of smoked mac n cheese).

                You can rest assured that I will be putting Log Cabin on many a rack o' ribs in the future. I'm a fan of dry ribs that you can bite off the bone....but the maple wrapped concoction was pretty damn delicious!

                I'd like to take this opportunity to thank Weber for my Smokey Mountain smoker, Rapidfire chimney starter, lighter cubes, and hickory and apple wood chunks. I also want to thank BBQ Guru for allowing me to keep a constant temp of 250 degrees with the DigiQ DX2. I also need to give a shout out to Kingsford. Your two for one sale a few weeks back allowed me to buy 32 bags of 20 lb charcoal to keep me fueled throughout this endeavor. And last but not least, none of this would have been possible today without my good friends at Cap't Morgan and Angry Orchard. Your tireless efforts to ensure that I remained in a state of apathetic bliss meant that I didn't mind getting blasted in the face with scorching heat of a thousand volcanoes. I didn't cry when I removed the grate without my leather gloves. And I also didn't care which slab of ribs I tried first. Because thanks to you......they all tasted delicious.

                And here's to you my friends and fellow smokers....everything tastes better when you're drunk.


                • The Burn
                  The Burn commented
                  Editing a comment
                  Love me some of that Angry Orchard Hard Cider

                Equal parts water, sugar, and brown sugar is all you need for syrup and is in my opinion much better than store bought. If it isn't real maple syrup anyway you can get some flavoring and done, make it fresh how you like it.


                • boftx
                  boftx commented
                  Editing a comment
                  John, your taste buds must be as dead as your love life if you think maple syrup tastes like watered down molasses (which is what you described.)


              No announcement yet.
              Rubs Promo


              These are not ads or paid placements. These are some of our favorite tools and toys.

              These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

              Use Our Links To Help Keep Us Alive

              A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

              The Pit Barrel Cooker May Be Too Easy

              The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

              Click here to read our detailed review and the raves from people who own them

              Is This Superb Charcoal Grill A Kamado Killer?

              The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it’s easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

              Click here to read our detailed review of the PK 360

              Click here to order directly and get an exclusive AmazingRibs.com deal

              Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

              Click here to see our list of Gold Medal Gifts

              The Cool Kettle With The Hinged Hood We Always Wanted

              Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

              Click here for more about what makes this grill special


              Comprehensive Temperature Magnet With 80+ Important Temps

              Amazingribs.com temperature magnet
              Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

              Click here to order.

              GrillGrates Take Gas Grills To The Infrared†Zone

              GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

              Click here for more about what makes these grates so special

              The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

              kamado grill
              Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

              Click here for our article on this exciting cooker