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Why add sugar to the BBBR? Is it just to help the bark?

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  • MGMojo
    Founding Member
    • Jul 2014
    • 19
    • Charlestown, RI

    Why add sugar to the BBBR? Is it just to help the bark?

    Dear AmazingRibbers, I got my hands on several racks of fresh beef back ribs and plan to make some classic Texas Salt-n-Pepper ribs using my 21" Weber and SNS. I plan to follow MH's instructions (as he and his pitmasters have never steered me wrong), but re-reading his caution against using Memphis Dust on beef ribs, I was wondering why sugar is even included in the BBBR. Is it to help achieve a good bark? Also: given that these back ribs I have are thinner than the preferred short ribs, do you have any experience/advice about deploying a rib rack to cook the ribs standing up to maximize the number of ribs I can slow-cook in one go? Thanks!
  • TheCountofQ
    Former Member
    • Apr 2015
    • 503
    • Tulsa, Oklahoma

    #2
    I think so.

    There is so much information on AR, that re-finding something can be difficult (for me at least). I believe Meathead mentioned that it was the main purpose in BBBR. Possibly the science of rubs, or one of the two beef rib pages, or the BBBR recipe.

    I do know that I personally cannot taste any sugar in my variation of BBBR, after smoked for many hours.

    Comment


    • MGMojo
      MGMojo commented
      Editing a comment
      Thanks for the confirmation, Count -- I knew there had to be a reason, I just couldn't find it.
  • Jerod Broussard
    Moderator
    • Jun 2014
    • 9744
    • East Texas
    • Pit Barrel Cooker "Texas Brisket Edition"
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    #3
    Yes, and you are adding a small amount of white sugar. The Memphis Dust contains brown sugar.

    Comment


    • MGMojo
      MGMojo commented
      Editing a comment
      Thanks for ultimate verification. Bark production is nothing to be sneezed at (even amidst all that black pepper). Will whip up a batch of BBBR for today's celebration of Lincoln. Any advice re: using rib racks for the back ribs (to maximize production)?
  • MGMojo
    Founding Member
    • Jul 2014
    • 19
    • Charlestown, RI

    #4
    The finished product, gentlemen -- cooked approximately 6 hours at 225, using BBBR and rib rack to maximize space. They were very easy to make, and are very, very, very tasty. Be sure to getcha some, and Thanks!
    Click image for larger version

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    Attached Files

    Comment


    • fuzzydaddy
      fuzzydaddy commented
      Editing a comment
      I sure wish we had a way to make those appear on my dinner plate tonight! They look awesome and a great photo.
  • fzxdoc
    Founding Member
    • Jul 2014
    • 5087
    • My toys:
      Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
      Pit Barrel Cooker (which rocks)
      Weber Summit S650 Gas Grill
      Weber Kettle Premium 22"
      Weber Jumbo Joe Premium 22" (a weird little 22" kettle mutant on 22"-long legs) (donated to local battered women's shelter.)
      Camp Chef Somerset IV 4-burner outdoor gas range


      Adrenaline BBQ Company's SnS, DnG and Large Charcoal Basket for WSCGC
      Adrenaline BBQ Company's Elevated SS Rack for WSCGC
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      Grill Grate for SnS
      Grill Grates: five 17.375 sections (retired to storage)
      Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
      2 Grill Grate Griddles
      Steelmade Griddle for Summit gas grill

      Fireboard Extreme BBQ Thermometer Package
      Fireboard control unit in addition to that in the Extreme BBQ Package
      Additional Fireboard probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
      2 Fireboard Driver Cables
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      Shun Classic 3 1/2 inch Paring Knife

    #5
    Those ribs look wonderful! How did they taste? Tender and juicy? I did some thinnish beef ribs like that (much less beef that yours have--there were shiners throughout the ribs) and hubby and I felt like we were chewing on dog bones! I much prefer the dino beef ribs, but they're difficult to find where we live.

    Kathryn

    Comment


    • MGMojo
      MGMojo commented
      Editing a comment
      The ribs were great, Doc! A good, fresh batch with no shiners. I think the sugar I was questioning helped create a bark that kept them surprisingly moist even after cooking them to 205! Look for boneless ribeyes at your grocer, and you might luck into a batch like these.

    • fzxdoc
      fzxdoc commented
      Editing a comment
      Thanks for the tip, MGMojo. Where there are boneless ribeyes, the ribs must be somewhere! I like that approach.
  • DWCowles
    Founding Member
    • Jul 2014
    • 9709
    • Smiths Grove, Ky
    • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

    #6
    Beautiful!

    Comment

    • cgrover60
      Club Member
      • Mar 2016
      • 385
      • Albuquerque NM

      #7
      Nice. Wish I could find beef back ribs with some meat on them.

      Comment

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