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

[MGMojo]

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]

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.

[MGMojo]

Thanks for the confirmation, Count -- I knew there had to be a reason, I just couldn't find it.

[Jerod Broussard]

Yes, and you are adding a small amount of white sugar. The Memphis Dust contains brown sugar.

[MGMojo]

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]

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!

[fuzzydaddy]

I sure wish we had a way to make those appear on my dinner plate tonight! They look awesome and a great photo.

[fzxdoc]

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

[MGMojo]

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]

Thanks for the tip, MGMojo. Where there are boneless ribeyes, the ribs must be somewhere! I like that approach.

[DWCowles]

Beautiful!

[cgrover60]

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