Best Ribs

[Ken]

I just made my very best baby backs.  Yes, I've decided that I like them the best.  A four-hour dry brine did the trick.  I did a light season with a low salt rub, kosher salt, coarse grind pepper and a bit of brown sugar. A small loaf pan of hot water on the side.  I only smoked one rack.  2.3 oz of SI hickory with a chip grate and a foil boat.  150 for 30 minutes. Then 235 for the balance of the total 4.5 hour cook time.  I sauced it with Kindrer's mild BBQ at 4 hours. The bones didn't pull back textbook, but the meat was the most tender and juicy that I've ever made. The mild seasoning let the pork flavor shine. 

 

[old sarge]

Those look great Ken.  Here at our place brown sugar is used on ribs, butts and (strange as it may sound) brisket.  Family loves the flavor.  Makes a mess but sure adds a nice touch to the rub/spices (pepper, salt, garlic powder).

 

[Ken]

I can see how a bit of sweetness would be great on brisket.  I used some honey as part of a chuck roast burnt end recipe posted not long ago on this site.  No leftovers.

 

[lcdearman]

Those look good Ken. I'm gonna have to try some brown sugar on my next rack! Thanks for sharing this.