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Warning about that high-sugar rub I tried on spare ribs
I used a rub with brown sugar as the top ingredient on a rack of St. Louis spare ribs last weekend and it turned into a sticky, burnt mess after 4 hours at 250. The sugar caramelized way too fast and left a bitter char on the outside while the inside wasn't even close to done. I learned to stick with rubs where sugar is listed third or lower, and never go over 225 if there's a lot of sweet stuff. Anybody else had a sugar rub ruin a cook like that?
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