Just got my first smoker

[Sled21]

(11-02-2021, 04:11 PM)WeezyBengal Wrote: I made ribs this weekend and I have one takeaway...

I am anti putting brown sugar in the wrap. The brown sugar gets burnt and turns bitter and into a tar like substance. It's disgusting.

I don't know why so many bbq guys recommended doing this...but I wont do it again.

Sugar burns at around 350 degrees. Does your pit temp spike when you add fuel? I've done it, and I used to do it a lot when I was competing (only because the judges expected everything to taste like Johnny Trigg ribs..... I really hate that Pitmasters show) I don't do it when I cook them at home because I do not like candied ribs. When I wrap, I use a little butter (Kerrygold, not that Parkay crap) and Tiger Sauce. Then as I am sealing the foil, I put some apple juice in the pouch. Then when they are almost done I unwrap and sauce, then put them back in to set the sauce.