Err no. The brown sugar supposed to burn or some such thing. Some folks even go so far as to use turbinado sugar (aka
Sugar in the Raw from Wally World) in rubs cuz it is harder to burn. Now I personally think all this is an old wives tale..urban myth etc. I have used brown sugar in many slow to fast grilling scenarios and aint never had a problemo with it. Now quick grilled pork ribs is a horse of a different color here. They do very well grilled but it need to be done slowish if you get my drift..as usually involves being a good ways from the fire. The way it works on spares when they get cooked too fast is the meat climbs the bone and forms up a real tight hard ball of meat which aint easy to chew..then since it aint had time to render the fat you will find large blobs of fat in there and you dont know from whence it came. Works the same way on Boston Butts which is destined to be pushed and pulled. I leave the BB's for the yups. Now beef ribs can be halfast quick grilled purty handily if you got good ribs to start with..which aint likely. Good beef ribs is as scarce as hen's teeth and should be considered as a priceless pearl.
bigwheel
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Originally Posted by Mulak would the brown sugar cause flareup and eventually burn the surface of the chops? |