Brown Sugar Rub Pork Ribs Recipe | Kingsford® (2024)

FAQs

What does brown sugar do to ribs? ›

Indeed, the perhaps surprising amount of brown sugar will form a crust of the ribs making them especially tender. The sweet to salty ratio is perfectly balanced for succulent bbq ribs, no extra toppings needed. Simple enough that you always have the necessary ingredients, this bbq ribs recipe won't disappoint.

Anywhere from 15 minutes to 48 hours. You'll want the dry rub to sit on the ribs for at least 15 minutes to tenderize the meat and draw out the moisture, but you can refrigerate the ribs coated in the dry rub for up to 48 hours.

If you have too much sugar too early in the cook, your meat will be a nice shade of black and probably have a nice burnt taste.

While a dry rub adds flavour and crust to your protein, a marinade adds taste and tenderness to the meat. This happens because of the liquid's ability to move within the cell walls of the protein and break them down while delivering taste to the meat.

Essentially, 3 2 1 ribs go like this: 3 hours of smoking the ribs directly on the pellet grill. 2 hours wrapped in foil, still cooking on the grill. 1 hour of cooking, unwrapped and slathered in barbecue sauce.

Apply the dry rub to both sides of the rib racks. Don't be afraid to use generous portions too. Make the coating as thick as you can. You can coat the ribs with olive oil or mustard first to help it stick.

I think there is such a thing as putting too much on, only a certain amount will stick. Beyond that, it just won't stay on the meat. I like a moderate coat, to me, the rub is like any seasoning, I still want to taste meat, and with ribs, it is easy to over season.

A very popular technique in the BBQ community is to rub your ribs in mustard before applying your rub. It is said to help the rub adhere to the meat.

they put a dry rub on the ribs - but then around the 3:30 mark of the video - they piled brown sugar on the top half of the entire rack. They stated the brown sugar would liquify / melt down and make a molasses base on the rib. The brown sugar would draw the moisture out and penetrate the rib - adding more flavor.

Does brown sugar tenderize ribs? ›

Since we don't sauce these ribs, doing a foil wrap for the last hour of cooking gives the butter and brown sugar and honey time to combine and time for the meat to tenderize more thanks to the additional moisture that gets trapped in the foil wrap. This results in a super moist, tender rib that doesn't "need" sauce.

Essentially, the vinegar solution "cleanses" the meat and makes the flavors shine through without any "gamey" flavor. According to Elizabeth, you don't need a charcoal grill to achieve deliciously-barbequed ribs.

Dry brining with baking soda is an ideal route for making slabs of ribs or roasts because it isn't time-sensitive! With this method, you can tenderize your cuts of meat with baking soda in the morning and have them ready to cook in for your afternoon barbecue or an appetizing feast at dinner.

On the other hand, if you are NOT going to be using BBQ sauce, then you can let the rubbed ribs sit in the dry rub overnight (up to 12 hours). In this case, I would recommend wrapping them in plastic wrap after you rub dry rub all over, to prevent them from drying out.

Maintain a low and steady temperature: When smoking ribs, it's crucial to maintain a consistent temperature. Aim for a temperature between 225°F and 250°F (107°C and 121°C) throughout the cooking process. This slow and low cooking method helps break down the collagen in the meat and keeps it moist.

With the toasted sugar rub, the ribs took on a candied flavor, and a texture similar to char siu pork.

Along with salt, sugar (either brown or white granulated) is a dry-brine must-have, essential both for its browning capabilities and flavor-enhancing properties. Breaking out the sugar is my favorite way to ensure that my turkey comes out perfectly tender and golden brown every November.

The brown sugar balances the acidity of the tomato, vinegar and/or mustard and the molasses (that makes brown sugar brown) adds a depth of flavor. Here are a few recipes for the regional varieties of barbecue sauce: The most well-known sauce associated with barbecue across the U.S. is from Kansas City.