Let's Talk BBQ
Welcome Center => House Rules => Topic started by: cookiecdcmk on July 07, 2015, 09:17:50 AM
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I have tried using the Fast Eddy method by rubbing the ribs with brown sugar and putting in the refrigerator over night which is the way he says to use. When I cook the ribs the next day at 275 for 3 hours with the bone side down, the bone side gets very black. This must be due to the brown sugar? Does anyone else have this problem? I would wonder about it since this is the way he recommends, and he certainly knows more than me.
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He uses an obscene amount of sugar.
I bet you he doesn't cook ribs that way in his backyard.