Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: JMH on May 12, 2018, 11:33:20 AM
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What are the group's thoughts on sugar in rubs for the PBC due to the higher temps it runs at as compared to a "traditional" smoker?
I have made/used Meathead's Memphis Dust and completely skipped the sugar for fear of it burning in the cooker (especially since it seems like a lot of sugar in the recipe). Ribs/butts are good, but seem to be missing the sugar, or the flavor needs rounded out somehow. I typically do not sauce the ribs while in the cooker, or afterwards, just a preference.
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I can close the tamper on my PBC to run at a steady 220F so I have no problems. It all comes down to knowing your cooker ;)
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I use Memphis Dust religiously on my PBC, no issues
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These are ribs I did recently using Memphis Dust, no sauce
(https://s6.postimg.cc/9mt61mwep/IMG_3414.jpg)