Wuci 3-2-1 question

Discussion in 'Pork' started by waytoodeep03, Jan 31, 2016.

  1. waytoodeep03

    waytoodeep03 Fire Starter

    When wrapping and using the johnny trigg method with brown sugar and tiger sauce etc, my ribs end up black on the bottom as the sugar is burning in the foil. How can i prevent this?

    I use brown sugar, parkay, tiger sauce and clove honey in my foil
  2. one eyed jack

    one eyed jack Master of the Pit

    Sounds like there's not a lot of liquid in your foil wrap.  (Those ingredients sound like they would be more paste like than watery).

    What temperature was your smoker running at?  Sugar will burn at relatively low temps, of coarse.
  3. waytoodeep03

    waytoodeep03 Fire Starter

    Temp was 250 for two hours in the foil.
  4. one eyed jack

    one eyed jack Master of the Pit

    That doesn't ring any alarm bells.  I am at a loss,  Sorry.

    Your sure of your cooker temps?  Everything I have read on sugar burning says that you should be OK to 350*,  (Actually, that;s the temp that they say brown sugar burns at.  It might well get kind of nasty before that temp).

    Your smoker does have a deflector plate between the coal bed and the grate?
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Don't use sugar. Plain and simple.
  6. one eyed jack

    one eyed jack Master of the Pit

    I meant to add, in my earlier post, that  on the occasions that I have put sugar on stuff I use Turbinado.  The sugar burn spec's I have seen all say that Turbinado burns at a higher temp than all other sugars.

    I haven't wrapped ribs in quite a while and never tried to use the additives you mention inside the foil, but I've never had the burning problem you mention.
  7. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    IMHO the culprit may, and I emphasize may, be the honey, it has a much lower carmelization point than sugar.

    What was the procedure that you used when wrapping the ribs? Trigg puts all his ingredients on the foil and then places the ribs meat down on them. I don't understand why your ribs are black on the bone side.
  8. one eyed jack

    one eyed jack Master of the Pit

  9. westby

    westby Smoking Fanatic

    I would try 225 and see what that gets you).  Also - try 3-1-1 (or 2-2-1) if they are baby backs.  I smoke at 225 for 5 hours straight on the rack (no foil) and I have a sugar heavy rub with no burning issues).
  10. slipaway

    slipaway Meat Mopper

    When I foil I use honey and  brown sugar. I put the meat side down right onto the honey/sugar. I have never had anything burn in there. Also, when I open the foil there is so much juice (aka fat goodness) that it would boil before it would burn. I smoke at 225 - 240 range. BTW you will not have much bark if you put the meat side down so make sure you give it that last hour back on smoke to firm it back up.

    Just my 2 cents...........
  11. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I always add 1/4 cup of water to the foil with the sugar & butter.

  12. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    The wikipedia article I read said carmelization occurs anywhere from 170°-230° depending on which and how much amino acids are in it, they act as a catalyst to speed the carmelization process.
  13. one eyed jack

    one eyed jack Master of the Pit

    [​IMG]   Gotcha
  14. waytoodeep03

    waytoodeep03 Fire Starter

    Ahh you know what i put the meat side up and put everything on the top of the ribs. Then placed back in the smoker with the meat side up as well
  15. slipaway

    slipaway Meat Mopper

    Ah, Ha

    No juice could get up into those curved bone areas...................

    Still don't know why you would have burning unless you put the foiled ribs right over the heat.

    Try again and make copious notes........................

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