Met a pitmaster in Kansas City who changed how I season ribs

I was at Joe's Kansas City last summer and got to talking with one of the guys working the pit. He told me to stop using sugar in my rubs on pork ribs because it just burns off anyway, and instead go heavy on paprika and cumin. Has anyone else tried cutting the sugar and seen better bark?

2 comments

2 Comments

sarahh4824d ago

Wow, no sugar at all? That blows my mind honestly, I always thought the sugar was doing something for the bark.

kai_bennett24d ago

Keep the sugar, man, adds that caramel layer before it burns off.