Preparation:
I believe the brown sugar is a must and when it caramelizes, it produces that rich dark cherry-red color, plus it taste good!
After the ribs come off the pit, I baste them with a quick coat of an old Southern recipe of vinegar, mustard, and brown sugar, for an added deeper, richer, cherry appearance, and flavor. Works great for me, and when you open your BBQ House, you might want to give it a try! |
