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View Full Version : Looking for a good RIB GLAZE :)!!!


G3BBQTEAM
02-03-2013, 01:45 PM
Im looking for a really good rib glaze. I,m thinking,


Maybe some Brown Sugar, Mustard, Butter, Apple cider vinegar, Jack Daniels. This seems typical, so is there anything that can be added or should I change it up completely?

Iso
02-03-2013, 01:49 PM
Define "good"?

What are you trying to accomplish?

A good starting place is to take your favorite BBQ sauce and thin it with simple sugar. (Thanks JD)

G3BBQTEAM
02-03-2013, 01:52 PM
Im looking for a really great competition glaze for an upcoming cook-off?

Leatherheadiowa
02-03-2013, 02:07 PM
I used, THE SLABS finishing glaze and had very good success.

Fat Freddy
02-03-2013, 03:56 PM
Rib Candy by Texas Pepper Jelly. Either by itself or with a bit of your preferred bbq sauce.

My favorite is apple/ cinnamon rib candy.

G3BBQTEAM
02-03-2013, 04:02 PM
Yes Pepper Jelly has a great flavor! That is an option!!

NickyG
02-03-2013, 04:28 PM
Used Rod Gray's EAT BARBECUE IPO Sauce on some ribs last night. Gave them a beautiful shine.

jmoney7269
02-03-2013, 08:18 PM
50:50 1C sweet baby rays and Texas pepper jelly Apple habanero, thinned with Bragg ACV. Don't get no betta. You can experiment with specialty spices like cumin, cinnamon, all spice, cardamom, mace etc 1/4 tsp at a time

JS-TX
02-03-2013, 10:51 PM
It really depends on what flavor you are looking for. I think a balanced but bold sauce works in comps. A little added heat usually takes it up a notch too.

kenthanson
02-03-2013, 11:20 PM
3/4 cup SBR 1/4 cup purreed maracino cherries, then thinned with the juice from the cherries.

G3BBQTEAM
02-03-2013, 11:29 PM
Kenthanson, purreed maracino cherries sounds interesting!

boogiesnap
02-04-2013, 07:23 AM
http://www.mastercaviar.com/caviar/french-cherry_preserve-60-1-oz..html?utm_source=googlebase&utm_medium=master&utm_campaign=sale&gclid=CKzhrbnfnLUCFQ-e4AodfWgAOA#googlebase

i used these mixed with head country, butter, tobasco, and some rub. outstanding. however, i didn't get calls in ribs until i left this behind and started using a blues hog mix.

i don't compete that much though so YMMV.

Hawg Father of Seoul
02-04-2013, 07:30 AM
http://www.mastercaviar.com/caviar/french-cherry_preserve-60-1-oz..html?utm_source=googlebase&utm_medium=master&utm_campaign=sale&gclid=CKzhrbnfnLUCFQ-e4AodfWgAOA#googlebase

i used these mixed with head country, butter, tobasco, and some rub. outstanding. however, i didn't get calls in ribs until i left this behind and started using a blues hog mix.

i don't compete that much though so YMMV.

I use that stuff for ham. A really simple method is reduce coca-cola and add some of the preserves. Then warm/cook the sliced ham to about 155-160.

You can also use it with a vinegar reduction.

It is some good stuff.

rookiedad
02-04-2013, 09:40 AM
if the sauce is set a layer of agave nectar gives a nice shine.

G3BBQTEAM
02-04-2013, 06:23 PM
Thanks for all the tips everyone!!:-D

RangerJ
02-04-2013, 07:07 PM
Seems you've decided to dive into this competition thing..

What glazes or sauces did you use on your chicken and ribs prior to this?

Whatever you were doing that was good enough to point you in this direction is exactly what you should continue to do.

There are no secrets in BBQ and we could use the exact same products and one of us would score higher than the other. Don't overthink it Brother, just cook!

djqualls
02-05-2013, 04:57 PM
There are no secrets in BBQ and we could use the exact same products and one of us would score higher than the other. Don't overthink it Brother, just cook!

I'm learning to heed this advice every day!

Well Said!