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-   -   Looking for a good RIB GLAZE :)!!! (http://www.bbq-brethren.com/forum/showthread.php?t=153043)

G3BBQTEAM 02-03-2013 01:45 PM

Looking for a good RIB GLAZE :)!!!
 
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/f...AOA#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

Quote:

Originally Posted by boogiesnap (Post 2354114)
http://www.mastercaviar.com/caviar/f...AOA#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


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