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Gasket 06-16-2013 10:09 PM

Need a good rib glaze
I'm going to do a couple racks of St. Louies tomorrow and was thinking of experimenting with some glazes. Looking for something that's not to sweet and will let the taste of the rub and meat shine through. Does anybody care to share?

Ron_L 06-16-2013 10:28 PM

Take your favorite sauce and thin it wil some juice. Apple or pineapple work well with pork.

JohnHB 06-16-2013 10:29 PM

Type "rib glaze" in search box below and hundreds of suggestions come up!!!!!

hachi-roku_fan 06-17-2013 12:29 AM

I usually do one coat of Bone Sucking Sauce. Pretty good IMO

Semper Que BBQ 06-19-2013 12:40 PM

I foil my ribs. When I do, I put brown sugar, honey, a lil rub, butter and a smidgen of apple cider along with some homemade sauce. Once it is time to take it out of the foil, collect the drippings and use that to cut my bbq sauce. Leave the ribs on the smoker for about an hour coating every 10-15 minutes. Should sheen up nice.

dwfisk 06-19-2013 03:03 PM

Sorry, I think I'm late - what did you do? My son and I have been experimenting with hot peppey jellies balanced with a brown sugar rub - pretty durn tasty and a killer look.

Chef Jim 06-19-2013 03:04 PM

Get some Yardbird and fix it to your liken.

Fat Cap 06-19-2013 03:07 PM

I take equal parts apple jelly, and apricot/peach preserves, blend them together and brush on lightly. This tends to add some sweetness, but also creates a :grin:savory taste with the salt and pepper in the rub.

Good Luck!

drjiveturkey 06-19-2013 04:08 PM

I sometimes use a pineapple habenero jelly from Costco.

HuskerMan 06-19-2013 04:11 PM

Google Roxy's Rib Glaze. Would post a direct link but not sure if its allowed. Tons have tried and most love it.

BillyVoltaire 06-19-2013 04:15 PM

My latest glaze has been part Blues Hog, part Blues Hog Tennessee Red, splash of apple cider vinegar and some apple habanero pepper jelly (or cherry habanero pepper jelly). Extremely tasty mix of sweet and spicy but not too much of a kick.


Thermal Mass 06-19-2013 04:19 PM


Thermal Mass 06-19-2013 04:26 PM


Originally Posted by Thermal Mass (Post 2521910)


Lately I have been finishing with IQUE sauce from Chris Hart's Wicked Good book. Very diverse flavor sauce.
Not really a comp finish on these but it is my fault.:doh:



Let us know what you end up trying!

RangerJ 06-19-2013 04:35 PM


Originally Posted by Thermal Mass (Post 2521910)

Now thats funny!

oldbill 06-19-2013 05:05 PM

I think that Johnny Trigg uses squeeze butter, brown sugar, honey and Tiger Sauce which is like a sweet Louisiana hot sauce. I haven't tried it but it sounds like it would be good!

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