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Unread 12-11-2010, 09:00 AM   #10
barbefunkoramaque
Babbling Farker
 
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A couple of other tips.... save the "lay down the boogie" juice as a medium to adjust thickness and how much background cherry flavor you want. Do not throw it away.

I usually make the pot and set it on the shelf near the back of the pit (next to firebox) It simmer well and the sugar break down. It also gets thicker... I simply pour in the juice and mix.

This is a wondrous glaze and sauce you can taylor rain with your own rubs. Great on ribs and I find it does not distract on ribs as much as you think. It seems to bond more than lay on there like sauce. this kind of seals the ribs too. ratios are stolen from danny gaulden but for ribs DEFINTELY lay the glaze on the MINUTE they come off. I actually flp the ribs on the grill, slather the bottoms, turn and slather again then pull off... remember, I use MY OWN 'READ AND WEEP" method so when I open my ribs up they are prime for sucking in the flavor like Allie Sin
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