Looking for a good RIB GLAZE :)!!!

G3BBQTEAM · Feb 3, 2013

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 · Feb 3, 2013

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 · Feb 3, 2013

Im looking for a really great competition glaze for an upcoming cook-off?

Leatherheadiowa · Feb 3, 2013

I used, THE SLABS finishing glaze and had very good success.

Fat Freddy · Feb 3, 2013

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 · Feb 3, 2013

Yes Pepper Jelly has a great flavor! That is an option!!

NickyG · Feb 3, 2013

Used Rod Gray's EAT BARBECUE IPO Sauce on some ribs last night. Gave them a beautiful shine.

jmoney7269 · Feb 3, 2013

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 · Feb 3, 2013

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 · Feb 4, 2013

3/4 cup SBR 1/4 cup purreed maracino cherries, then thinned with the juice from the cherries.

G3BBQTEAM · Feb 4, 2013

Kenthanson, purreed maracino cherries sounds interesting!

boogiesnap · Feb 4, 2013

http://www.mastercaviar.com/caviar/...e&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 · Feb 4, 2013

boogiesnap said:
http://www.mastercaviar.com/caviar/...e&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 · Feb 4, 2013

if the sauce is set a layer of agave nectar gives a nice shine.

G3BBQTEAM · Feb 4, 2013

Thanks for all the tips everyone!!:-D

RangerJ · Feb 4, 2013

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 · Feb 5, 2013

RangerJ said:
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!

Looking for a good RIB GLAZE :)!!!

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