Funky D
Knows what a fatty is.
Fine tuning my ribs, one of the perceived weak points I'm having is my sauce/glaze. Although delicious, like many, I use commercial BBQ sauce as a base and then begin to put in the flavors and texture I want.
Delicious, but dark.
Looking at the turn in ribs from people at the top of the winners circles, the main difference I notice is that they vary in color, but all of them are at least 2 shades brighter than mine. From the dark red of Myron's to the candy-apple red that Trigg usually achieves.
It makes me want to try something different, just to have some perspective. I have my heat and richness of flavor largely in the rub, and the smoke/porkosity in the meat, so now I'm needing something to bring the sweet, but do it without having my ribs look like Wesley Snipes at midnight on the dark side of the moon during a power outage.
Anyone have some sweet, light colored glaze recipes to share? For my next practice cook, I'll wanna have at least one rack that looks more like candy than manly-man BBQ.
D
Delicious, but dark.
Looking at the turn in ribs from people at the top of the winners circles, the main difference I notice is that they vary in color, but all of them are at least 2 shades brighter than mine. From the dark red of Myron's to the candy-apple red that Trigg usually achieves.It makes me want to try something different, just to have some perspective. I have my heat and richness of flavor largely in the rub, and the smoke/porkosity in the meat, so now I'm needing something to bring the sweet, but do it without having my ribs look like Wesley Snipes at midnight on the dark side of the moon during a power outage.
Anyone have some sweet, light colored glaze recipes to share? For my next practice cook, I'll wanna have at least one rack that looks more like candy than manly-man BBQ.
D
