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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 06-16-2013, 10:09 PM   #1
Gasket
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Default 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?
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Unread 06-16-2013, 10:28 PM   #2
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Take your favorite sauce and thin it wil some juice. Apple or pineapple work well with pork.
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Unread 06-16-2013, 10:29 PM   #3
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Type "rib glaze" in search box below and hundreds of suggestions come up!!!!!
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Unread 06-17-2013, 12:29 AM   #4
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I usually do one coat of Bone Sucking Sauce. Pretty good IMO
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Unread 06-19-2013, 12:40 PM   #5
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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.
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Unread 06-19-2013, 03:03 PM   #6
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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.
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Unread 06-19-2013, 03:04 PM   #7
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Get some Yardbird and fix it to your liken.
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Unread 06-19-2013, 03:07 PM   #8
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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 savory taste with the salt and pepper in the rub.

Good Luck!
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Unread 06-19-2013, 04:08 PM   #9
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I sometimes use a pineapple habenero jelly from Costco.
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Unread 06-19-2013, 04:11 PM   #10
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Google Roxy's Rib Glaze. Would post a direct link but not sure if its allowed. Tons have tried and most love it.
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Unread 06-19-2013, 04:15 PM   #11
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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.

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Unread 06-19-2013, 04:19 PM   #12
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Tenda-Rub!!
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Unread 06-19-2013, 04:26 PM   #13
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Quote:
Originally Posted by Thermal Mass View Post
Tenda-Rub!!
Sorry,

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.

[IMG][/IMG]

[IMG][/IMG]

Let us know what you end up trying!
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Unread 06-19-2013, 04:35 PM   #14
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Quote:
Originally Posted by Thermal Mass View Post
Tenda-Rub!!
Now thats funny!
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Unread 06-19-2013, 05:05 PM   #15
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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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