Need a good rib glaze

Gasket · 06-16-2013, 10:09 PM

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

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.

BV

Thermal Mass · 06-19-2013, 04:19 PM

Tenda-Rub!!

Thermal Mass · 06-19-2013, 04:26 PM

Quote:

Originally Posted by Thermal Mass

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.

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Let us know what you end up trying!

RangerJ · 06-19-2013, 04:35 PM

Quote:

Originally Posted by Thermal Mass

Tenda-Rub!!

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!

06-16-2013, 10:09 PM	#1
Gasket Full Fledged Farker Join Date: 01-06-12 Location: Nuremburg PA	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? __________________ Modified Char-griller w/sfb, red char-broiler vertical, 22.5 Wsm.

06-16-2013, 10:28 PM	#2
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	Take your favorite sauce and thin it wil some juice. Apple or pineapple work well with pork. __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

06-16-2013, 10:29 PM	#3
JohnHB is one Smokin' Farker Join Date: 12-14-12 Location: Sydney NSW	Type "rib glaze" in search box below and hundreds of suggestions come up!!!!! __________________ John When you stop horsing around it is time to fire up the BBQ & Smoker

06-19-2013, 03:03 PM	#6
dwfisk Quintessential Chatty Farker Join Date: 08-01-12 Location: Fairfield, Florida Name/Nickname : Dave	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. __________________ I'm Dave Got a bunch of cooking toys and a custom metal fabrication shop where I spend my time building all sorts of smokers & outdoor cooking gear.

06-19-2013, 03:04 PM	#7
Chef Jim Babbling Farker Join Date: 02-07-10 Location: Tequesta, Florida	Get some Yardbird and fix it to your liken. __________________ Judge Jim, Given to me by Terry @ Git R Smoked. Chef Jim, Gym, Jim, or CJ. [B][COLOR=Black] I'm not a Chef, but I play one on the internet.[/COLOR][/B] [URL]http://www.chef-jim.com[/URL] [FONT=Tahoma][SIZE=3][FONT=Tahoma]A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.[/FONT][/SIZE][/FONT] [COLOR=Red][COLOR=Black] [/COLOR][/COLOR]

06-17-2013, 12:29 AM	#4
hachi-roku_fan is one Smokin' Farker Join Date: 05-25-13 Location: Los Angeles	I usually do one coat of Bone Sucking Sauce. Pretty good IMO

06-19-2013, 12:40 PM	#5
Semper Que BBQ Is lookin for wood to cook with. Join Date: 06-18-13 Location: Oceanside, NY	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.

06-19-2013, 03:07 PM	#8
Fat Cap Full Fledged Farker Join Date: 05-14-13 Location: Highland Ranch, Colorado	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! __________________ ~Shirley Fabrication 30x90 Custom Deluxe~Treager Texas~OTP~UDS mod~ Blackstone 36x20~

06-19-2013, 04:08 PM	#9
drjiveturkey On the road to being a farker Join Date: 05-07-13 Location: Herndon, VA	I sometimes use a pineapple habenero jelly from Costco.

06-19-2013, 04:11 PM	#10
HuskerMan Full Fledged Farker Join Date: 08-05-12 Location: Wahoo,Ne	Google Roxy's Rib Glaze. Would post a direct link but not sure if its allowed. Tons have tried and most love it.

06-19-2013, 04:15 PM	#11
BillyVoltaire On the road to being a farker Join Date: 06-06-12 Location: Marietta, GA	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. BV

06-19-2013, 04:19 PM	#12
Thermal Mass is one Smokin' Farker Join Date: 02-05-13 Location: Jackson, WI	Tenda-Rub!! __________________ 42" WFO,[B][/B]-Brick vert smoker, Tuscan wood grill, 22" Weber, ECB-sent to the curb! Superfast [B][COLOR="Magenta"]PINK[B][COLOR="Magenta"] Thermapen[/COLOR][/B][/COLOR][/B] Offically a [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL]!! [COLOR=Red]My Build[/COLOR]: [URL]http://www.bbq-brethren.com/forum/showthread.php?t=153650[/URL] "[COLOR=Navy]When it comes right down to it, you just want to be surrounded by good people and good food."[/COLOR]-Chuck Hughes

06-19-2013, 05:05 PM	#15
oldbill is Blowin Smoke! Join Date: 05-30-13 Location: Kyle, TX	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! __________________ [FONT=Lucida Sans Unicode]Never Trust A Skinny Cook!!![/FONT] Lone Star Grillz Vertical Offset, New Braunfels Black Diamond Offset (Retired), Weber Kettle :grin: