Sauce/Glaze application question - Page 2

GreenDrake · 03-07-2013, 06:47 AM

Shiny it up, thin it, waterfall it.

Smoke'n Ice · 03-07-2013, 07:22 AM

Cookie cooling rack in a 1/2 sheet pan. Do bone side first and then top. POUR the sauce on the ribs and flip and pour again. Place drained sauce into sauce pan and bring to full simmer for a few minutes prior to reuse. Place ribs on smoker to set. No brush marks. Use gloved hands to handle unless you are in Texas, then use a large spatula.

NazBQ · 03-07-2013, 10:49 AM

Warm sauce. Sounds like you got it now though. :-)

03-07-2013, 06:47 AM	#16
GreenDrake is one Smokin' Farker Join Date: 06-21-10 Location: Hayden, Idaho Downloads: 0 Uploads: 0	Shiny it up, thin it, waterfall it. __________________ PNWBA - Hayden, Idaho http://www.facebook.com/BC2BBQ

03-07-2013, 10:49 AM	#18
NazBQ Knows what a fatty is. Join Date: 02-28-13 Location: Nashville, TN Downloads: 0 Uploads: 0	Warm sauce. Sounds like you got it now though. :-) __________________ Shane Twin WSM's KCBS, Certified Judge# 59992 Cook Team -Wolf Candy BBQ

03-07-2013, 07:22 AM	#17
Smoke'n Ice is one Smokin' Farker Join Date: 05-08-09 Location: Plano, TX Downloads: 0 Uploads: 0	Cookie cooling rack in a 1/2 sheet pan. Do bone side first and then top. POUR the sauce on the ribs and flip and pour again. Place drained sauce into sauce pan and bring to full simmer for a few minutes prior to reuse. Place ribs on smoker to set. No brush marks. Use gloved hands to handle unless you are in Texas, then use a large spatula.