Need a good rib glaze..

kbraun228 · 02-05-2011, 10:50 AM

I'm entering my first "comp" (actually a tailgating cook-off at my church where the the prize is an actual bronze tailgate) tomorrow, and need a good recipe for a rib glaze for finishing. I usually don't foil and sometimes don't even sauce the last 30 mins but do spray with an AJ/AC mix after 3 hours. I'm just trying to cook to the "judges" (my pastor and a couple of older guys) taste, and we are in South Mississippi where we like our Q sweet..Thanks in advance bro's!

PorkQPine · 02-05-2011, 11:03 AM

Add some honey to your sauce to make a glaze and put on for 20 min or so before taking them off.

JD McGee · 02-05-2011, 11:09 AM

Yup...honey is the way to go...

1 cup sauce
1/2 cup honey
1 tablespoon butter

Warm the sauce over low heat till the butter melts then glaze your ribs...

JONESY · 02-05-2011, 11:38 AM

A glaze I use a lot is, Sweet Baby Rays, thinned with OJ, honey, and fresh cracked black pepper. I’ve never used it for a comp, but everybody seems to like it.

Capn Kev · 02-05-2011, 11:57 AM

Quote:

Originally Posted by kbraun228

we are in South Mississippi where we like our Q sweet..Thanks in advance bro's!

Take your favorite BBQ sauce and mix in 25% clover leaf honey. I usually use Spicewine Blue Collar, Cookies Original, or Head Country.

mmmmeat · 02-05-2011, 12:26 PM

it may sound crazy, but grape jelly, take bout cup of fave sauce, mix 1/4 cup of grape jelly, i heat it up to get a good mix, get all the chunks outta the jelly, and it shines like the dickens!!!

ssbbqguy · 02-05-2011, 12:38 PM

Jellies are good, honey is always good(except when too strong of taste) and one overlooked item is syrups. Karo light, cane sugar,pure maple and molasses. Have to be careful of not upsetting flavor by using too much of whatever. A little goes a long way flavorwise. Many contests have been captured by Blueshog, Head Country and even KC Masterpeice, all mixed with honey or jelly. Steve.

kbraun228 · 02-05-2011, 02:37 PM

Quote:

Originally Posted by mmmmeat

it may sound crazy, but grape jelly, take bout cup of fave sauce, mix 1/4 cup of grape jelly, i heat it up to get a good mix, get all the chunks outta the jelly, and it shines like the dickens!!!

Great ideas all..In my scouring of the Internet, I did find a glaze that called for grape jelly, honey, chili sauce, mustard and a couple dry ingredients. I think I'm leaning toward that mixed in with my sauce like everyone suggested. Thanks again everyone, I'm sure to bring home the prized tailgate now! :)

Sent from my iPhone using Tapatalk

mmmmeat · 02-05-2011, 02:58 PM

GOOD LUCK from az

CarolinaQue · 02-05-2011, 02:58 PM

Yep, I use a 50% apricot sauce to a 50% mesquite honey for mine. But I also have a pretty spicy rub, so the extra honey compliments it well. Best thing to do is mix up a few different ratio batches and try them on different slabs and see what you like best.

Myrdhyn · 02-05-2011, 03:29 PM

Apple butter and some BBQ sauce (sweet baby rays). Optionally add some extra honey and a tablespoon or so of the rub you put on the ribs. I'm actually doing some 3-2-1 ribs today that will be finished with this.

Captain P.J. · 02-05-2011, 06:48 PM

^^^^ What they said!

El Ropo · 02-05-2011, 08:09 PM

Might want to try a modified version of alien butt juice. I use vodka instead of rum for my own cooks.

02-05-2011, 10:50 AM	#1
kbraun228 Knows what a fatty is. Join Date: 08-19-10 Location: Gulfport, MS Name/Nickname : Kevin	Need a good rib glaze.. I'm entering my first "comp" (actually a tailgating cook-off at my church where the the prize is an actual bronze tailgate) tomorrow, and need a good recipe for a rib glaze for finishing. I usually don't foil and sometimes don't even sauce the last 30 mins but do spray with an AJ/AC mix after 3 hours. I'm just trying to cook to the "judges" (my pastor and a couple of older guys) taste, and we are in South Mississippi where we like our Q sweet..Thanks in advance bro's!

02-05-2011, 11:03 AM	#2
PorkQPine Full Fledged Farker Join Date: 12-10-07 Location: Roseville, CA	Add some honey to your sauce to make a glaze and put on for 20 min or so before taking them off. __________________ PorkQPine

02-05-2011, 11:09 AM	#3
JD McGee somebody shut me the fark up. Join Date: 06-28-07 Location: Duvall, WA	Yup...honey is the way to go... 1 cup sauce 1/2 cup honey 1 tablespoon butter Warm the sauce over low heat till the butter melts then glaze your ribs... __________________ "The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets...

02-05-2011, 11:38 AM	#4
JONESY is one Smokin' Farker Join Date: 04-20-09 Location: Oakland twp / Houghton Lake, MI	A glaze I use a lot is, Sweet Baby Rays, thinned with OJ, honey, and fresh cracked black pepper. I’ve never used it for a comp, but everybody seems to like it. __________________ Life is to short for green tea and tofu; pass me another half rack and a beer…

02-05-2011, 12:26 PM	#6
mmmmeat is One Chatty Farker Join Date: 10-21-09 Location: Sierra Vista, Arizona	it may sound crazy, but grape jelly, take bout cup of fave sauce, mix 1/4 cup of grape jelly, i heat it up to get a good mix, get all the chunks outta the jelly, and it shines like the dickens!!! __________________ Til next time, chew carefully, and dont let your meat loaf! [URL="https://www.facebook.com/media/set/?set=a.158099507758.118446.578407758&l=bf4c9059c5&type=1"]GRUNTER[/URL] [URL="http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs698.snc4/63846_434071187758_578407758_5224242_7882995_n.jpg"]UG [/URL] [URL="https://www.facebook.com/media/set/?set=a.490010637758.259874.578407758&l=06aa73c27f"]GROGG[/URL] [URL="fromthemouthofkstewart.blogspot.com"]MY BLOG[/URL] [URL="http://www.facebook.com/mmmgto"]Facebookin it![/URL] Avatar created by i really wish i remember, but they got skillZ

02-05-2011, 12:38 PM	#7
ssbbqguy is one Smokin' Farker Join Date: 10-09-07 Location: carthage,mo.	Jellies are good, honey is always good(except when too strong of taste) and one overlooked item is syrups. Karo light, cane sugar,pure maple and molasses. Have to be careful of not upsetting flavor by using too much of whatever. A little goes a long way flavorwise. Many contests have been captured by Blueshog, Head Country and even KC Masterpeice, all mixed with honey or jelly. Steve.

02-05-2011, 02:58 PM	#9
mmmmeat is One Chatty Farker Join Date: 10-21-09 Location: Sierra Vista, Arizona	GOOD LUCK from az __________________ Til next time, chew carefully, and dont let your meat loaf! [URL="https://www.facebook.com/media/set/?set=a.158099507758.118446.578407758&l=bf4c9059c5&type=1"]GRUNTER[/URL] [URL="http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs698.snc4/63846_434071187758_578407758_5224242_7882995_n.jpg"]UG [/URL] [URL="https://www.facebook.com/media/set/?set=a.490010637758.259874.578407758&l=06aa73c27f"]GROGG[/URL] [URL="fromthemouthofkstewart.blogspot.com"]MY BLOG[/URL] [URL="http://www.facebook.com/mmmgto"]Facebookin it![/URL] Avatar created by i really wish i remember, but they got skillZ

02-05-2011, 02:58 PM	#10
CarolinaQue is Blowin Smoke! Join Date: 06-23-07 Location: North Berwick, ME	Yep, I use a 50% apricot sauce to a 50% mesquite honey for mine. But I also have a pretty spicy rub, so the extra honey compliments it well. Best thing to do is mix up a few different ratio batches and try them on different slabs and see what you like best.

02-05-2011, 03:29 PM	#11
Myrdhyn Full Fledged Farker Join Date: 12-22-10 Location: Huntsville, AL	Apple butter and some BBQ sauce (sweet baby rays). Optionally add some extra honey and a tablespoon or so of the rub you put on the ribs. I'm actually doing some 3-2-1 ribs today that will be finished with this.

02-05-2011, 06:48 PM	#12
Captain P.J. Full Fledged Farker Join Date: 06-15-10 Location: Menomonie, WI	^^^^ What they said! __________________ Extreme BBQ Trailer, Backwoods Competitor, 2- 22.5" WSM, 22.5" & 18.5" Weber kettles, 2 Smokey Joe's, Blue & Red Thermapens, KCBS CBJ, Captain PJ's BBQ

02-05-2011, 08:09 PM	#13
El Ropo Quintessential Chatty Farker Join Date: 10-06-10 Location: Austin, TX Name/Nickname : Roger	Might want to try a modified version of alien butt juice. I use vodka instead of rum for my own cooks.

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