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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Unread 02-03-2013, 01:45 PM   #1
G3BBQTEAM
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Cool Looking for a good RIB GLAZE :)!!!

Im looking for a really good rib glaze. I,m thinking,


Maybe some Brown Sugar, Mustard, Butter, Apple cider vinegar, Jack Daniels. This seems typical, so is there anything that can be added or should I change it up completely?
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Unread 02-03-2013, 01:49 PM   #2
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Define "good"?

What are you trying to accomplish?

A good starting place is to take your favorite BBQ sauce and thin it with simple sugar. (Thanks JD)
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Unread 02-03-2013, 01:52 PM   #3
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Im looking for a really great competition glaze for an upcoming cook-off?
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Unread 02-03-2013, 02:07 PM   #4
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I used, THE SLABS finishing glaze and had very good success.
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Unread 02-03-2013, 03:56 PM   #5
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Rib Candy by Texas Pepper Jelly. Either by itself or with a bit of your preferred bbq sauce.

My favorite is apple/ cinnamon rib candy.
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Unread 02-03-2013, 04:02 PM   #6
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Yes Pepper Jelly has a great flavor! That is an option!!
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Unread 02-03-2013, 04:28 PM   #7
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Used Rod Gray's EAT BARBECUE IPO Sauce on some ribs last night. Gave them a beautiful shine.
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Thanks from:--->
Unread 02-03-2013, 08:18 PM   #8
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50:50 1C sweet baby rays and Texas pepper jelly Apple habanero, thinned with Bragg ACV. Don't get no betta. You can experiment with specialty spices like cumin, cinnamon, all spice, cardamom, mace etc 1/4 tsp at a time
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Unread 02-03-2013, 10:51 PM   #9
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It really depends on what flavor you are looking for. I think a balanced but bold sauce works in comps. A little added heat usually takes it up a notch too.
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Unread 02-03-2013, 11:20 PM   #10
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3/4 cup SBR 1/4 cup purreed maracino cherries, then thinned with the juice from the cherries.
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Unread 02-03-2013, 11:29 PM   #11
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Kenthanson, purreed maracino cherries sounds interesting!
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Unread 02-04-2013, 07:23 AM   #12
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http://www.mastercaviar.com/caviar/f...AOA#googlebase

i used these mixed with head country, butter, tobasco, and some rub. outstanding. however, i didn't get calls in ribs until i left this behind and started using a blues hog mix.

i don't compete that much though so YMMV.
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Unread 02-04-2013, 07:30 AM   #13
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Quote:
Originally Posted by boogiesnap View Post
http://www.mastercaviar.com/caviar/f...AOA#googlebase

i used these mixed with head country, butter, tobasco, and some rub. outstanding. however, i didn't get calls in ribs until i left this behind and started using a blues hog mix.

i don't compete that much though so YMMV.
I use that stuff for ham. A really simple method is reduce coca-cola and add some of the preserves. Then warm/cook the sliced ham to about 155-160.

You can also use it with a vinegar reduction.

It is some good stuff.
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Unread 02-04-2013, 09:40 AM   #14
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if the sauce is set a layer of agave nectar gives a nice shine.
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Unread 02-04-2013, 06:23 PM   #15
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Thanks for all the tips everyone!!
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