Recipe: Ultimate Rib Glaze (pics)

[Dave S]

Beautiful Ribs John. I might try that on my Pork Chops tonight.

 

[jerneedog]

Very nice, will have to try this out next time!

 

[PatioDaddio]

Just to be different....that's a LOT of flavor for a glaze. Your dramatically changing the flavor profile of your dry rib.
Outstanding looking ribs BTW.

I know it looks like a lot of flavor, but I think you might be surprised at how
relatively neutral it is.

John

 

[PatioDaddio]

Oh, I forgot to mention that next time I think I'll take half of the batch and
melt a stick of butter in it then use it as my wrapping liquid. For comps I use
the Mike Davis method (below), and I think this new approach would be quicker,
easier, and much less messy.

2 1/2 hours bare at 275*
1 1/2 hours wrapped (meat-side-down w/ butter, brown sugar & honey) at 275*
15 minutes bare/glaze

John

 

[tamadrummer]

Looking awesome as usual man! Wish I lived out in IA sometimes, you have some frooking awesome looking food all the time! :thumb::hungry::hungry::hungry::hungry::hungry:

 

[PatioDaddio]

Looking awesome as usual man! Wish I lived out in IA sometimes, you have some frooking awesome looking food all the time! :thumb::hungry::hungry::hungry::hungry::hungry:

Iowa?! There ain't but two things that come outta Iowa... :-D

Iowa

Idaho

John

 

[tamadrummer]

• Iowa?!

John

Oops.....ID :crazy: