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deguerre
05-16-2014, 08:47 AM
I...am going to...












Sauce my ribs.














There. I said it. Never sauced a rib before. But, I, in an uncharacteristic impulse moment (Yeah, right, deguerre...) saw this yesterday and bought a jar...

http://ecx.images-amazon.com/images/I/31%2By6-rofUL.jpg

And some of this...

http://i.walmartimages.com/i/p/00/05/21/00/00/0005210000446_500X500.jpg

They were out of Coleman's...

When I was getting these...

http://i1041.photobucket.com/albums/b414/redhot696/Guerrys/pork_zpsc4b5c776.jpg

So. Any thoughts as to what I should mix in with the preserves and mustard to make a glazing sauce with? I'm thinking vinegar, of course, but anything else? Ratios? Additional spices, perhaps?



Signed,
Ignorant Dry Rub Guy in Memphis

sliding_billy
05-16-2014, 08:52 AM
How about some white sauce so it isn't complete blasphemy? :-D

CharredApron
05-16-2014, 08:53 AM
Dear ignorant Dry Rub Guy!,

Try Horseradish make a Jezebel Sauce! 8-)

Bamabuzzard
05-16-2014, 08:53 AM
Are you going to sauce before or after you put them in the microwave?



:caked:

deguerre
05-16-2014, 08:55 AM
How about some white sauce so it isn't complete blasphemy? :-D

Curiously enough, I got this yesterday too...

http://www.huggingthecoast.com/dukesmayo.jpg

I considered using it as a lather instead of mustard prior to the rub. Never done that before either. Mustard lather, that is.

:mrgreen:

smokainmuskoka
05-16-2014, 08:56 AM
It is not April 1st - behave yourself.

deguerre
05-16-2014, 08:57 AM
Dear ignorant Dry Rub Guy!,

Try Horseradish make a Jezebel Sauce! 8-)

Ooooo...I'm liking that idea too...

deguerre
05-16-2014, 08:59 AM
It is not April 1st - behave yourself.

I may even...

























Foil.

bigabyte
05-16-2014, 09:00 AM
Fifty pounds of brown sugar.

Duh.

NEXT!!!

deguerre
05-16-2014, 09:01 AM
Fifty pounds of brown sugar.

Duh.

NEXT!!!

Brown sugar actually sounds like a good addition. :thumb:

bigabyte
05-16-2014, 09:02 AM
Oh, that is assuming that is a pepper jelly. If it is not, you need to add some peppers.

Frankly, I'm thinking roasted red peppers.

But definitely borwn sugar, or a little molasses if it is already sweet. But for mustard rib glazes, you really can not have too much sugar, and for some reason the more the better. OK, maybe you CAN have too much, but that is a very hard thing to do.

bigabyte
05-16-2014, 09:03 AM
and whatever is left you can mix into some cornbread to sweeten it up!:becky:

:brick:

OW!

deguerre
05-16-2014, 09:04 AM
Ah. Excellent point Bigglesley. (NOT the cornbread post that magically appeared while I typed this :evil:) I'll be cooking these on the kettle. Seems to be a TD or something going on.

dwfisk
05-16-2014, 09:05 AM
Hoisin, sriracha and a little HDD?

deguerre
05-16-2014, 09:06 AM
Ooooo...good ideas Dave. I have all three.

landarc
05-16-2014, 09:19 AM
Use it straight out of the jar, or add some rum

Coat
05-16-2014, 09:32 AM
balsamic vinegar may make a nice addition for the sauce!

1buckie
05-16-2014, 09:33 AM
Start slappin' all kinds of stuff in there & yer pineapple will get lost..............

Mustard powder, granulated garlic, equal, then start pilin' on the fruit.......

blueberry / chipolte backs:

http://i1223.photobucket.com/albums/dd520/1buckie/Stupor%20Bowl%20%202012/StuporBowl2012040.jpg

Adobo sauce with the pineapple, maybe?

gtr
05-16-2014, 09:35 AM
pepper jelly, pepper jelly, pepper jelly...

deguerre
05-16-2014, 09:43 AM
Start slappin' all kinds of stuff in there & yer pineapple will get lost..............

Yep. Gonna pick and choose from suggestions. I like yours below, quite a bit. Sounds like it would be great for chops too.




Mustard powder, granulated garlic, equal, then start pilin' on the fruit.......

blueberry / chipolte backs:

http://i1223.photobucket.com/albums/dd520/1buckie/Stupor%20Bowl%20%202012/StuporBowl2012040.jpg

Adobo sauce with the pineapple, maybe?

Grain Belt
05-16-2014, 09:52 AM
How will you get it to stick when boiling your ribs?

Swine Spectator
05-16-2014, 10:05 AM
Why foil when you can buy these?

http://www.bbq-brethren.com/forum/picture.php?albumid=847&pictureid=8785

THoey1963
05-16-2014, 10:07 AM
Never seen those... :shock:

And not sure I want to...

16Adams
05-16-2014, 10:07 AM
Que the Van Morrison- "She's as sweet as Tupelo Honey"

Last 20-30 minutes final glaze.

deguerre
05-16-2014, 10:07 AM
Never seen those... :shock:

And not sure I want to...

I know. The stuff of nightmares...:shock:

N8man
05-16-2014, 10:37 AM
save the dukes for banana sandwiches cuzzin'....
simple salt and pepper to season the ribs, smoke for 3 hours using cherry wood for flavor..
make a glaze on the stove top using that there jelly stuff, apple cider vinegar and some hot peppers, apply several thin coats of glaze during the last 20-30 minutes of cooking.......eatemupyum....

1buckie
05-16-2014, 10:40 AM
Guerre.....if yer hell-bent on using foil.....you can try the way those were done:

Braized in FOIL first.........(blasphemeous, I know :roll:)

http://i1223.photobucket.com/albums/dd520/1buckie/Stupor%20Bowl%20%202012/StuporBowl2012020.jpg

Then, used the baked, reserved juice to continually glaze until it's used up:

http://i1223.photobucket.com/albums/dd520/1buckie/Stupor%20Bowl%20%202012/StuporBowl2012030.jpg

http://i1223.photobucket.com/albums/dd520/1buckie/Stupor%20Bowl%20%202012/StuporBowl2012032.jpg

http://i1223.photobucket.com/albums/dd520/1buckie/Stupor%20Bowl%20%202012/StuporBowl2012039.jpg

No snazzy smoke ring, meat's kinda gray (your's would be pineapple colored, I suppose), but they sure taste good......

'Turds are a good side............
http://i1223.photobucket.com/albums/dd520/1buckie/Stupor%20Bowl%20%202012/StuporBowl2012033.jpg

DaveAlvarado
05-16-2014, 11:51 AM
'Turds are a good side............
http://i1223.photobucket.com/albums/dd520/1buckie/Stupor%20Bowl%20%202012/StuporBowl2012033.jpg

Turds lovingly basted in MOINK juice... :mrgreen:

aawa
05-16-2014, 11:56 AM
I hear if you put the preserves in some chicken stock and oregano and boil the ribs in the crock pot that you will end up with some killer ribs

HarrynVegas
05-16-2014, 12:23 PM
Fill your UDS with water and beer and boil for two hours. Fall off the bone delish!

darkoozy
05-16-2014, 12:29 PM
This thread was so painful to read, I think I need to poke my eyes out...:-o

STCL01
05-16-2014, 01:43 PM
Can't go wrong with Blackburn's!! Made in the Great State of TEXAS!!

Seriously, grew up not too far from Jefferson, Texas and the Blackburn family shopped in my family's clothing store. Always brought us a couple of cases of syrup and various jellies around Christmas. Good memories and good people.

jbounds286
05-16-2014, 03:44 PM
you guys are odd...ribs with sauce is soooooo good...how can u not sauce them

deguerre
05-16-2014, 03:48 PM
Can't go wrong with Blackburn's!! Made in the Great State of TEXAS!!

Seriously, grew up not too far from Jefferson, Texas and the Blackburn family shopped in my family's clothing store. Always brought us a couple of cases of syrup and various jellies around Christmas. Good memories and good people.

Yep. I've enjoyed their jams and preserves for years. I particularly like the peach and blackberry. I had never seen the pineapple before and instantly had to get some and since I just bought some baby backs and pineapple works so well with pork...

deguerre
05-16-2014, 03:49 PM
you guys are odd...ribs with sauce is soooooo good...how can u not sauce them

Well, good question. I'm about to find out. :thumb::thumb:

memace
05-16-2014, 05:13 PM
Saw the title at a glance and thought you were talking about Hershey! As the thread opened I had chaos flash through my head of chocolate and ribs. :doh: I was trying to figure out how that would work. Good luck on 'em
Ace

deguerre
05-16-2014, 05:38 PM
Oooooooo...Hershey Ribs...:grin:

deepsouth
05-16-2014, 05:40 PM
dear dry rub guy,

why do you want to fark up a good thing?

concerned libocrat.

jbounds286
05-16-2014, 05:42 PM
^^ ignore this guy, he lives in miss sippeeeeeee lol

Pitmaster T
05-16-2014, 06:19 PM
You are a ****ing idiot! First of all... can you like READ???? or WRITE????

The very definition of Hearsay is when you are getting the knowledge second hand.

There is no "second hand!" You are ****ing telling us exactly what you are going to do!

If Chris overheard you telling someone and then came in and told us... that would be hearsay!.

I for instance heard someone is going to go off road and smoke one half of a chicken this weekend.

deguerre
05-16-2014, 06:21 PM
OK. That made me grin. A bit. Furiously, in fact. If I were to tell the truth.

smoke ninja
05-16-2014, 06:22 PM
I never knew T was so passionate about chocolate.

deguerre
05-16-2014, 06:23 PM
Almost chuckled. Indeed. Funny bone was tickled.

sam3
05-16-2014, 07:10 PM
I've had ribs with hearsay sauce from a Chinese restaurant before. Very tasty.

I would go with heat & sweet combo with your idea here Guerry. Foil is your friend.

Diesel Dave
05-17-2014, 05:34 AM
Well all we can really ask is for you to tell us how Red cooked em. :heh:



I'd also go for a hot pepper with the pineapple, great combo

angryfish01
05-17-2014, 07:35 AM
Y'all are going in the wrong direction with that.
Pineapple on pork screams for freshly grated Ginger! (No, not her farker)
Add ok thinking something of a spicy red pepper too!

KnucklHed BBQ
05-17-2014, 08:01 AM
Little bit of minced hab, brown sugar, ACV and whatever else feels right?

deguerre
05-17-2014, 12:13 PM
OK. Thanks for everyone who contributed ideas! Made a base sauce using 10 oz preserves, 2 oz Bragg's Organic ACV, 1 TBS powdered mustard and 1 tsp ground chipotle. Heated the preserves on low and added the mustard and chipotle and blended, stirring occasionally for a few minutes to let the mustard bloom, then added the ACV. Let it simmer for a bit then poured into a container and chilled. Initial taste was purty darn good. May add a little something else, or not.

revkab
05-17-2014, 03:00 PM
I...am going to...












Sauce my ribs.














There. I said it. Never sauced a rib before. But, I, in an uncharacteristic impulse moment (Yeah, right, deguerre...) saw this yesterday and bought a jar...

http://ecx.images-amazon.com/images/I/31%2By6-rofUL.jpg

And some of this...

http://i.walmartimages.com/i/p/00/05/21/00/00/0005210000446_500X500.jpg

They were out of Coleman's...

When I was getting these...

http://i1041.photobucket.com/albums/b414/redhot696/Guerrys/pork_zpsc4b5c776.jpg

So. Any thoughts as to what I should mix in with the preserves and mustard to make a glazing sauce with? I'm thinking vinegar, of course, but anything else? Ratios? Additional spices, perhaps?



Signed,
Ignorant Dry Rub Guy in Memphis

This is too easy. Use bourbon, of course. :bow:

deguerre
05-17-2014, 03:08 PM
This is too easy. Use bourbon, of course. :bow:

Bourbon figures heavily in our favorite brisket/chuck injection/marinade. :thumb: