Looking for a good RIB GLAZE :)!!!
- Thread starter G3BBQTEAM
- Start date
-
- Tags
- competition bbq ribs
Iso
Knows what a fatty is.
- Joined
- Feb 7, 2012
- Location
- Monroe, WA
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)
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)
Leatherheadiowa
Full Fledged Farker
- Joined
- Oct 12, 2011
- Location
- Grimes...
I used, THE SLABS finishing glaze and had very good success.
Fat Freddy
is Blowin Smoke!
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.
My favorite is apple/ cinnamon rib candy.
NickyG
Knows what a fatty is.
- Joined
- Jul 8, 2012
- Location
- Conway, AR
Used Rod Gray's EAT BARBECUE IPO Sauce on some ribs last night. Gave them a beautiful shine.
J
jmoney7269
Guest
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
kenthanson
is one Smokin' Farker
- Joined
- Jul 10, 2011
- Location
- Saskatoo...
3/4 cup SBR 1/4 cup purreed maracino cherries, then thinned with the juice from the cherries.
boogiesnap
Babbling Farker
- Joined
- Apr 22, 2010
- Location
- NEW ENGLAND
http://www.mastercaviar.com/caviar/...e&gclid=CKzhrbnfnLUCFQ-e4AodfWgAOA#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 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.
Hawg Father of Seoul
is Blowin Smoke!
- Joined
- Sep 14, 2010
- Location
- Rogers, AR
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.
rookiedad
is Blowin Smoke!
- Joined
- Jul 21, 2005
- Location
- patchogu...
if the sauce is set a layer of agave nectar gives a nice shine.
RangerJ
is one Smokin' Farker
- Joined
- Nov 4, 2008
- Location
- Houston...
Seems you've decided to dive into this competition thing..
What glazes or sauces did you use on your chicken and ribs prior to this?
Whatever you were doing that was good enough to point you in this direction is exactly what you should continue to do.
There are no secrets in BBQ and we could use the exact same products and one of us would score higher than the other. Don't overthink it Brother, just cook!
What glazes or sauces did you use on your chicken and ribs prior to this?
Whatever you were doing that was good enough to point you in this direction is exactly what you should continue to do.
There are no secrets in BBQ and we could use the exact same products and one of us would score higher than the other. Don't overthink it Brother, just cook!
djqualls
Full Fledged Farker
- Joined
- Mar 8, 2010
- Location
- Tecumseh...
