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Old 05-16-2014, 08:47 AM   #1
deguerre
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Default I Willfully Intend To Commit To Heresy This Weekend

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...



And some of this...



They were out of Coleman's...

When I was getting these...



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
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Old 05-16-2014, 08:52 AM   #2
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How about some white sauce so it isn't complete blasphemy?
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Old 05-16-2014, 08:53 AM   #3
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Dear ignorant Dry Rub Guy!,

Try Horseradish make a Jezebel Sauce!
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Old 05-16-2014, 08:53 AM   #4
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Are you going to sauce before or after you put them in the microwave?



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Old 05-16-2014, 08:55 AM   #5
deguerre
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Quote:
Originally Posted by sliding_billy View Post
How about some white sauce so it isn't complete blasphemy?
Curiously enough, I got this yesterday too...



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

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Old 05-16-2014, 08:56 AM   #6
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It is not April 1st - behave yourself.
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Old 05-16-2014, 08:57 AM   #7
deguerre
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Quote:
Originally Posted by CharredApron View Post
Dear ignorant Dry Rub Guy!,

Try Horseradish make a Jezebel Sauce!
Ooooo...I'm liking that idea too...
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Old 05-16-2014, 08:59 AM   #8
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Quote:
Originally Posted by smokainmuskoka View Post
It is not April 1st - behave yourself.
I may even...

























Foil.
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Old 05-16-2014, 09:00 AM   #9
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Fifty pounds of brown sugar.

Duh.

NEXT!!!
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Duh.
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Old 05-16-2014, 09:01 AM   #10
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Quote:
Originally Posted by bigabyte View Post
Fifty pounds of brown sugar.

Duh.

NEXT!!!
Brown sugar actually sounds like a good addition.
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Old 05-16-2014, 09:02 AM   #11
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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.
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Old 05-16-2014, 09:03 AM   #12
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and whatever is left you can mix into some cornbread to sweeten it up!



OW!
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Old 05-16-2014, 09:04 AM   #13
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Ah. Excellent point Bigglesley. (NOT the cornbread post that magically appeared while I typed this ) I'll be cooking these on the kettle. Seems to be a TD or something going on.
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Old 05-16-2014, 09:05 AM   #14
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Hoisin, sriracha and a little HDD?
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Old 05-16-2014, 09:06 AM   #15
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Ooooo...good ideas Dave. I have all three.
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