Rib Glaze

[Elfcane]

Has anyone tried the glazes like apple cherry habenero? I've been reluctant as I'm not wanting ribs that taste like candy or are too spicy.

 

[Jimsmokes]

I've done it for double smoked hams.
I cook up a apple pie shine mix with candied red hots instead cinnamon. Leave the shine out cook it down to a thick glaze.

 

[bobissmokin]

I sometimes put a light brushing of one of the glazes just before pulling the ribs off. Adds a hint of sweet heat without tasting like "candied ribs.". Heath Riles Honey Habanero and Captain Rodney's Spicy Peach have been my favorites, so far. There's a bazillion out there to try.

 

[Elfcane]

Do you prefer the glzed ribs over traditional sauces?

 

[bobissmokin]

Do you prefer the glzed ribs over traditional sauces?

No, traditional sauces or no sauce or glaze at all is my norm. I like a sweet heat glaze just occasionally!

 

[Elfcane]

No, traditional sauces or no sauce or glaze at all is my norm. I like a sweet heat glaze just occasionally!

Thanks, so these would probably be better for wings???

 

[bobissmokin]

Better? I certainly have used a glaze on wings, yes.

 

[Slider]

I've done it for double smoked hams.
I cook up a apple pie shine mix with candied red hots instead cinnamon. Leave the shine out cook it down to a thick glaze.

I usually make my own. Lately, I make a BBQ sauce, add either apricot or tart cherry preserves. I glaze during the last 20+ minutes of the cook.

BTW - The 3-2-1 Method should be changed to 2-2-1. The former makes my ribs too dry. I have been playing around and found the perfect time and temp method for my ribs. I used it now on four different rib cooks and each time they came out absolutely perfect.

 

[Jimsmokes]

^^^ Good looking bones!

 

[bobissmokin]

Practice makes perfect! Look delicious!!

 

[Elfcane]

Shiiiinnnnyyyy!

 

[Slider]

I usually make my own. Lately, I make a BBQ sauce, add either apricot or tart cherry preserves. I glaze during the last 20+ minutes of the cook.

BTW - The 3-2-1 Method should be changed to 2-2-1. The former makes my ribs too dry. I have been playing around and found the perfect time and temp method for my ribs. I used it now on four different rib cooks and each time they came out absolutely perfect.

Here is the final product

 

[Elfcane]

Very nice!

 

[sparkyv]

Never mind. I get it now.


Please tell me more about the 2-2-1 method!

Method should be changed to 2-2-1. [snip] I have been playing around and found the perfect time and temp method for my ribs. I used it now on four different rib cooks and each time they came out absolutely perfect.

 

[Slider]

1. Set smoker to 230
2. Place ribs on smoker for about 2 1/3 hours
3. Remove, wrap in foil. I add butter, brown sugar, and honey on the meat side of the ribs before wrapping
4. Place back on smoker, meat side up, for an additional 1 3/4 hours. Smoker remains at 230
5. Remove ribs from foil and baste for the last 20 minutes

This method blows away the 3-2-1 method. The pull on the ribs is fantastic, the smoke is great and they are the most tender ribs you will ever eat.

If you use the method, I'd be curious to hear your feedback