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In Reply to: Looking for Finishing Rib Glaze recipe posted by Codz13 on February 23, 2015 at 19:46:05:
Here are some recipes from the past:
Re: Danny Gaulden's Rib Glaze (8/8/2003 5:09:30 PM by JimBob)
1/3 cup brown sugur
1/3 yellow mustard
1/3 cup apple cider vinegar
simmer 3 ingredients and apply the glaze hot to ribs during the last five minutes
I think this modified recipe on my rib & pork glaze will suit most of you bettter. Your pork will turn out with that deep, shiny, burnt cherry look, and the mustard is enough for flavoring, without turning the meat yellow.
1 cup brown sugar
1/4 cup mustard
1/4-1/3 cup apple cider vigenar
All ingredience need to be mixed at room temperature to prevent separation. Heat untill it gets to a simmer and stir a few times during the process. Allow to rest until cool, for this makes it thicken and stick to the meat better. Enjoy. Apply to ribs IMMEDIATELY after taking them off the pit. One heavy glaze will do. Use a pastry brush. If using glaze on butts, loins, or tenderloins, apply a couple of times about 20 minutes or so before removing meat from pit, then once again after meat is off. This is if you are cooking indirect, not over direct heat.
Texas Rib Rangers' ribs (8/30/2004 7:24:51 PM by QSis)
There have been many teams who have done well with this technique.
Posted by Texas Rib Rangers on February 13, 2001 at 00:15:03:
In Reply to: Tinfoil!!! posted by WiseGuy on February 12, 2001 at 18:28:19:
I've been cooking in compentions for 24 years and started using foil back then and still do.Jumpin Jim passed along one of his secrets so here comes mine. Smoke your ribs for 2-3 hours then wrap with foil. Before you put the ribs in the foil put some Brown Sugar & Honey on the foil put meat side down,then put some on the ribs then close the foil. Before closing completely put some Apple juice (about 2-3 oz.) and put back on cooker.After about an hour check Ribs if done pull them. About 30 min. before turn-in mix juice off rib with Texas Rib Rangers Spicy sauce and baste Ribs on grill to glaze them. Mix about 3 parts sauce to 1 part juice. Now you know the Rib Rangers story. Good Luck and Happy Q'n Bill
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