I picked up ribs for 108 souls today from Big Jim the pit meister. (You can find him at LazyQ.com if you want.)

Jim had his assistant smearing a concoction on the finished rib slabs, just before he cut them into singles for my order.

I said "What's that mop you're putting on there?"

He said, "It ain't no mop. It's paint!"

It was a solution of brown sugar, vinegar, and yellow mustard. The assistant slathered it on with a big paint brush, and Jim went to whacking the ribs. Quick time.

First I ever heard that term. Maybe the first I ever heard that saucing technique.

Not a conventional BBQ sauce? Or am I missing something?

Whatever the case, it's a simple and very good little trick.

Danny Gaulden started this back before 1999.

This is his latest approach.

It is pretty common around the circuit.
Danny's Rib Glaze

That's it, exactly! Post-cook glaze.


Still learning here...

you can do almost the same thing yourself just add honey to your sauce