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This is a new rib slather used for ribs cooked in my Cookshack smoker and it left the ribs with the best flavor I have ever served. The ribs were smoked covered with the Kansas City Rib Rub. I don't use the thermometer probe with ribs, using time as a basis and then check for meat shrinkage away from bone and a good twist of the bone to see if it will break away from the meat. It usually takes two checks toward the end of four to five hours of smoking and I time the second check at 15 minutes before the ribs are removed. On the 15 minute check I paint this slather on the ribs and as the ribs are removed, while still hot, baste them one more time. It will give a beautiful shinny glaze and a wonderful taste.

2 TBS Garlic, minced
2 TBS Olive Oil
1 Cup Honey
1/4 Cup Soy Sauce
1/2 Cup Balsamic vinegar
1 Cup Ketchup
1/4 Cup espresso

Cook minced garlic in the 2 TBS of olive oil, mix with the remaining ingredients. Use strong coffee if espresso is not available. Simmer slow for 15 minutes to blend the flavors. Will keep in a tight jar for two weeks in the refrigerator.

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