Hi everyone looking for a glazing sauce recipe to slop on my ribs (that are smoked and in a holding cab) when they are on the char-broiler, that will not burn,semi-sweet like Famous-Dave's Thanks for any Help.
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Well, any sauce will burn, tomato- and sugar-heavy ones not the least!
Since your ribs are fully cooked and you are just glazing them, I suggest you just find the sauce you like and use it. My glaze has brown sugar in it; I cook it just enough to caramelize on the ribs and get real gooey.
Since your ribs are fully cooked and you are just glazing them, I suggest you just find the sauce you like and use it. My glaze has brown sugar in it; I cook it just enough to caramelize on the ribs and get real gooey.
Thanks Kinsman, i will give it a try we have not open our place yet so i have a little play time before we open,to try out some sauces.
just wondering.. if you go through all the trouble to smoke your ribs, why hide it with a sauce glaze? my sister-in-law makes a great rib. she uses kc masterpiece. boils the ribs first, then bakes them in the oven for 40 minutes in kc. its good, but it aint the same thing as smoked ribs. i chefed at one of the big time places years ago. to my suprise, i found they buy precooked ribs and just heat them to order on a charbroiler and glaze them with cattlemans. guess you just have to feel out your clientel. personally, my place would be ridiculed if i glazed my ribs.
Here's what ya do-
DO NOT SAUCE and then keep in warmer- sauce only before serving.
Find a sauce similar to Dave's that you like.
Take and put rack bone side down until membrane is black and burned off "charred and papery". Sauce bone "charred" side, then flip back to meat side when meat "oil" is bubbling. Sauce meat side by dabbing on. Then flip one more time onto meat side for a FEW seconds to carmalize sauce....
CUT and eat!
DO NOT SAUCE and then keep in warmer- sauce only before serving.
Find a sauce similar to Dave's that you like.
Take and put rack bone side down until membrane is black and burned off "charred and papery". Sauce bone "charred" side, then flip back to meat side when meat "oil" is bubbling. Sauce meat side by dabbing on. Then flip one more time onto meat side for a FEW seconds to carmalize sauce....
CUT and eat!
Here's what ya do-
DO NOT SAUCE and then keep in warmer- sauce only before serving.
Find a sauce similar to Dave's that you like.
Take and put rack bone side down until membrane is black and burned off "charred and papery". Sauce bone "charred" side, then flip back to meat side when meat "oil" is bubbling. Sauce meat side by dabbing on. Then flip one more time onto meat side for a FEW seconds to carmalize sauce....
CUT and eat!
DO NOT SAUCE and then keep in warmer- sauce only before serving.
Find a sauce similar to Dave's that you like.
Take and put rack bone side down until membrane is black and burned off "charred and papery". Sauce bone "charred" side, then flip back to meat side when meat "oil" is bubbling. Sauce meat side by dabbing on. Then flip one more time onto meat side for a FEW seconds to carmalize sauce....
CUT and eat!