Help I need a Glaze to finish up on my Ribs to be turned in for Judging, Actually just to make them pretty... BQ Sauce not allowed,, Thanks
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Is this for IBCA? Sauce is allowed IF it's cooked on.
No not for IBCA Yet but praticing for it later, maybe you can help me on both, one without sauce and one with, been trying apple spray and pineapple but just is not right
All the events around me are LSBS, (no sauce after cooking.) I've been using Head Country, purified water and honey in an 8, 4, 1 ratio to glaze.
This recipe by Danny Gaulden was posted on this forum a little while back. I pulled it off and have been using it ever since. It's excellent IMHO. I left the entire post intact. The notes have some superfluous verbiage but there is also some good info in there so I left everything exactly as posted. Hope this helps.
DANNY GAULDEN'S "New" RIB GLAZE - September, 1999
1 cup brown sugar
1/4 cup mustard
1/3 cup apple cider vinegar (or beer)
1) Mix cold and bring to a simmer.
2) Let cool till ready to baste ribs.
3) If too thick, add more vinegar or beer.
4) Should be at least thick enough to coat a spoon.
5) Apply to ribs the very second they come off the pit.
6) Or put on a coat of glaze on about 2 minutes before removing ribs, then another as soon as they are off the pit.
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NOTES : Danny shared this with me tonight. We are going to use this tomorrow. Hope this helps many of y'all. Mikey(Atlanta,GA - The HEART & SOUL Of Dixie!) From Danny Gaulden: Try this for the rib glaze ... I made a couple of modifications to it. EXPLANATION & PROCEDURE Written By Danny Gaulden on 6-14-00 I have read through the post on my glaze the past couple of weeks with quite a light heart, and had to laugh a few times also. Sometimes man can take basically easy-to-do things, and literally screw them up till the outcome barely resembles the original idea. AAHHH, the power of intelligence (ha). My original intention for my rib glaze was not to make a big gooey, wet rib; nor a super dry rib. If done correctly, the rib glaze will tend toward being more dry than wet. However, if one likes the glaze so much that they want to have the ribs dripping from it, far be me to tell them not to. Like one stated many years ago, the best BBQ I ever ate is what I'm eating at the moment. The reason I came up with the idea of putting a glaze on cooked ribs is the fact that I didn't like the dull look on them when they came off the pit and had set awhile. I wanted them to have a depth to them, an inviting, 'those look good!' appearance ... a presentation. Adding flavor was secondary, and still is, even though I like it.
Here's how I do mine with my glaze, as I wrote many moons ago. The instant the ribs are pulled from the pit, have a brush and the glaze ready to go. Coat the ribs with a generous brushing of the glaze, just like you were painting them. It must be applied immediately. This will guarantee that the glaze will mostly burn off, not leaving too much of a flavor, but creating a beautiful deep burnt cherry red color. If you pull the ribs, chase the dog, talk to your buddy for a couple of minutes, then try and apply the glaze, you've waited too long. Time is of the essence. What you will get is a very suddle sweet and sour flavor addition which goes well with pork, (you don't want to change the flavor of you wonderfully smoked ribs very much ... just enough to make yours better than the rest), plus a much enhanced color change. That's what the glaze is all about. When done properly, I think it makes a good rib an even better rib. When done wrong, it can discredit your efforts. So that's the story. Go get' em, and I wish you the most success. Danny.
DANNY GAULDEN'S "New" RIB GLAZE - September, 1999
1 cup brown sugar
1/4 cup mustard
1/3 cup apple cider vinegar (or beer)
1) Mix cold and bring to a simmer.
2) Let cool till ready to baste ribs.
3) If too thick, add more vinegar or beer.
4) Should be at least thick enough to coat a spoon.
5) Apply to ribs the very second they come off the pit.
6) Or put on a coat of glaze on about 2 minutes before removing ribs, then another as soon as they are off the pit.
- - - - - - - - - - - - - - - - - - -
NOTES : Danny shared this with me tonight. We are going to use this tomorrow. Hope this helps many of y'all. Mikey(Atlanta,GA - The HEART & SOUL Of Dixie!) From Danny Gaulden: Try this for the rib glaze ... I made a couple of modifications to it. EXPLANATION & PROCEDURE Written By Danny Gaulden on 6-14-00 I have read through the post on my glaze the past couple of weeks with quite a light heart, and had to laugh a few times also. Sometimes man can take basically easy-to-do things, and literally screw them up till the outcome barely resembles the original idea. AAHHH, the power of intelligence (ha). My original intention for my rib glaze was not to make a big gooey, wet rib; nor a super dry rib. If done correctly, the rib glaze will tend toward being more dry than wet. However, if one likes the glaze so much that they want to have the ribs dripping from it, far be me to tell them not to. Like one stated many years ago, the best BBQ I ever ate is what I'm eating at the moment. The reason I came up with the idea of putting a glaze on cooked ribs is the fact that I didn't like the dull look on them when they came off the pit and had set awhile. I wanted them to have a depth to them, an inviting, 'those look good!' appearance ... a presentation. Adding flavor was secondary, and still is, even though I like it.
Here's how I do mine with my glaze, as I wrote many moons ago. The instant the ribs are pulled from the pit, have a brush and the glaze ready to go. Coat the ribs with a generous brushing of the glaze, just like you were painting them. It must be applied immediately. This will guarantee that the glaze will mostly burn off, not leaving too much of a flavor, but creating a beautiful deep burnt cherry red color. If you pull the ribs, chase the dog, talk to your buddy for a couple of minutes, then try and apply the glaze, you've waited too long. Time is of the essence. What you will get is a very suddle sweet and sour flavor addition which goes well with pork, (you don't want to change the flavor of you wonderfully smoked ribs very much ... just enough to make yours better than the rest), plus a much enhanced color change. That's what the glaze is all about. When done properly, I think it makes a good rib an even better rib. When done wrong, it can discredit your efforts. So that's the story. Go get' em, and I wish you the most success. Danny.