Hey guys/gals- I think I may have dialed in a go-to rib technique that my family really loves. It isn't anything special. St. Louis cut ribs from Cost-Co, a sweet rub that I buy, and a sweet bbq sauce that I apply on the last 15 min. It probably wouldn't win any competitions, but my family and friends love it.
I want to add heat/spice to my rib with out foiling. What would you use? When would you apply it? Not really looking for that back of the throat burn but more of a nice layer of heat with the sweetness. I know it's probably a balance of what we are all trying to achieve of sweet and spice. Just looking for some suggestions. Perhaps Tiger Sauce? A spice?...thanks!
Original Post
It's in most of my glazes. Quantity is key here.