I have been trying to find a good finishing sauce for comp ribs. Can anyone share some tips on what they have had success in the past? I know a lot of teams use a commercial sauce thats altered with sugar, honey, butter, and other stuff. Has ony used a homemade glaze or just used a store bought glaze? Also rubs- anyone had luck using the meathead dust, or any other simple recipe?
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Competition Ribs
Good evening everyone,
I have been trying to find a good finishing sauce for comp ribs. Can anyone share some tips on what they have had success in the past? I know a lot of teams use a commercial sauce thats altered with sugar, honey, butter, and other stuff. Has ony used a homemade glaze or just used a store bought glaze? Also rubs- anyone had luck using the meathead dust, or any other simple recipe?Tags: None
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Charter Member
- Sep 2014
- 6
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Traeger Texas 075 with DIY Auber controller
Traeger Texas 075 with Savannah Stoker
18.5" WSM with Auber Temp Controller
Viking Gas Grill
I have used a 50/50 mix of Blues Hog Original and Tennessee Red but switched over the Swamp Boys for the last couple of comps. Swamp Boys is great straight out of the bottle so it makes it easy at the comps.
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