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?
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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