I am smoking baby backs for about 100 people tomorrow. I have done it many times with good success. Of course, with a large group, people have different preferences on sauce and spice level. I personally love a spicy sauce, but some can't handle it. In the past I had used two sauces and basted them before serving with the different sauces. But keeping those separate and telling people which is which is a pain.
I'd like to serve the two sauces separately, but I also like the shine of a sauced rib and it adds a bit of flavor. I havent had experience with the glazes, and I see a couple listed on the site, like the Jazzy hog. Would it make sense to glaze it with one those, and then provide sauces to be poured on individually?
Personally, I also like a memphis dry rib but being in East TN, it doesnt seem like many people do as much as I do.
Thanks for the advice!
I'd like to serve the two sauces separately, but I also like the shine of a sauced rib and it adds a bit of flavor. I havent had experience with the glazes, and I see a couple listed on the site, like the Jazzy hog. Would it make sense to glaze it with one those, and then provide sauces to be poured on individually?
Personally, I also like a memphis dry rib but being in East TN, it doesnt seem like many people do as much as I do.
Thanks for the advice!
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