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Multiple sauces to serve for large quantity rib smoke

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    Multiple sauces to serve for large quantity rib smoke

    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!

    #2
    I think you're on the right track with a glaze. Then put out your two sauces in labeled containers and let the guests pick.

    Good luck with your cook!

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      #3
      Notice this is your first post gtsumm welcome to the Pit.

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        #4
        I often do what you asked using my honey (I'm a beekeeper and like honey on everything😊). It makes a beautiful glaze and then offer two or more sauces at the table.

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          #5
          Welcome gtsumm! We'd love to get an intro from you over in the Introduce Yourself channel when you get a minute.

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