Danny Gaulden's glaze

[alraje]

Hello all!

Hate for my first post to be a question....lol. Will get back to the intro page shortly! I have a couple racks of St. Louis on the smoker and wanted to try Danny's glaze for the first time. When checking ingredients I found that the one on here calls for 3 cups of brown sugar whereas a few others call for 1. Also noticed the other ingredients are a little less but not as much as the brown sugar. Could someone verify. Last min request. Ribs come off about 8:30p Cali time

[DWCowles]

Welcome alraje

[Jerod Broussard]

I would put two cups and roll with that.

[fuzzydaddy]

You're fast.

[fuzzydaddy]

I have not made it but this recipe http://amazingribs.com/recipes/BBQ_s...BBQ_glaze.html does call for ​​​​​​​3 cups brown sugar. Welcome!

[alraje]

Thanks for the quick responses so far! I actually found the recipe on this site first and have learned through my "stalking" before "legally" signing up....lol That 99.9% of the time what is said here can be counted on. I'm wondering if the other recipes with lessor amounts may be just cutting back to make a smaller batch?? At any rate thanks again for the help. I'll see how it turns out

[Shane Rakow]

Crap, I must be the .1% that can't be trusted.

Welcome, Alraje!

[alraje]

Lol Shane! Actually I think I saved that .1 for my backyard skills but I'm getting there!
Thanks for the welcome!

[alraje]

Well here is the outcome. Used 1.5 brown sugar, 1/4 AC Vinegar and 1/4 mustard

[MBMorgan]

Sweet!

[fuzzydaddy]

Very nice! How was it?

[alraje]

Honestly......I think the best I've done. Learned a couple of things with this glaze. I'm heavy handed with the rub and sauce. This time went lighter w rub and a light glaze. Turned out MUCH better!

[fuzzydaddy]

That's great alraje! Thanks for letting us know!

[Meathead]

It's like a martini, you can use as much or little vermouth as you like. My version started with the original from DG and I made only minor adjustments. You can adjust to your taste.

[CaptainMike]

But always Hendrick's Gin.

[alraje]

Thanks Meathead. I found that to be VERY true. You learn something new everyday!

[MBMorgan]

CaptainMike - if you're a fan of good gin, I highly recommend an excellent small batch gin (Leopold's American Small Batch Gin) made here in Denver: http://www.leopoldbros.com/leopolds-gins

[Huskee]

Welcome to The Pit alraje, I'm glad you got it figured out.

[alraje]

Thank you Huskee...Makes it a little easier with the help of fellow enthusiasts!

[Nate]

Welcome from Indiana.

[gijsveltman]

Hello, I also had a question about this sauce. I made it last night to use on a rack of ribs I'm making tonight. So, when the ribs are done, I simply spread the glaze over the ribs, I don't put them back under direct heat? Just lay it on top and serve?

Thanks

[jecucolo]

If you put them on the fire for a short time it will carmalize the sauce and add a little more flavor.