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Honey Garlic Ribs

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  • PeterMc
    Former Member
    • Dec 2015
    • 2

    Honey Garlic Ribs

    Hi Everyone, long time lurker, recent joiner to the site. The recipes on this site have really helped me to up my BBQ game, so thank you! Ive got a quick question, I have a honey garlic sauce recipe that I would really like to use on some baby backs. Thoughts on whether its better to marinade and then baste, or use a simple rub of salt and pepper and then sauce in the last stretch of the cook? Thank you very much for your time!
  • Danjohnston949
    Former Member
    • Dec 2014
    • 4418
    • 1410 9th. St. N, Fargo ND

    #2
    PeterMc, Welcome To The Pit! I think I would Dry Brine your Baby Backs for a day or two with Kosher Salt, then rub the 5-6 hrs prior to smoking them 5-6 hrs. I think the last step would be your Honey Garlic Sauce, Mop it on for the final step turning frequently to keep it from scorching! Eat Well and Prosper! From Fargo ND, Dan

    Comment

    • LA Pork Butt
      Charter Member
      • Dec 2014
      • 5583
      • Grew up in New Orleans, lived in Texas for 20 years, lived in Mandeville, LA for 22 years. I now liv

      #3
      PeterMc I have never been a fan of marinating ribs, I would affirm Danjohnston949. Typically I rub the ribs in yellow mustard and put a heavy covering of my rub. When I sauce I do so the last 20 minutes.

      Comment

      • Ernest
        Founding Member
        • Jul 2014
        • 3356
        • Dallas, Texas
        • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

        #4
        Salt and pepper overnight. Then paint with the sauce in 5 minute intervals at end of the cook.

        Comment

        • _John_
          Former Member
          • Jul 2014
          • 2447

          #5
          Another for Ernest method. I used a honey based glaze on ribs once and it turned into a very tough crispy shell.

          Comment

          • Ernest
            Founding Member
            • Jul 2014
            • 3356
            • Dallas, Texas
            • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

            #6
            Yeah, wouldn't want to leave those honey glazed ribs on the grill for too long. I'd even go as far as glazing them off the heat. Let the glaze set as you prep for serving.

            Comment

            • LA Pork Butt
              Charter Member
              • Dec 2014
              • 5583
              • Grew up in New Orleans, lived in Texas for 20 years, lived in Mandeville, LA for 22 years. I now liv

              #7
              Ernest good idea for honey.

              Comment

              • Craigar
                Founding Member
                • Jul 2014
                • 1117
                • Papillion, NE
                • * - Weber 26.75" OTG
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                  * - Current butchers: Just Good Meats & Fareway Foods

                #8
                Originally posted by LA Pork Butt View Post
                Ernest good idea for honey.
                So true. I would rather have the honey based glaze being a little gooey rather than missing the timing by a couple of minutes and the honey has turned black. I have made that mistake more than once and the results are not pleasant.

                Comment

                • PeterMc
                  Former Member
                  • Dec 2015
                  • 2

                  #9
                  HI Everyone.. makes total sense, Im going to give it a go this weekend and will post the results! Thanks so much for your help!

                  Comment

                  • Huskee
                    Administrator
                    • May 2014
                    • 15420
                    • central MI, USA
                    • Follow me on Instagram, huskeesbarbecue

                      Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

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                    #10
                    Welcome to The Pit PeterMc! I will 3rd or 4th or 5th (or whatever it is now) the advice of glazing in the last few minutes of the cook. Check out Meathead's "Saucing Strategies" article, it may give you some more pointers, it's an insightful read.

                    Since this is your first post, please check out our homework assignment post for new members, it contains a few how-tos and please-dos.

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                    Comment

                    • DWCowles
                      Founding Member
                      • Jul 2014
                      • 9703
                      • Smiths Grove, Ky
                      • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

                      #11
                      Welcome PeterMc

                      Comment

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