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Honey Garlic Ribs

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  • DWCowles
    replied
    Welcome PeterMc

    Leave a comment:


  • Huskee
    replied
    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.

    Also, it's very important that you add the domain AmazingRibs.com to your email safe list in case you are ever drawn as our monthly Gold Medal Giveaway winner!

    Hope to hear & see more from you!

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  • PeterMc
    replied
    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!

    Leave a comment:


  • Craigar
    replied
    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.

    Leave a comment:


  • LA Pork Butt
    replied
    Ernest good idea for honey.

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  • Ernest
    replied
    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.

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

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  • Ernest
    replied
    Salt and pepper overnight. Then paint with the sauce in 5 minute intervals at end of the cook.

    Leave a comment:


  • LA Pork Butt
    replied
    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.

    Leave a comment:


  • Danjohnston949
    replied
    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

    Leave a comment:


  • PeterMc
    started a topic Honey Garlic Ribs

    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!

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Meat-Up in Memphis 2021

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Meat-Up in Memphis

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