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In search of a sauce/glaze

post #1 of 18
Thread Starter 

Does anyone have a suace or glaze for ribs that uses honey & molasses? I am trying to recreate a rib sauce from a local BBQ joint that had sold what they called a "South Carolina" rib that was a sweet clearish finish on a rack of ribs. Unfortunatly the place went out of bisiness a few months ago so I can't get the recipe. My wife loved them and they were pretty tasty. Any ideas would be greatly appreciated. Thanks!

post #2 of 18

Melt a stick of butter , Add   1cup molasses. add 1/2 tsp, liquid crab boil . if you like a vinegar twang add 1 tbsp of apple cider vinegar. heat to simmer . after you get your ribs out of the foil (if you use 3-2-1.) apply glaze in the last 30 min. If you dont use foil just glaze in last 30 min.

 Molasses will burn if you put t on to early.

post #3 of 18
Thread Starter 

Crab boil huh? Never used that for any thing. What kind of flavor does that bring to the party? I personally would llike the vinegar but the wife is looking for the sweet taste so I'll leave that out on this batch.

 

post #4 of 18

Try this, She'll love it!

 

Foiling Juice

 

For each Rack of Ribs Combine:

 

1T Pork Rub, yours

1/2 Stick Butter

1/2C Cane Syrup... Dark Corn Syrup...or Honey

1/4C Apple Cider...or Juice

1T Molasses

 

Simmer 5-10 minutes until syrupy consistency.

Allow to cool for 5 minutes, pour over foiled Ribs and

run your 2 hour phase of 3-2-1. For the last phase return

the ribs to the smoker BUT reserve any Juice remaining

in the Foil. Glaze the Ribs for presentation or service.

 

I was AMAZED...NO ADDITIONAL SAUCES NEEDED!!! BEST RIBS I EVER ATE!!!   UPDATE...I just used this on a BUTT...AWSOME!!!! 

 

 

Check the Rack of Baby Backs in the center of this plate...I think this is what you want...JJ

 SDC12586.JPG

 

 

 

post #5 of 18

Thanks, JJ

 

Next ribs I do, I'm going to try that sauce!

 

 

post #6 of 18

i'm with you Al !

post #7 of 18
Quote:
Originally Posted by rcfire77 View Post

Crab boil huh? Never used that for any thing. What kind of flavor does that bring to the party? I personally would llike the vinegar but the wife is looking for the sweet taste so I'll leave that out on this batch.

 



I use crab boil in alot of stuff i cook even  a drop in my scrambled eggs . The liquid is a concentrate so a lil goes a long way.

 

post #8 of 18

Hats off to Chef JJ

drool.gif

post #9 of 18

Thanks for the kind words, everyone...But I'm curious as to what RCFIRE77 did with our suggestions????...JJ

post #10 of 18

Wow that looks awesome JJ.  For sure have to try that next time!!!!

post #11 of 18

JJ I have ribs on right now with your glaze on them, about 1 more hour in the foil.

 

Can't wait to see how they come out.

post #12 of 18
Quote:
Originally Posted by SmokinAl View Post

JJ I have ribs on right now with your glaze on them, about 1 more hour in the foil.

 

Can't wait to see how they come out.



I look forward to seeing them too!!!! 

 

post #13 of 18

Not my original creation but I've used it a few times.  Good enough to keep in my file

 

1/3 cup honey
1/4 BBQ sauce
1/4 apple juice
1/8 cup cider vinegar
1/8 cup bourbon

post #14 of 18

Carpetride...That sounds REAL GOOD too...Now I can tell the Mrs., "But Honey, I have to get Maker's Mark! It's for a RECIPE!"...JJ

post #15 of 18
Thread Starter 

RCFire77 works for an Emergency Management agency in central NJ and unfortunetly hasn't been able to put together more than 8 hours in a row off since last week because that Irene chick blew into town...I might get a day or two off this weekend and, after I sleep for what I hope is going to be a long time, I will get something going in the smoker. I did smoke my first butt last Friday night into Saturday but I had to pull it to finish in the oven because the storm got too bad to keep the smoker going. I didn't even get to eat any of it until Monday when I took it to a firestation I was detailed to work out of. I managed to get some rolls and share it with my fellow firefighter and EMS workers. I didn't post it because I didn't have time to take any pictures (no pics-didn't happen). It did come out good though. MIght have a temp issue in the smoker because of the amount of time it took to finish. It was an 8# butt and it went in to the smoker around 2330 on Friday night. It hit 165 about 0800 on Saturday and I foiled it. The problem was the temp didn't move much in the next 7 hours. I understand about the plateau issue but that seems like an extremely long time to be plateauing at. It didn't finish until 1930, when it hit 200*. And that was after I pulled it from the smoker at 1630, when the meat temp was ony 177*, and put it in the oven. That is only a 12* rise in over 8 hours while it was in the smoker after foiling. Based on what I had read here it should have been done (allowing 2 hours/pound) around 1530 on Saturday.

post #16 of 18

South Carolina BBQ is usually a mustard based sauce. That may be the secret you're missing. Don't know. I like to add molasses and bourbon to Sweet Baby Ray's. It's delish.

post #17 of 18
Quote:
Originally Posted by rcfire77 View Post

RCFire77 works for an Emergency Management agency in central NJ and unfortunetly hasn't been able to put together more than 8 hours in a row off since last week because that Irene chick blew into town...I might get a day or two off this weekend and, after I sleep for what I hope is going to be a long time, I will get something going in the smoker. I did smoke my first butt last Friday night into Saturday but I had to pull it to finish in the oven because the storm got too bad to keep the smoker going. I didn't even get to eat any of it until Monday when I took it to a firestation I was detailed to work out of. I managed to get some rolls and share it with my fellow firefighter and EMS workers. I didn't post it because I didn't have time to take any pictures (no pics-didn't happen). It did come out good though. MIght have a temp issue in the smoker because of the amount of time it took to finish. It was an 8# butt and it went in to the smoker around 2330 on Friday night. It hit 165 about 0800 on Saturday and I foiled it. The problem was the temp didn't move much in the next 7 hours. I understand about the plateau issue but that seems like an extremely long time to be plateauing at. It didn't finish until 1930, when it hit 200*. And that was after I pulled it from the smoker at 1630, when the meat temp was ony 177*, and put it in the oven. That is only a 12* rise in over 8 hours while it was in the smoker after foiling. Based on what I had read here it should have been done (allowing 2 hours/pound) around 1530 on Saturday.



20 hrs on an 8lb butt is a very long time, what are you using for a smoker and at what temp were you cooking?

I find that cooking to temp is reliable enough when I cook butts on the kettle but not so much when I use the Chargriller offset. when I use the CG I often go with how the much or how little resistance I feel when inserting the probe into the meat. I have had butts cook for 14hrs on it and only get to 182° and yet make perfectly delicious pulled pork.

 

post #18 of 18
Thread Starter 

I have an MES40 digital model. I have made a few things in it already and cook times seemed to be consistant with what was expected. I set the temp for 240*. I have the meat on the third shelf from the bottom, which is where I have cooked everything else so far. I used an AMZEN pellet smoker for smoke production for the first time (and it worked perectly once I got it lit correctly). Like I said in my post above it seem to cruise up to 165* in about 8 hours, which to me seem about the right amount of time. But like I also said above, to only go up 12* in the next 8+ hours after foiling is a little slow I think. If the weather holds tomorrow I am going to do some temperature checks inside the unit to see how accurate it is at different levels inside. I used three different thermometers (one digital remote, one digital quick-read, and an old fashion analog quick-read) and they are all pretty much right on in the ice water/boiling water tests so I know it's not the thermometers. I have cooked by sight and feel on my grill for quite a while so I could do that once I get a few butts under my belt to see what the proper resistance should be.

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