- 934 Posts. Joined 4/2016
- Location: North Mississippi
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Think I finally dialed it in
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Hey thanks Disco, and thank you for the points. I'll tell you, I'm really digging the maple syrup/bourbon sauce glaze.
4 oz Jim Beam
1 1/2 cup ketchup
1/2 cider vinegar
1/2 cup molasses
1/4 cup Worcestershire
2 tbsp lemon juice
2 tbsp Memphis style rub
1-2 tsp smoked paprika or chipotle
Pour bourbon into sauce pan and set to med heat. Swirl or stir until it reduces to about 2 tbsp. Whisk in the rest of the ingredients and simmer covered on low for about 15-20 minutes.
Method to my madness
Mix a 1/4 cup of sauce with 1-2 tbsp of maple syrup. Now I like to do 4,1, sear with my ribs, 3,1 with back ribs. In my WSM, after they foil for an hour, I pull them and remove the water pan entirely. Then pop them meat side down onto the top grate. After a couple minutes, I flip them meat side up and glaze them. About 2-3 minutes later I glaze them again and pull.
Hope that made sense, give it try and see what you thing.
Oops, I forgot a step. Drink The Rest Of the Bourbon(I buy small bottles)
Give it shot! I like it because it lets the sauce come through with a little umph while still keep the meat center stage. For ribs, I go 2/1 salt to pepper. Brisket and pork shoulder I do 1/1.
I have been planning on adding some whisky to mine but I may go for Canadian whisky.
We call it rye whisky here. I was thinking it would be good because it is not as sweet as bourbon and the maple syrup has a lot of sweet. We shall see!
Whatever happens, it is your fault as it was your idea to add whisky. Just saying.