Vermont Maple Glazed Pig Candy..

Discussion in 'Pork' started by coyote, May 27, 2008.

  1. coyote

    coyote Master of the Pit


    "I got first place on my ribs Sunday using your Vermont Maple Glazed Pig Candy recipe!"
    Steve Triplet, Galatia, IL

    [​IMG]This method makes extremely tender, juicy, flaky meat with a beautiful mirror like glaze. More than one cook has written me to tell me that they make the best ribs he ever tasted.
    1 slab ribs, baby backs, spares, or St. Louis cut
    4-6 teaspoons of Meathead's Magic Dust or Rendezvous Rub
    1 cup apple juice
    1 pinch salt
    2 teaspoons hot sauce
    1/4 cup real maple syrup. Make sure to use real maple syrup, not the fake stuff. Interestingly, the less expensive, darker, Grade B maple syrup is slightly better for this recipe and most cooking
    Do this
    1) Skin 'n' trim your ribs. Coat liberally with Meathead's Magic Dust or Rendezvous Rub and massage it in. If you can, wrap them in plastic wrap and refrigerate 6 hours or more.
    2) Cook the ribs for three hours and then wrap them in foil with the apple juice as described in the Texas Crutch technique article.
    3) Take the meat out of the foil, pour the apple juice into a sauce pan. It will be heavily flavored with rub spices. Boil it until about 1/3 cup remains.
    3) Add 1/4 cup of maple syrup and boil gently until it foams aggressively.
    4) Add the salt and hot sauce.
    5) Paint the ribs with one coat of the pig candy. It should make a thick shiny glaze. Don't use too much. Heat for a few minutes and serve.
    This page revised 10/26/2007

    Unless otherwise noted, all text, photos, and recipes are Copyright (c) by Craig "Meathead" Goldwyn. You need my written permission to publish or distribute anything on this website. But I'm easy. To contact me,

    I contacted meathead..and asked permission..his reply was.."of course"
    here it is looks good..
  2. pdigg

    pdigg Smoke Blower

    Thanks for the recipe...
    Just emailed it to myself, and will probably try it out the next time I do ribs. Always looking for new and exciting stuff :)

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