I haven't posted here for a while. I have been busy and spending my BBQ time working on sauce recipes. I have a silly notion that I'd like to market a line of sauces when I retire.
Anyway, back to the subject. I developed a great Texas style sauce that everyone raves about. I used to cook ribs with the 3-2-1 method and they turned our great. At the last stage, I basted them with Cattleman's sauce mixed with about 1/3 Honey. I got a great glaze as the sauce carmelized during the last hour. However when I used my sauce, the ribs came out a little "soft" and did not take on the final appearence that I used to get. So what gives? The answer is that my sauce while great tasting is not the right answer for the basting stage (last hour) of the 3-2-1 method. So one size (or sauce) does not fit all.
The lesson learned here is that when using the 3-2-1 method, use a sauce for basting that has a very high sugar content. Tht will ensure that the sauce carmelizes and firms up the ribs and gives them the shiny "Restaurant Look" that you want.
Regards,
Aubrey Page
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OTBS #007
Anyway, back to the subject. I developed a great Texas style sauce that everyone raves about. I used to cook ribs with the 3-2-1 method and they turned our great. At the last stage, I basted them with Cattleman's sauce mixed with about 1/3 Honey. I got a great glaze as the sauce carmelized during the last hour. However when I used my sauce, the ribs came out a little "soft" and did not take on the final appearence that I used to get. So what gives? The answer is that my sauce while great tasting is not the right answer for the basting stage (last hour) of the 3-2-1 method. So one size (or sauce) does not fit all.
The lesson learned here is that when using the 3-2-1 method, use a sauce for basting that has a very high sugar content. Tht will ensure that the sauce carmelizes and firms up the ribs and gives them the shiny "Restaurant Look" that you want.
Regards,
Aubrey Page
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OTBS #007
