• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Glaze vs Sauce - Difference?

illini40

Smoking Fanatic
567
232
Joined Feb 12, 2017
Can you help me understand what the difference is between a glaze and a BBQ sauce?

I've always just used a traditional BBQ sauce, and I'm seeing glazes out there. Like a rib glaze.

Why use one over the other?

Thanks!
 

chef jimmyj

Epic Pitmaster
Staff member
Moderator
OTBS Member
SMF Premier Member
Group Lead
19,245
3,633
Joined May 12, 2011
Glaze tends to be lighter, sweeter, with fewer ingredients. Think, Cola or Fruit Juice, Molasses, Rub and Apple Cider Vinegar (balance), all reduced down to a pancake syrup consistency then brushed on the meat the last 30 minute, may or may not be caramelized for crunch and a deeper flavor. This is in contrast to BBQ Sauce, thick, dense and complex with ketchup or another tomato product, mustard, molasses, fruit purees, vinegar and countless other secrets. Some folks like simple, Dry Ribs. Others, a little something extra that adds another dimension. A Glaze, sticky with dark crunchy spots. Third group likes Saucy, 100 napkins for your face and arms to the elbow. The Hardcore Fanatics, WANT BOTH! A Glaze burnt on the ribs and a bowl of BBQ Sauce to dip in...JJ
 

bmudd14474

Legendary Pitmaster
Staff member
Administrator
Moderator
OTBS Member
★ Lifetime Premier ★
Group Lead
8,712
1,216
Joined Jun 1, 2008
JJ gave you some good answers there. I was going to say viscosity. Thin like soda =glaze. Thick like syrup is sauce.
 

chilerelleno

Smoking Guru
OTBS Member
SMF Premier Member
6,801
5,314
Joined Oct 17, 2016
Yep, JJ pretty well nailed it down, thanks JJ.
 

noboundaries

Legendary Pitmaster
OTBS Member
SMF Premier Member
7,748
1,966
Joined Sep 7, 2013
I had to resurrect this thread. I've played with a lot of homemade sauce and glaze recipes over the years and never really found one I liked, until now.

I recently watched a YouTube video of a guy named Chef John whose channel is called Food Wishes. He demonstrated an All American recipe that could be a glaze if not cooked, a sauce if cooked. The bottom line, it tasted very much like Sweet Baby Rays original but cheaper than buying a bottle of SBR.

For years and years, I'd take SBR and doctor it with apricot preserves heated in the microwave, then thin it to a glaze with really inexpensive brandy. I've still got a big jug of unopened SBR in the pantry, so that's how I'll finish it off.

BUT, my wife and I REALLY liked Chef John's glaze recipe. Plus, it has endless possibilities for tweaking the flavor. It takes only minutes to put together, and you've probably got all the ingredients in your spice rack.

Ingredients
2 cups ketchup, any type (organic, corn-syrup free, homemade, etc)
1/3 cup packed brown sugar (I use dark)
1/3 cup dark molasses
1/2 cup white vinegar
1/2 tsp smoked paprika
1/2 tsp chili powder
1/2 tsp cayenne pepper
1/2 tsp black pepper
1/4 tsp allspice
1/4 tsp coriander
1/4 tsp cumin

Directions
Whisk ingredients together, cover, and set in the fridge for a day or two prior to use so the flavors meld together. I put it in squeeze bottles before I stick it in the fridge, then use it as a glaze. It will keep for quite a while in the fridge due to the vinegar.

If making a sauce, cook it for thirty minutes after whisking the ingredients together. Use within a week or two, because the vinegar cooks out. I'll probably never do this, but it is an option.
 

chef jimmyj

Epic Pitmaster
Staff member
Moderator
OTBS Member
SMF Premier Member
Group Lead
19,245
3,633
Joined May 12, 2011
I'm a big fan of Food Wishes. My Go To Sauce is very similar, so I can see enjoying John's as well...JJ
 

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.