• 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.

ham glaze / rub question, off topic ribs w/ qview.

mole177

Fire Starter
54
10
Joined Nov 28, 2010
for a glaze, i saw pitmaster guys use serrano peppers... would that end with a spicy (tongue on fire) taste?

for a rub, jeff's video, he used mustard to hold the rub on, would that end with a mustardy taste ? I don't care much for mustard, i want the ham to be on the sweeter than succulent side.

Currently smoking 6 slabs on my ECB :D

I'm smoking a prime prime rib (bone in)

and half bone in ham precooked... was wondering what rub or glaze i would want to aim for.

oh as for the ribs:

 

dairyman

Fire Starter
47
10
Joined Oct 19, 2010
This is the glaze I use on my hams and it is awesome. 2 cups brown sugar, 2 cups honey, and a stick of butter. Heat those together and glaze the ham about every 30-45 minutes.

 

eman

Smoking Guru
Staff member
Moderator
OTBS Member
5,311
129
Joined Feb 3, 2009
Great glaze. Root beer, molasses , tbsp liquid crab boil. season w/ old bay and brown sugar,

baste w/ glaze a few times while heating in the smoker.
 

deannc

Master of the Pit
1,153
24
Joined Jun 13, 2010
You'll never know the mustard was there.  I've been using extra virgin olive oil lately too which works good if you don't have mustard.  
 

mole177

Fire Starter
54
10
Joined Nov 28, 2010
update:

ribs came out eh...some were fall off the bone and others did not. I used jeff's secret recipe. i think i'll tweak it by adding more garlic and onion.

I was not as impressed with this batch, however the people who had them said, "it was the greatest ever." the ribs (5 slabs) were gone in 20 mins, group of ~15, So i'm happy on the outside, but not too content inside.



I followed the 2-2-1, and during the foil, I used apple cider.

water pan had some apple cider with water.

Any suggestions what I may do for the next batch?
 

eman

Smoking Guru
Staff member
Moderator
OTBS Member
5,311
129
Joined Feb 3, 2009
Don't know what type of smoker you are using  and how sure you are of your cooking temps.

 but just looking at the picture of your finished ribs ,i see some racks w/ a little pull back on the bones and some w/ none.

I'd bet ya a nickle that the ones w/ pull back were the ones that were good and tender.

 Just remember that as smokers ,We are our own worst critics.
 

SmokinAl

SMF Hall of Fame Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
45,960
7,058
Joined Jun 22, 2009
Mole, That's what keeps us coming back to the smoker. Trying to have that perfect BBQ.
 

realtorterry

Master of the Pit
OTBS Member
SMF Premier Member
2,860
79
Joined Jun 5, 2009
hard to see on the computer but those ribs look to be spares? If so next time try the 3-2-1.

Did you use the mustard?

The serrano glaze will depend on your taste buds & how you cut the Serranos. If you don't have a tongue for the heat cut out the seeds & ribs
 

mole177

Fire Starter
54
10
Joined Nov 28, 2010
^ those are baby back... from costco.

as for the results.

I did a Hybrid: glaze, jeff's rub with mustard and plain.

OMG. awesomeness. That mustard is the glue, is the key, tasty tasty tasty.

















critiques welcomed!
 

mballi3011

Epic Pitmaster
OTBS Member
SMF Premier Member
14,478
55
Joined Mar 12, 2009


Now your ribs do look good but that ham is off the hook. I hope thast you used the glaze that Bob (eman) recommended it sounds great. Then anything with old bay is good in my book.
 

SmokinAl

SMF Hall of Fame Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
45,960
7,058
Joined Jun 22, 2009
Man, That is one fine looking ham!   
 

Latest posts

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.