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Newbie question about foiling sauce for spares...

trykonxl

Fire Starter
47
10
Joined Sep 1, 2013
Hey guys/gals....

This is my first season with my smoker.  Ive done several racks of ribs using Jeff's rub and BBQ sauce and the 3-2-1 method.  They all have come out FANTASTIC!!  Ive been using straight apple juice during the foiling.  My question is ......What other options for a foiling sauce are there.  Ive searched a bit and Ive found what seem to be more of a glaze then a sauce for foiling.  I dont want a glaze.  Both racks today will get a generous coating of Jeffs BBQ sauce during the last 30 minutes.  Just wondering if there is something I can do differently during the foiling stage the make them even better.....Thanks for any and all help....
 

jtrainor56

Meat Mopper
162
19
Joined Apr 21, 2013
I'm no expert but I either use Bone Sucking Sauce mixed with a little honey when I foil or Tasty Licks Sweet and Tangy sauce. The tasty licks is thicker so I don't bother using the honey.

I have tried doing a combination of Parkay squeeze butter with brown sugar and honey once but no one liked them. My family and friends are happy with what I normally do and so I am, so I see no need to change it up. Don't get me wrong I will throw a rack on to experiment with once in a while but haven't found that WOW combination yet. ~Joe
 

bama bbq

Master of the Pit
2,353
70
Joined Sep 24, 2011
The sky's the limit.

Bourbon or beer (a nice malty dark ale).

AJ and ACV works.

Cranberry and ACV.

Trigg uses honey, Parkay, tiger sauce, and brown sugar but I imagine it fits into your glaze category.
 
Last edited:

trykonxl

Fire Starter
47
10
Joined Sep 1, 2013
The sky's the limit.

Bourbon or beer (a nice malty dark ale).

AJ and ACV works.

Cranberry and ACV.

Trigg uses honey, Parkay, tiger sauce, and brown auger but I imagine it fits into your glaze category.
ACV?
 

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