Roxy's Rib Glaze

Heres a rib glaze that I have been working on that I hope you will give a try. I am liking it a lot and find it a nice change from dry or sauced ribs.

1/3 cup honey
1/4 BBQ sauce
1/4 apple juice
1/8 cup cider vinegar
1/8 cup bourbon

Combine ingredients and wisk together well. Paint on ribs every 10 to 15 minutes during the last hour of cooking for a nice shiny glaze.

Howdy Roxy.


That glaze looks and sounds great, what kind of BBQ Sauce would you recommend ?


DM

I usually don't glaze or sauce ribs, but that looks really good and, well ribs tomorrow sounds good. Will give it a try.

Good luck and I hope ya enjoy it.

Roxy,

Definately gonna try your glaze. BUT . . . I really want your recipe for the twice cooked 'taters that are on the side. Are those mushrooms that I see in them?

Drooling on my key board, U.J.

They went over well...thanks Roxy

I know the glaze is not to every ones taste but I sure do like it as do most that have tried it.

Works good on chicken thighs and wings as well.

Roxy, this glaze is the best. What do you recommend for a rub to complement this glaze?

Hi Roxy, do you put any rub on the ribs before you start, or just do them with the glaze? also do you bother putting them on the grate over the coals to finish them, or not?

Novice wrote:Hi Roxy, do you put any rub on the ribs before you start, or just do them with the glaze? also do you bother putting them on the grate over the coals to finish them, or not?

To help you out, I did use this glaze, and I did use a rub beforehand, that Roxy recommended. Using a rub, with the glaze, you can't go wrong. I've received more complements on my ribs because of all the flavoring.

Good luck.

Chris

Doh! I read this about an hour after I'd put them on, never mind I've just sprinkled some rub over the top of them, it will have to do! Thanks for the advice, I've got some ABT's & Moink balls on as well, so if all else fails there is more than enough food for the two of us today.

Burbs wrote:Roxy, this glaze is the best. What do you recommend for a rub to complement this glaze?

Something simple is what I tend to use. I dont use sugar in my rubs as I add the sweet with sauce. I start with paprika, garlic powder, salt, black pepper, onion powder, cayenne pepper and add some other spices depending on what I am trying to make... Like, oregano, thyme, coriander, cumin, etc.

Novice wrote:Hi Roxy, do you put any rub on the ribs before you start, or just do them with the glaze? also do you bother putting them on the grate over the coals to finish them, or not?

I always add rub to ribs. If I got time I like to do it the night before so the flavours have time to sink into the meat but that is not needed as most times I season right before the meat goes on the smoker. I dont know about you my friend but I dont get my meat preseasoned... So season away, just dont over do it.

I never finish ribs over coals.. NEVER...!! that is grilling and I am a lean, mean, BBQ smokin machine..

You will get the caramelizing that is desired on the smoker.