Glazing Ribs

[DaHorns]

I have always used TPJ on my ribs but my wife doesn't like the heat of the jelly. The other day I used some honey to glaze the ribs and they were AWESOME! Just looking for some ideas for around the house. I was wondering what else you guys use to glaze your ribs?

[Brew BQ]

I've put the TPJ on for the last hour and the heat is non-existent. When do you put the TPJ on your ribs?

[TexLaw]

I usually don't glaze my ribs. I have glazed them with TPJ with great success, though.


TL

[DaHorns]

Yes, I glaze my ribs the same way, when they come out of the foil for the final hour of the cook. She has a real aversion to hot/spicey food, I on the other hand am the total opposite love hot & spicey. So I have to go about things a different way. I'm gonna give some Sweet Baby Rays a go this weekend and looking for some other ideas to try for her.

[OWENMUSTANG]

I'd say, use a little less tpj and apply it 1/2hr sooner in your cook.

most people here seem to apply it about an hour before pulling and that's what i do. i have ran behind a bit and applied with about 1/2 to go. i noticed the difference..
honey sounds interesting.. doesn't it burn?

[DaHorns]

I'd say, use a little less tpj and apply it 1/2hr sooner in your cook.

most people here seem to apply it about an hour before pulling and that's what i do. i have ran behind a bit and applied with about 1/2 to go. i noticed the difference..
honey sounds interesting.. doesn't it burn?
Nope, and the ribs had a NICE bark as well.

[droller]

I use TPJ sometimes but not nearly as often as I use honey. Neither my wife nor my grandchildren like the "hot" in TPJ. I figure if you are gonna smoke the heat away, why use it in the first place. I happen to like it so I always have to prepare two glazes if I want it for myself.

I now use only a honey which I buy whenever I go South, and I mix a little of my rub in before I heat it up and paint it on the ribs.

Finally, pepper jelly is very easy to make. You could experiment with making your own. When I make mine I put a little cherry bomb pepper in with the green peppers. Good, and milder than most hot peppers.

[Wornslick]

I have been thinking about using the glaze packet that comes with a spiral ham. I am glad this subject came up because I was wondering what you all thought of this idea?

[Michiana Mark]

A little mixture of bbq sauce (sweet) and honey will do the trick. Also if you use the original Texas bbq rub,you can get some heat from that also, that may be mistaken for TPJ heat. Try half a slab naked, just rub, and you'll see what I mean. If too much heat from the rub alone, add brown sugar to it before applying to "cut it".

[SmokinShawn]

hey all! I think a thin coat of tpj does the trick. Please tell me where I'm missing something, but I think we are all looking for that carmelized/tasty/spicy/interesting outside. For me that means something with some sugar and some pepper spice (some people like a different kind of spice - or a need to serve them dry). If a hot grill is around a little finish on there is always tasty.
Of course, they have to be tender :D

[TexLaw]

I have been thinking about using the glaze packet that comes with a spiral ham. I am glad this subject came up because I was wondering what you all thought of this idea?

That sounds a little too sugary for me, but if it sounds good to you, give it a shot! I can't imagine it would be bad.


TL

[Thom Emery]

We did some with Apple Butter, Sause and Honey in the foil interesting flavor

[Wornslick]

Thats what I have been thinking TexLaw, the glaze burning might become an issue.

Wornslick

[TexLaw]

It shouldn't burn at normal pit temperatures, Wornslick, but it could get kinda hard and make for a gritty texture.

I think about how those ham glazes often come out. That texture works fine for a thin slice of ham, but not for a rib that you bite into.

Of course, if there is some ketchup or other tomato product in that glaze, it most certainly could burn.


TL

[Smokin']

Here's a glaze from Danny Gaulden, it is really good on ribs.

INGREDIENTS
1 cup brown sugar
1/4 cup mustard
1/4 cup apple cider vigenar -- to 1/3

DIRECTIONS

All ingredients need to be mixed at room temperature to prevent separation. Heat until it gets to a simmer and stir a few times during the process. Allow to rest until cool, for this makes it thicken and stick to the meat better. Apply to ribs IMMEDIATELY after taking them off the pit. One heavy glaze will do. Use a pastry brush. If using glaze on butts, loins, or tenderloins, apply a couple of times about 20 minutes or so before removing meat from pit, then once again after meat is off. This is if you are cooking indirect, not over direct heat.

[BBQ-Phil]

I glaze em with half bbq-sauce half apricotjelly....and some diced habaneros.

[bearbonez]

Try cutting the TPJ with some reduced apple cider/juice and some honey. Or reduced Dr. Pepper

[ZBQ]

Ok, this is going to sound kinda dumb but, here goes.:oops:

Trying something different. I usually just use my mustard based BBQ sauce as a glaze because that is what the family likes but it doesn't give you that really nice shine that I am looking for.

I am doing spares today and I am going to use SBR and Honey as a glaze.

Do you mix the SBR and Honey together and then apply or apply them in layers, SBR 1st and then the honey?

If I apply the honey last and not mix it in, will it give me that really nice shine, like you just sprayed them with oil or something?

In short, what is the trick to getting that nice shine?