Honey BBQ Finish
The glaze that goes on ribs for the last twenty minutes. Thin enough to brush, sweet enough to set.
- Yield
- about 1½ cups, enough for two racks
- Active
- 10 min
Last twenty minutes, never earlier. Sugar on meat for three hours is sugar that burns.
Thin coats. A thick coat slides off and takes bark with it.
It thickens as it cools, so if it is stiff in the pan it will be gluey on the ribs. A splash of vinegar loosens it without making it sweeter.
Ingredients
Method
-
Simmer
Warm everything together over low heat until the butter has melted and it is smooth. Do not boil it; the honey scorches and turns bitter.
-
Finish
Brush it on in the last 20 to 30 minutes, back on the smoker at 250°F to set. Two thin coats beat one thick one.
-
Serve
Keep the rest warm and put it on the table.
If it's not right
| What you see | Why | What to do |
|---|---|---|
| Bitter | The honey went over heat too long, or the glaze went on too early. | Low heat only, and the last twenty minutes. |
| Sliding off | Too thick, or the meat was too wet when it went on. | Thin it with vinegar and brush thin coats. |
| Cloying | Not enough acid. | More vinegar. It needs acid to stop reading as candy. |
Goes with
- Used in
- St. Louis Ribs (About 3 Hours)
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