In search of a sauce/glaze

Discussion in 'Sauces, Rubs & Marinades' started by rcfire77, Aug 21, 2011.

  1. Does anyone have a suace or glaze for ribs that uses honey & molasses? I am trying to recreate a rib sauce from a local BBQ joint that had sold what they called a "South Carolina" rib that was a sweet clearish finish on a rack of ribs. Unfortunatly the place went out of bisiness a few months ago so I can't get the recipe. My wife loved them and they were pretty tasty. Any ideas would be greatly appreciated. Thanks!
     
  2. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Melt a stick of butter , Add   1cup molasses. add 1/2 tsp, liquid crab boil . if you like a vinegar twang add 1 tbsp of apple cider vinegar. heat to simmer . after you get your ribs out of the foil (if you use 3-2-1.) apply glaze in the last 30 min. If you dont use foil just glaze in last 30 min.

     Molasses will burn if you put t on to early.
     
  3. Crab boil huh? Never used that for any thing. What kind of flavor does that bring to the party? I personally would llike the vinegar but the wife is looking for the sweet taste so I'll leave that out on this batch.
     
  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Try this, She'll love it!

    Foiling Juice

    For each Rack of Ribs Combine:

    1T Pork Rub, yours

    1/2 Stick Butter

    1/2C Cane Syrup... Dark Corn Syrup...or Honey

    1/4C Apple Cider...or Juice

    1T Molasses

    Simmer 5-10 minutes until syrupy consistency.

    Allow to cool for 5 minutes, pour over foiled Ribs and

    run your 2 hour phase of 3-2-1. For the last phase return

    the ribs to the smoker BUT reserve any Juice remaining

    in the Foil. Glaze the Ribs for presentation or service.

    I was AMAZED...NO ADDITIONAL SAUCES NEEDED!!! BEST RIBS I EVER ATE!!!   UPDATE...I just used this on a BUTT...AWSOME!!!!  

    Check the Rack of Baby Backs in the center of this plate...I think this is what you want...JJ

     [​IMG]
     
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Thanks, JJ

    Next ribs I do, I'm going to try that sauce!
     
  6. i'm with you Al !
     
  7. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    I use crab boil in alot of stuff i cook even  a drop in my scrambled eggs . The liquid is a concentrate so a lil goes a long way.
     
  8. Hats off to Chef JJ

    [​IMG]
     
  9. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Thanks for the kind words, everyone...But I'm curious as to what RCFIRE77 did with our suggestions????...JJ
     
  10. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    Wow that looks awesome JJ.  For sure have to try that next time!!!!
     
  11. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    JJ I have ribs on right now with your glaze on them, about 1 more hour in the foil.

    Can't wait to see how they come out.
     
  12. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    I look forward to seeing them too!!!! 
     
  13. carpetride

    carpetride Master of the Pit OTBS Member SMF Premier Member

    Not my original creation but I've used it a few times.  Good enough to keep in my file

    1/3 cup honey
    1/4 BBQ sauce
    1/4 apple juice
    1/8 cup cider vinegar
    1/8 cup bourbon
     
  14. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Carpetride...That sounds REAL GOOD too...Now I can tell the Mrs., "But Honey, I have to get Maker's Mark! It's for a RECIPE!"...JJ
     
  15. RCFire77 works for an Emergency Management agency in central NJ and unfortunetly hasn't been able to put together more than 8 hours in a row off since last week because that Irene chick blew into town...I might get a day or two off this weekend and, after I sleep for what I hope is going to be a long time, I will get something going in the smoker. I did smoke my first butt last Friday night into Saturday but I had to pull it to finish in the oven because the storm got too bad to keep the smoker going. I didn't even get to eat any of it until Monday when I took it to a firestation I was detailed to work out of. I managed to get some rolls and share it with my fellow firefighter and EMS workers. I didn't post it because I didn't have time to take any pictures (no pics-didn't happen). It did come out good though. MIght have a temp issue in the smoker because of the amount of time it took to finish. It was an 8# butt and it went in to the smoker around 2330 on Friday night. It hit 165 about 0800 on Saturday and I foiled it. The problem was the temp didn't move much in the next 7 hours. I understand about the plateau issue but that seems like an extremely long time to be plateauing at. It didn't finish until 1930, when it hit 200*. And that was after I pulled it from the smoker at 1630, when the meat temp was ony 177*, and put it in the oven. That is only a 12* rise in over 8 hours while it was in the smoker after foiling. Based on what I had read here it should have been done (allowing 2 hours/pound) around 1530 on Saturday.
     
  16. South Carolina BBQ is usually a mustard based sauce. That may be the secret you're missing. Don't know. I like to add molasses and bourbon to Sweet Baby Ray's. It's delish.
     
  17. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    20 hrs on an 8lb butt is a very long time, what are you using for a smoker and at what temp were you cooking?

    I find that cooking to temp is reliable enough when I cook butts on the kettle but not so much when I use the Chargriller offset. when I use the CG I often go with how the much or how little resistance I feel when inserting the probe into the meat. I have had butts cook for 14hrs on it and only get to 182° and yet make perfectly delicious pulled pork.
     
  18. I have an MES40 digital model. I have made a few things in it already and cook times seemed to be consistant with what was expected. I set the temp for 240*. I have the meat on the third shelf from the bottom, which is where I have cooked everything else so far. I used an AMZEN pellet smoker for smoke production for the first time (and it worked perectly once I got it lit correctly). Like I said in my post above it seem to cruise up to 165* in about 8 hours, which to me seem about the right amount of time. But like I also said above, to only go up 12* in the next 8+ hours after foiling is a little slow I think. If the weather holds tomorrow I am going to do some temperature checks inside the unit to see how accurate it is at different levels inside. I used three different thermometers (one digital remote, one digital quick-read, and an old fashion analog quick-read) and they are all pretty much right on in the ice water/boiling water tests so I know it's not the thermometers. I have cooked by sight and feel on my grill for quite a while so I could do that once I get a few butts under my belt to see what the proper resistance should be.
     

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