4:33 PM 8/2/98
bbq list


BBQ Ribs Finishing glaze

This is for after they are done and while they are still hot. You will get a nice cherry colored glaze
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After the ribs have been in the pit for about an hour, I baste them with a
     little salad oil, then again after about 2 1/2 to 3 hours. This helps keep them
     moist since they have no fat cap, and I feel this in an important part of the
     cooking process. Use a good brand of vegetable oil. When the ribs draw
     up on the bone about 1/3 of an inch, and the meat between the bones
     becomes very fork tender, I pull them off the pit, and apply my finishing
     glaze immediately. By applying the glaze while the ribs are still piping hot,
     it will caramelize on them, and give a beautiful dark cherry-red color. They
     taste pretty good too!
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Mix the following ingredients together: 1/3 cup brown sugar, 1/3 cup
     yellow mustard, and 1/4 to 1/3 cup apple cider vinegar. Then heat in a
     saucepan until it simmers and let it sit until the ribs are ready to baste. You
     can substitute beer for the vinegar if you wish.