Saucing Ribs

Grill Sergeant

I have noticed almost 98% of the photos of ribs posted on this forum have a beautiful glazed sauce. I have tried many times to get this using both home made and commercial sauces. I cook my ribs low and slow between 225-250 degrees. What's the secrete to getting this glaze ?

fishlessman

take the picture in sunlight, always helps :laugh:

Unknown

I believe the secret lies in putting the sauce on during the last twenty minutes or so of the cook then taking the picture just before it comes off the fire.
At least that is the way I do it. Bucky Buckshot

Nature Boy

You could add honey or corn syrup to the sauce. Or use Blues Hog, which will glaze 'em up bigtime. I'm pretty sure it has food grade polyurethane in it ;-)



Happy glazing.
Chris