British BBQ Society Forums

Steve wrote:For glazing, I take a BBQ sauce, either homemade or store bought, then thin it to the right consistency with beer, add a little extra sweetness with some honey and jazz it up with spices if required.

I heat this mixture and apply with a silicone basting brush. Simples

Wow, going to have to try that on Sunday. Glaze them on a hot grill, right?

I just set the glaze on the smoker around the 260 range. I usually put a few coats on to build up a nice thick and sticky glaze.

The HP bbq sauce is quite good mixed with beer, honey, onion granules, ancho and chipotle chilli powder.

Hi there

I've cooked a fair amount of rib in my time, and I say:

Keep the temperature at a steady 225f.

Make your own barbecue sauce (then you know what's in it) and marinade the rib for 24 hours first in a plastic bag so the sauce covers the meat.

Don't tell anyone your recipe for the sauce. (It's all in the sauce)

That's my view anyways

Just to add that the most recent ribs that I cooked in the smoker did not get wrapped up in foil at all. They turned out just as tender as the first batch I did that were in foil.