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Roxy's rib glaze
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Huey
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Joined: 29 Mar 2009
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PostPosted: Sun Feb 14 10 11:00 am    Post subject: Reply with quote

Thanks for the glaze recipe! Worked great on beef ribs!
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RustNRoll
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Joined: 07 Mar 2010
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Location: Bucks County, PA

PostPosted: Sun Mar 14 10 9:56 am    Post subject: Reply with quote

roxy wrote:
Glad you had some good eats and my glaze was a hit. I think my favorite sauce to use in the glaze recipe is my spicy apple BBQ sauce.

has this 'spicy apple BBQ sauce' been posted? you have quite the volume of posts and i might have missed it in my search.
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RustNRoll
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PostPosted: Sun Mar 14 10 10:00 am    Post subject: Reply with quote

sorry. did another specific search and found it. thanks. looks awesome.
http://www.thesmokering.com/forum/viewtopic.php?t=1529&highlight=spicy+apple+bbq+sauce
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Grand Pooba



Joined: 08 Apr 2010
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Location: Bothell, WA

PostPosted: Sun Apr 18 10 11:15 pm    Post subject: Amazing results Reply with quote

I used this on some ribs that I made last night and they were awesome. We took them to a Mariners game in a huge Tupperware and the smell drifted out to all the people sitting around us. We were the envy of everyone within 10 ft. Great ribs at a good game at Safeco Field... doesn't get much better than that. Thanks much for posting your recipe Roxy.
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roxy
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PostPosted: Mon Apr 19 10 4:59 am    Post subject: Reply with quote

GP.. Glad you had success with this recipe.. Next time you got to bring more so you can sell some to pay for the day.. Laughing
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Grand Pooba



Joined: 08 Apr 2010
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Location: Bothell, WA

PostPosted: Mon Apr 19 10 10:13 am    Post subject: Reply with quote

That's the goal. By the end of the season, I actually plan to be selling pulled pork outside of the game. I'm working on permitting as we speak.
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borncrazy
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PostPosted: Sat Jun 05 10 10:11 pm    Post subject: Reply with quote

tryin this one out today on 3 racks of st louis'. One question: Whats the best way to apply the glaze? Traditional mop? Silicone-bristled glazer?
thanx
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tacklebox
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PostPosted: Wed Jun 23 10 9:20 am    Post subject: Reply with quote

Just used this on my Father's day cook. It was awesome! Had to modify it a little as I have a couple people who are sensitive to honey, so I used agave nectar instead. Again, it was awesome. Thanks roxy Cool
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tacklebox
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PostPosted: Wed Jun 23 10 9:22 am    Post subject: Reply with quote

borncrazy wrote:
tryin this one out today on 3 racks of st louis'. One question: Whats the best way to apply the glaze? Traditional mop? Silicone-bristled glazer?
thanx


I used a standard squeeze bottle and it worked out really well.
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borncrazy
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PostPosted: Thu Jun 24 10 2:05 am    Post subject: Reply with quote

yeah, i did use the silicone-bristled brush because the glaze was thick enough and it turned out great.
thanx roxy
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upmm019
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Joined: 18 Aug 2008
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PostPosted: Thu Jul 15 10 3:39 am    Post subject: Reply with quote

I know this may be a very stupid question... I think I know the answer but want to ask.

Is it okay to use this glaze for a comp/public feed given that it has alcohol in it?

I presume most of the alcohol is cooked off or evaporates during that last hour of mopping.
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Lucky Dogg
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Joined: 17 Jun 2010
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PostPosted: Sun Jul 25 10 5:06 am    Post subject: Reply with quote

I smoked some BB for the first time this week and used thsi glaze on one of the racks to see what it was like.... FANTASTIC!

The rub was a little too spicy, the ribs could have used some more time in the smoker and I think I might have had too much smoke. With all that being said they weren't horrible but needs some work. The Glaze though was fantastic and will remain a mainstay. Thank you for sharing!
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El Ropo
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PostPosted: Mon Nov 01 10 4:07 am    Post subject: Reply with quote

I used a modified (kicked up a notch) version of this glaze to finish my 3.5lb pork loin. Then used the leftovers for a dipping, drizzling sauce.

OMG! It's very good with a bit of rooster sauce, a dash of tarragon infused cider vinegar, and a small squirt of chile pequin sauce. Out of the ballpark.

I even experimented with adding a small bit of allspice, and another small touch of freshly ground anise. All good. 10 minutes of sweet, savory flavor, then 20 minutes of full on tasty finish on the palate, with a perfect amount of heat during the extended finish. I could snack on this stuff all day long Smile
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MacEggs
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PostPosted: Sun Jul 31 11 11:35 pm    Post subject: Reply with quote

Did this rib glaze for the first time.
Followed the recipe exactly.
Holy chit man! It's amazing!
My wife said, "This is how I like ribs to taste." Confused

Thanks dude Exclamation
As you know I cannot offer you my first born! Laughing Laughing Wink




I suppose JD is technically not bourbon, but who cares?!
It's the 43% alcohol version - I still have some left. Cool
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Jarhead
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PostPosted: Mon Aug 01 11 8:54 pm    Post subject: Reply with quote

WOW Roxy, this recipe is celebrating it's 4 year anniversary, and is still going strong.
Congratulations and thank you for all of the fine recipes that you have shared with us.

I bought a couple packs of spares over the weekend. I decided to experiment a bit with your recipe. All 4 racks were rubbed with Big Ron's Hint of Houston.

2 racks were done with with your original, as posted recipe, over lump and hickory chunks. (sorry, no pics of that one Crying or Very sad )
The other 2 were done with Apple Jack Brandy instead of bourbon and cooked over lump with Apple Chunks. (Pics below Very Happy )

On Sunday afternoon at the local watering hole, I conducted a scientific survey as to which one was best. The registered voters with some hungry, diehard drinkers. Laughing

The outcome of the vote:
Original recipe = 4 votes
Apple Jack recipe = 16 votes
And the winner is vvvvvvvvvvvvvvvvvv


Roxy's Rib Glaze with Apple (aka Roxy's Apple Rib Glaze)

If y'all ain't tried this yet, you ain't lived. Wink
My vote was for the Apple Jack version.
Thanks again, Roxy
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roxy
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Joined: 29 May 2005
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PostPosted: Mon Aug 01 11 9:02 pm    Post subject: Reply with quote

MacEggs wrote:
Did this rib glaze for the first time.
Followed the recipe exactly.
Holy chit man! It's amazing!
My wife said, "This is how I like ribs to taste." Confused

Thanks dude Exclamation
As you know I cannot offer you my first born! Laughing Laughing Wink




I suppose JD is technically not bourbon, but who cares?!
It's the 43% alcohol version - I still have some left. Cool


Mark.. Those ribs look as good as any I have seen, real nice colour. You got to keep the wife happy with the Q. Wink
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roxy
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PostPosted: Mon Aug 01 11 9:07 pm    Post subject: Reply with quote

Jarhead wrote:
WOW Roxy, this recipe is celebrating it's 4 year anniversary, and is still going strong.
Congratulations and thank you for all of the fine recipes that you have shared with us.

I bought a couple packs of spares over the weekend. I decided to experiment a bit with your recipe. All 4 racks were rubbed with Big Ron's Hint of Houston.

2 racks were done with with your original, as posted recipe, over lump and hickory chunks. (sorry, no pics of that one Crying or Very sad )
The other 2 were done with Apple Jack Brandy instead of bourbon and cooked over lump with Apple Chunks. (Pics below Very Happy )

On Sunday afternoon at the local watering hole, I conducted a scientific survey as to which one was best. The registered voters with some hungry, diehard drinkers. Laughing

The outcome of the vote:
Original recipe = 4 votes
Apple Jack recipe = 16 votes
And the winner is vvvvvvvvvvvvvvvvvv


Roxy's Rib Glaze with Apple (aka Roxy's Apple Rib Glaze)

If y'all ain't tried this yet, you ain't lived. Wink
My vote was for the Apple Jack version.
Thanks again, Roxy


Most excellent experiment Jarhead. I have only ever drank the apple brandy but I think that would make a great addition to the glaze as your test results show.

Mostly apple wood with a bit of cherry is my favorite smoke when using the glaze.
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MacEggs
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PostPosted: Mon Aug 01 11 9:49 pm    Post subject: Reply with quote

Jarhead wrote:
WOW Roxy, this recipe is celebrating it's 4 year anniversary, and is still going strong.
Congratulations and thank you for all of the fine recipes that you have shared with us.

Thanks Jarhead for the heads up on the anniversary!
I didn't even realize it. Confused
I echo your sentiments re Roxy sharing his recipes.
I have only tried a few, but, wow!! Every time Exclamation Cool
BTW, awesome looking ribs - nice variation!

roxy wrote:
Quote:
You got to keep the wife happy with the Q.

You know it buddy! Thanks again dude Cool Wink
Hope you enjoy the holiday Monday, unless you're working,
which of course would suck. Crying or Very sad Shocked Confused My wife is working. Wink
Back to work for me on Tuesday after 32 straight days off. Cool Cool Cool

EDIT: I just reached "BBQ Super Fan" status. Shocked
Holy ch!t!! I still consider myself a total Newbie Exclamation
So much to learn. Laughing Wink
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Jarhead
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PostPosted: Mon Aug 01 11 11:52 pm    Post subject: Reply with quote

MacEggs wrote:
I just reached "BBQ Super Fan" status. Shocked
Holy ch!t!! I still consider myself a total Newbie Exclamation
So much to learn. Laughing Wink

You're welcome Mac, thanks and congratulations.
That brought back memories.
Somebody's signature line used to read "I upped my posts, so up yours" Laughing
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Buckru
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Joined: 18 May 2011
Posts: 107

PostPosted: Tue Aug 02 11 6:22 am    Post subject: Reply with quote

Used this on some trimmed up spares this past weekend and received some pretty high praise. Excellent recipe and helped a first time rib smoker pull it off.

Thank you for this. Btw I used the mustard sauce on some pp, you got this stuff down.

Buck
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