Tutall wrote:
> On Jul 9, 12:16 pm, "Nunya Bidnits" <nunyabidn...@[EMAIL PROTECTED]
> wrote:
>>
>> Done properly, the technique utilizes direct radiant heat from the
>> grill, but with the heat source as far away as possible, or burned
>> down to a low heat, which will not burn the sauce to a point of
>> bittereness. The ribs are basted, turning frequently, as the sugars
>> and other ingredients in the sauce caramelize, but not burn, on the
>> surface of the ribs.
>
> Is the sauce on the ribs during the whole cook, or is this a fini****ng
> thing?
>
> I can imagine fini****ng this way.
Good point, that is a very im****tant distinction. Its fini****ng.... when
the
ribs are nearly done, they are brought out of the smoker to the grill top.
Generally if you sauce them all the way through the cooking process, most
sauces will turn bittter. Also if you do it too soon, just as with
mopping,
before a bark has formed, you will remove seasonings and smoke flavor that
help create a tasty outer surface.
If I glaze I usually mop as well. After the bark has formed, I
periodically
mop with a warm mixture of worcester****re sauce, melted butter, and a
little
rub. The glazing comes when the ribs are just about ready to break or
starting to pull back from the bone.
When glazing I start with a more diluted sauce, thinning it with 1/2 to
2/3
apple juice, beer, worcester****re, mopping liquid, or even water. As I go,
I
gradually thicken the baste with more sauce until its somewhere around 1/3
to 1/4 diluted at the end.
MartyB in KC
|
