Re: Fini****ng spareribs on the grill

"Nunya Bidnits" <nunyabidnits@[EMAIL PROTECTED]
> wrote in message 
news:jO9dk.13720$jI5.11446@[EMAIL PROTECTED]
>
> 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.

also a good techninique for reheating rib for service---do it often for 
vending/catering gigs---some times it is necessary to cook ahead of 
time--the grill--gas or charcoal does a great job finin****ng the bones
buz







> 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
>