The official BBQ/grilling thread

[Halo]

I’m working on a rack of ribs right now pics coming

 

[Halo]

 

[jipped genes]

Beauty bro. Love me some ribs!

 

[The other Snake]

Got a question for the Pros here. How do you get your sauce thick enough to stick? Ribs or wings, the bottled sauces are way to runny. I have tried to cook the sauce down but it's a PITA and never comes out thick enough.

 

[jipped genes]

Got a question for the Pros here. How do you get your sauce thick enough to stick? Ribs or wings, the bottled sauces are way to runny. I have tried to cook the sauce down but it's a PITA and never comes out thick enough.

If you need to thicken 1 tablespoon of cornstarch and 1 tablespoon of water. Make a paste, keep stirring it as you put it in the sauce or it will not incorporate to the sauce well.

Best way to thin BBQ sauce is to pour it in a sauce pan, turn it on low to med. add brown sugar if you like sweet BBQ sauce (it helps with the bark) let it go until you heat some of the water out of it and it is thicker.

I actually thin my sauce with apple cider vinegar and have also used Dr Pepper which was good. I then brush it on with a BBQ brush every 30 minutes to an hour or so. As the meat sweats and fat drips you loose the initial layer of BBQ sauce. You will get a much better bark doing it this way but it does increase cook time as you cool the surface of the meat each time you brush it. But also you lock in more moisture I think.

Honestly for me I cook the meat dry until after I unwrap it from the foil or butcher paper. Cooking dry lets more smoke in the meat. A thick crust of spices with brown sugar gets a better bark. Then I mop on the sauce and let it go until caramelized after taking out of the wrap. You can up the heat for this and it only take 20 minutes to get a nice sticky sweet BBQ sauce coating on ribs or butt. I do not sauce brisket as I would be lynched here in Texas for such an outrageous sacrilege.

Hope this helps, i am not great at at explaining. I do love me some BBQ. I grew up in the Carolinas and Georgia so I got that south eastern sweet vinegar based BBQ and in Texas the beef.

 

[Halo]

I’m similar to Jipped I rub a light coat of mustard on both sides of the ribs then coat with spices kinda heavy then double wrap in foil as in one rap flip then second wrap cook on the grill 350-400 direct heat flipping and turning every 15 minutes for an hour. Open the wraps put them on the grill baste with sauce till it carmelizes both sides then you’re ready to roll.

 

[The other Snake]

If you need to thicken 1 tablespoon of cornstarch and 1 tablespoon of water. Make a paste, keep stirring it as you put it in the sauce or it will not incorporate to the sauce well.

Thanks! I'll give this a go.