If I use Danny Gaulden's updated rib glaze of 1 cup brown sugar, 1/3 cup mustard, and 1/3 cup apple cider vinegar on ribs (lightly painted on the ribs immediately as they come off the smoker), are there any implications of the acid content of the glaze as far as the ribs being wrapped in foil and refrigerated for about 15 hours before being reheated and served? I understand that an acidic tomato-based sauce can cause a metallic flavor to come over from the foil in such situations. I've used this glaze on a regular basis for a long time, but haven't usually had leftovers on which to have tested this question.
What do you think? Might the cider vinegar in the glaze will give me metallic ribs 15 hours later?
Keri C
Smokin on Tulsa Time, for later consumption
What do you think? Might the cider vinegar in the glaze will give me metallic ribs 15 hours later?
Keri C
Smokin on Tulsa Time, for later consumption