CHERRY COLA GLAZE


 
something in there wasn't quite right. It's off ever so slightly. The glaze is great but just a tad a skew. It was either the Chipotle Mustard or the more I think about it I'm leaning more towards the Soy Sauce
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Bryan, did you ever fine tune this and get it just right? Thinking about trying this in a couple weeks.
 
How long do you put the ribs on the grill for and at what temp did you have the grill?

High head 1 minute each side or somesuch?

Thanks,
Andrew
 
Bryan, did you ever fine tune this and get it just right? Thinking about trying this in a couple weeks.
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No I haven't. But I do stand firm on the soy sauce not working in there for my tastes. Maybe sub some cider vinegar in place of the soy sauce. HTH
Andrew. I just cooked the ribs at 250º in the WSM till just barely tender and then painted on the sauce. After saucing another 20-30 min in the WSM for the it to set.
EDIT: I have an Orange theme in the works. I'll let you know the results, good or bad.
 
I made this recipe this weekend and it was a huge success.

I couldn't find cherry cola so I used regular as per the advise upthread.

I didn't use a rub, but I did use a bit of apple cider vinegar, salt and white pepper prior to smoking.

This recipe is keeper. My wife called it the best to date...
 
Hoping I can wake this post back up for a bit of feedback and tweaking. I followed the cherry cola glaze recipe and was ok with the results. I added a bit more of this, played around with that...generally the same flavor profiles.
For ribs, I am looking for a unique flavor glaze layer to accent my rub. However, I dont think this recipe has much "depth". I think it needs something but can't readily identify exactly what.
Would balsamic work in lieu of amber?
Just tossing ideas around can help. What can add the depth I am looking for??? Thanks for the help......
 
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