Eric Hartnell
TVWBB Member
Greetings-
It seems that if you go to these bar and grill type restaurants they tend to serve baby back ribs with some sort of glaze on them which tastes pretty good. I was wondering how a glaze would work in relation to smoked ribs on the WSM? Would it even work using low and slow on the WSM or is it added at the end? Also would the sauce used in the BRITU recipe be considered a glaze because of the addition of honey?
Thanks!
It seems that if you go to these bar and grill type restaurants they tend to serve baby back ribs with some sort of glaze on them which tastes pretty good. I was wondering how a glaze would work in relation to smoked ribs on the WSM? Would it even work using low and slow on the WSM or is it added at the end? Also would the sauce used in the BRITU recipe be considered a glaze because of the addition of honey?
Thanks!