Rib experiment

I'll be trying a new galze out on my ribs tomorrow and I'm looking for some advice. The glaze is a chipotle cherry glaze that sounds really good. I'm just trying to decide what, if any, kind of rub to use. Also, what should I baste with? I was thinking just plain black cherry soda. Will that work, to baste with nothing but soda? Will i be going overboard on the cherry flavor? Any opinions/advice?

Are you going to smoke with cherry wood?

I think it will be great. I would use a rub that has a slightly sweet base to it and it really depends on if you like spicy. We glaze ribs with Texas Pepper Jelly which are Jalapeno or habanero enhanced jellies and the balance of sweet & spicy go good together.

All I've got is apple or hickory, was going to use apple. But I wanted to use cherry

So I just made the glaze and the flavor is DELICIOUS!! Problem is it's WAY too spicey for the average man. Do you think that since it is only glaze, some of that heat will burn off? I think I'm reaching.

Skin a chix thigh, cook 1/2 way glaze finish cooking and taste.

Some heat cooks out (usually)

Personally I can't get enough heat!

But I don't like it to overpower the taste of the food.
Balance is important.

I have noticed that some of the heat tames a bit when cooked and since it's a glaze it will be a thin layer on the meat. Sure wish I could get a taste cherry chipotle sounds mighty delicious.

At what point during the process do you apply a glaze? I think it's right near the end but I'm not sure.

Thanks!

Derek

Definitely do the glaze at the end... it's got a lot of sugar and will burn if on the smoker too long.

I'd add some chipotle powder to the rub, too, not too much, but it would complement the chipotle in the glaze.

i second the sweet/heat combo. sounds taste.

Brooksy wrote:

Also, what should I baste with? I was thinking just plain black cherry soda. Will that work, to baste with nothing but soda?

My guess is that the cherry soda will have too much sugar to baste with. It may end up burning rather than keeping the ribs moist.

OK.

Let's try this again.

Skin a chicken thigh.
Rub with oil and then the rub of choice.
Cook halfway thru at temps intended for your ribs, butts, whatever.
Mop (that is spelled SPRAY) with a mixture of, in this case
half cherry soda or cherry coke and half cider vinegar with some
light oil (canola) just 2 Tbs or so added, as you would
if you were actually cooking the intended item.
All soda is too much sugar. IMO

Glaze at the chosen time, finish as desired.

Options are, but not limited to:

Continue low and slow.

Raise the heat to help color the glaze.

Low direct grilling to carmelize the glaze and crisp it up.

The beauty of this is to use several (family pack time!!! ) thighs.
Change the variables anyway you choose

More heat, less heat.

More mop, less mop, glaze now, glaze later.

Find out how the add on’s react.

Thighs are cheap! (mistakes can be tasty!!)
Thighs are done MUCH quicker.
Thighs are dense, moist meat.
So is pork.

I'm not trying to sound like a jerk. But use the tools at hand.

If it's an important event, you will find out how your sauce, glaze and techniques
react with heat before it blows up in your face. NOT!

I've done 20 years of stuff for church. From Sloppy Joe’s
and the most amazing Silver Queen corn (a member grew it
and picked it that very afternoon) for 300, ribs and chix for 200
to the latest one for a paltry 60 ish.

I've done this prior to each event avoiding many problems ahead of time.
Just like restaurant kitchens practice cook a new dish until it's
second nature.

They all began with a test cook based on the above.

It really helped when something unexpected popped up.

It really helps with the confidence level

You are absolutely on the right track.
I'm just offering a couple of tricks to help speed it along.

Try it! I resisted it at first as a waste of time untill I screwed up a party!

Very much lookin forward to hearing the results!

Rob