Big Red BBQ Rib glaze

[Kona]

have a batch cooking on the stove, took forever to reduce down the soda but have all the ingredients mixed together now and a couple slabs of ribs on the PBC. It definitely has a beautiful red color to the sauce. I think I'll try and put my ribs on the grate at the end to sauce them and maybe get a little char from the heat

[TMB]

have a batch cooking on the stove, took forever to reduce down the soda but have all the ingredients mixed together now and a couple slabs of ribs on the PBC. It definitely has a beautiful red color to the sauce. I think I'll try and put my ribs on the grate at the end to sauce them and maybe get a little char from the heat

Looking forward to seeing the results

When I make my bourbon sauce it takes a long time to reduce as well

[Big Dawg]

have a batch cooking on the stove, took forever to reduce down the soda but have all the ingredients mixed together now and a couple slabs of ribs on the PBC. It definitely has a beautiful red color to the sauce. I think I'll try and put my ribs on the grate at the end to sauce them and maybe get a little char from the heat

Looking forward to seeing the results

When I make my bourbon sauce it takes a long time to reduce as well

Same here ! !





BD

[Tailgating is my game]

Its not within 200 miles of me......Go big red...hey my cardinals

[Kona]

Man this is one tasty glaze! I may be sticking with this one for a bit over my usual go to sauce. This is the first time I finished my ribs on the grate of my PBC, normally I hang them the entire time...

[TMB]

Beautiful ribs!

[muebe]

They look great!

[CDN Smoker]

fantastic looking

[teesquare]

A great looking set of ribs indeed!

For those that are not familiar with Big Red Soda - it is a sort of regional thing. When I was a kid - my Mom would find solace from my testing her patience in the dog days of hot Texas summer afternoons with a tall, cold Big Red. ( Tho I am a reasonably certain that hers may have been chemically fortified with vodka - errr - "nerve medicine" )

Big Red - as best as I can describe it...is like the love-child of a strawberry soda and a cream soda. Very unique, and I can see a great potential for completion ribs using this glaze, and fast grilling some big fat strawberry slices for a , then glaze them with a variation of this glaze (perhaps leaving out the salt and cayenne...maybe not - let your tastebuds decide ) as an "anything but" sort of dessert...or as a side pairing with the ribs for a lasting impression on your dinner guests, etc...

Really a great post and thread Kona!
Kudos!

[Kona]

A great looking set of ribs indeed!

For those that are not familiar with Big Red Soda - it is a sort of regional thing. When I was a kid - my Mom would find solace from my testing her patience in the dog days of hot Texas summer afternoons with a tall, cold Big Red. ( Tho I am a reasonably certain that hers may have been chemically fortified with vodka - errr - "nerve medicine" )

Big Red - as best as I can describe it...is like the love-child of a strawberry soda and a cream soda. Very unique, and I can see a great potential for completion ribs using this glaze, and fast grilling some big fat strawberry slices for a , then glaze them with a variation of this glaze (perhaps leaving out the salt and cayenne...maybe not - let your tastebuds decide ) as an "anything but" sort of dessert...or as a side pairing with the ribs for a lasting impression on your dinner guests, etc...

Really a great post and thread Kona!
Kudos!

when it came to the salt I used Kosher instead of regular table salt

[teesquare]

Kosher is a better - less overpowering choice for sure. Try using Maldon salt as a finishing flaked salt on a dish sometime - great option.

[Kona]

Kosther is a better - less overpowering choice for sure. Try using Maldon salt as a finishing flaked salt on a dish sometime - great option.

once I started using kosher salt for brines etc, I hardy ever use table salt anymore. I'm not a lover of overly salty foods ( except a good salt flavor on steak)...and maybe sliced tomatoes lol.

[Big Dawg]

Dayum, Kona ! ! !





BD

[tailfeathers]

Told Mrs TF that I needed some Big Red soda for a recipe I wanted to try. She brought home a bottle of Big Red "zero". I've been described as a tool by many I am sure, but never as the sharpest tool in the shed. I told her that I didn't think the zero would work for what I have in mind. Don't believe I can reduce soda to syrup when it doesn't have any sugar to begin with. Even a dumb Hollander like me realizes that, but my wife thinks I'm mistaken. What say you?

[Kona]

I don't think it's going to be the same by reading the ingredients. I don't feel you'll get that sugary sweet coating that it lends to the entire sauce when finished