• Welcome to BRADLEY SMOKER | "Taste the Great Outdoors".
 

How to caramelize sauce on ribs?

Started by zzzippper, May 28, 2009, 08:39:37 AM

Previous topic - Next topic

0 Members and 1 Guest are viewing this topic.

zzzippper

Took a trip to Memphis this weekend.  The best ribs were at Pig on Beale St.  One of their highlights was a sweet caramelized sauce on the ribs.  I think this is best done after smoking and then moving to the oven with sauce.  Should caramelization be done low and slow or hot and fast?  Times and temps for preferred method?  Thanks

Wildcat

Not into sweet meat myself, but I would guess hot and fast, like broil or on a grill.
Life is short. Smile while you still have teeth.



CLICK HERE for Recipe Site:  http://www.susanminor.org/

lumpy

If I want some sweet ribs, I throw them on the BBQ with sauce,(after smoking and cooking) hot and fast to carmelize.

Lumpy

FLBentRider

I've used the grill and I've used the broiler.

I prefer the broiler.
Click on the Ribs for Our Time tested and Proven Recipes!

Original Bradley Smoker with Dual probe PID
2 x Bradley Propane Smokers
MAK 2 Star General
BBQ Evangelist!

Smokin Soon

I'm with FLB on that one. the broil in the oven is less likely to burn a sweet sauce, but do not wander off cause it happens pretty fast!

OU812

I'm with the rest of the gang.

Hot and fast and dont turn your back it hapens fast.

jha1223

#6
Low and slow and I always do it on the grill.  I put it on the lowest setting I can get (yes ... it's gas) and put them on the side opposite the burners (indirect heat).  Put on a layer of sauce, close the lid and don't wander too far :)  I personally like two coats.  yum, yum, yum.
There is such a thing as BBQ in Nebraska!