BOULEVARD: 804 355 6055
Monday - Sunday: 11:30am-2:30pm & 4:30pm-8:00pm
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Monday - Sunday: 11:30am-2:30pm & 4:30pm-8:00pm
BOULEVARD: 804 355 6055
Monday - Sunday: 11:30am-8:00pm
WEST BROAD ST: 804 346 4227
Monday - Sunday: 11:30am - 8:00pm

Rib Glazing Instructions

Rib Glazing Instructions
April 26, 2011 Staff Writer

How to Perform Rib Magic at Home (or in your test kitchen)

  1. Allow the ribs to come to room temperature.
  2. Remove them from the vacuum bag.
  3. Build up the heat in your grill.
    It needs to be HOT. Two inches off the surface should read between 400F and 450F. You can get equally good results from a gas or a charcoal type grill. The key is using hot and evenly distributed heat.
  4. Place the ribs on the hot grill surface directly over the fire, bone side down.
    Allow the fat in the ribs to bubble and pop from the heat. They will start to darken and carbon will form especially where the ribs touch the grill.
  5. After about 3-4 minutes, turn them over and repeat on the other side.
    It’s ok to flip several times to get the rack hot and to avoid burning the meat. The object is to heat the rack all the way through while allowing the surface to caramelize. Some charring of the meat will occur and is a good thing.
  6. When bubbles have formed on most of the surface of both sides, you are ready to begin the glazing process.
    Using the Buz and Ned’s Rib and Chicken Glazing Sauce and your Buz and Ned’s Logo Sauce Brush, start to paint the surface of the exposed side.  Once fully doused, turn the sauced side to face the heat source.  Paint the now exposed side and don’t forget to cover the exposed bone ends with sauce. That’s for gnawing on when the meat’s all gone!
  7. When the first side begins bubbling and streaks of black carbonized sauce form, the sauce will reduce to a moist candy-like coat.
    Turn the rib and repeat this process (heat and re-glaze exposed side).  Remember to keep the grill surface hot.  You don’t want to actually cook the sauce or the meat; you want to keep each side on the heat just long enough to caramelize and build several layers of sauce.  A few notes to the wise: build thicker and thicker layers with each application of sauce.  Also, use a light hand with each new coat, taking care not to pull the previous coat off.
  8. Building three coats on each side should do the trick.
    The rack should be covered in a thick viscous layer of rib glaze.  The bone ends will blacken.
  9. Remove from the heat, cut into individual bones and serve immediately.

Now you’re dancing with the best.




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