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A guy at a Memphis comp said my ribs were 'wet but not sticky' and it made me rethink my whole sauce game.
He explained that my glaze was too thin, so it just soaked in instead of setting. I started adding a bit of honey to my base and letting it tack up for a full 10 minutes before serving. Anyone else have a simple tweak that fixed a texture problem?
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derek9393mo ago
Corn syrup is a band-aid fix for bad technique. That "wet but not sticky" line is spot on, it means your sauce is breaking. Honey can work, but you need to cook it down longer, not just add more sugar. A thin sauce needs time to reduce and thicken on the meat, not just get poured on at the end. Let it set properly over lower heat.
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taylorcarr1mo ago
Man, I feel you on this. I've been there where you think you're doing everything right and the sauce is just sliding off like water off a grill. Reducing it slow and letting it set is where it's at, but man it takes patience. Tbh I've ruined more than a few racks of ribs rushing that last step.
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