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Ribs - Danny Gaulden's Modified Rib Glaze 5-10-2003

1	cup	brown sugar
1/4	cup	mustard
1/4	cup	apple cider vigenar -- to 1/3
Posted by Danny on May 10, 2003 at 15:18:33: Gang, I think this modified recipe on my rib & pork glaze will suit most of youbettter. Your pork will turn out with that deep, shiny, burnt cherry look,and the mustard is enough for flavoring, without turning the meat yellow. All ingredience need to be mixed at room temperature to preventseparation. Heat untill it gets to a simmer and stir a few times duringthe process. Allow to rest until cool, for this makes it thicken and stickto the meat better. Enjoy. Apply to ribs IMMEDIATELY after taking them offthe pit. One heavy glaze will do. Use a pastry brush. If using glaze onbutts, loins, or tenderloins, apply a couple of times about 20 minutes orso before removing meat from pit, then once again after meat is off. Thisis if you are cooking indirect, not over direct heat. Danny