Save drippings for a glaze...?

Discussion in 'BBQ Discussion' started by bbq_scott, Jul 20, 2017.

  1. bbq_scott

    bbq_scott New Member

    So I've been cooking ribs two ways: braising them in the oven (with wine, vinegar and spices) and reducing the braising liquid for a glaze which I then brush on and broil for 5 mins, and BBQ low and slow on my Weber kettle grill, using just a dry rub and a pan of water to keep the temps regulated and to add moisture.

    My question is this, on the Weber, could I possibly put the pan under the slab(s) of ribs, fill it with the braising liquid (and yes, have to refill it due to evaporation), catch the drippings and make a glaze that way? Kind of the best of both worlds? My only concern I guess would be particulates from the charcoal getting into the braising liquid...not good eats.

    Your thoughts??
  2. stacy.stephen

    stacy.stephen New Member

    This is belated, but I was wondering what you decided about using the braising liquid from the Weber.
    I'd also like to have your recipe for oven braising the ribs! Sounds good!

    Sent from my Moto Z (2) using Tapatalk

Share This Page