Sweet & Tangy BBQ Glaze

Instructions

1. Combine the Wet Base: In a medium saucepan, whisk together vinegar, honey, brown sugar, ketchup, Worcestershire, and water. Heat over medium-low until the honey and sugar dissolve (~2 min).
2. Add the Rub & Spice: Stir in TexasBBQRub Original, smoked paprika, salt, and pepper. Keep the mixture at a gentle simmer; this activates the rub's spices and prevents clumping.
3. Thicken to Glaze Consistency: Simmer 5-7 min, stirring occasionally, until the sauce coats the back of a spoon. If it's too thick, thin with a splash of water; if too thin, finish a minute longer.
4. Cool Slightly: Remove from heat and let the glaze sit for 3-4 min. It should be warm, not piping hot, so it adheres without shocking the meat.
5. Apply During the Final 30 min: With the smoker or grill set to 225-250 degrees F, brush a generous layer of glaze over the ribs or pork every 10 minutes. After the last coat, let the meat sit uncovered for the final 5 min to set a caramelized crust.
6. Rest & Serve: Remove the meat, tent with foil, and let rest 10 min. This allows juices to redistribute and the glaze to firm up. > Food-Safety Reminder: Pork ribs and shoulder should reach an internal temperature of 145 degrees F (with a 3-minute rest) per USDA guidelines, though many pitmasters cook to 190-203 degrees F for ultimate tenderness. Use a calibrated instant-read thermometer to verify.