cowdog
New member
A question to the experts. As a little background, I do a lot of baby backs and always use the following technique: Apply glue, typically olive or grape seed oil, followed by a generous amount of rub. Place on preheated 2 Star at 250 for about 2hrs 45 minutes, then wrap in foil with schmear, place back on grill meat side down for ~45 minutes (until the toothpick test is good). Then remove, vent, and eat, or FTC.
Ok, I have never used any bbq sauce during a cook, or any type of glaze. I really want to try some fruity jalapeno jellies during a cook. Sounds like it will be fantastic. My question(s): At which point do I apply the jelly? Do I bother foiling at all? My thinking is to foil, but omit the schmear, but at the tail end of the cook remove from foil, apply jelly and place back on grill for 10-15. Thoughts? Any and all advice will be much appreciated.
Ok, I have never used any bbq sauce during a cook, or any type of glaze. I really want to try some fruity jalapeno jellies during a cook. Sounds like it will be fantastic. My question(s): At which point do I apply the jelly? Do I bother foiling at all? My thinking is to foil, but omit the schmear, but at the tail end of the cook remove from foil, apply jelly and place back on grill for 10-15. Thoughts? Any and all advice will be much appreciated.