This should get your creative juices flowing:
TANGERINE MARMALADE MOP
2 parts marmalade
ditto mustard
1"ish" part of hot sauce
ditto A/C vinegar
I used this on some meaty spareribs I found at Ralph's last week.. Using no rub, I slathered it on and put bone side down for 3 hours, flipped them, then again after an hour. Periodic "moppings" throughout the smoke, w/ temps hovering around225 at top of the kettle and 200 at grill surface. I kicked it up a notch at the end.
A sprinkle of Zatarain's Creole Seasoning and the gobbling began!
I feel like I have gone through a time portal or something , and have a new apreciation for BBQ.
Sorry for lack of pics, but the marmalade really carmelizes well, with the bits of peel giving a depth to the bark that's just pure awesomeness
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Recipe ingredients aren't exact and the marmalade was homemade, and since we have alot of it, I figured I'd use it instead of honey. I'm glad I did.