KOSMOS Q: Pineapple Heat BBQ Glaze

Can you handle the tropical heat?

A trophy-winning Rib Glaze from the Kosmos competition circuit — sweet, tropical pineapple with a chilli tickle that adds serious shine to a rack of ribs. Built to lacquer, now on clearance.

The flavour

Bright, candied pineapple leads, thick and glossy, then a gentle scorpion-pepper warmth builds on the finish — sweet and tropical first, a tickle of heat second.

How to cook with it

• Brush onto ribs in the last 15–20 minutes so it sets to a glossy, sticky shine.
• Glaze a ham or pork belly for a tropical, caramelised finish.
• Lacquer chicken wings or thighs late on the grill.
• Left-field: spoon over grilled pineapple to serve alongside the pork.

In the bottle

A thick, glossy, pourable glaze in a squeeze bottle — heavy-bodied and built to cling and shine rather than soak in.

Ingredients & Dietary

Ingredients: Cane sugar, water, pineapple juice concentrate, distilled vinegar, modified food starch, scorpion pepper mash (scorpion pepper, salt), citric acid, xanthan gum.

Dietary: Gluten free and all natural (brand claims). No common allergens declared on the ingredient panel — always check the physical label.

FAQ

How do I use a glaze? Brush it on in the last 15–20 minutes of the cook so the sugars set to a glossy, sticky shine without burning.

How hot is it? Mild–medium — sweet tropical pineapple with a gentle scorpion-pepper warmth.

Why is it so cheap? It's short-dated clearance stock — still perfectly safe and tasty, just heavily discounted because it's near its best-before date. A best-before date is a guide to peak quality, not a safety cut-off.

Where is it made? Made in the USA, in Oklahoma.

The Rub Smuggler’s Verdict

Darryl’s orders: glaze the ribs late and let the pineapple set to a sticky, tropical shine — brush it, don’t drown it, or the sugars will catch. For a smoky base underneath, mop with OP-X 1 first. The rest of the Kosmos Q line is on the plank.