The Meat Hook butchers Ben Turley and Brent Young are often experimenting with ways to cut, dry-age, season, cook, assemble, and eat the meats that they prepare in their butcher shop, and now it’s time they try something new: rib glaze.

“We learned how to smoke from Rodney Scott, the king himself, so we have our cooking techniques down,” says Young. “Today is all about finding the best base glaze.” The two choose six different sugars to try: agave, maple