Anyone marinade ribs?

Anything added to the meat to make it mo better.

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JamesB
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Postby JamesB » Tue Feb 10, 2009 1:45 pm

Papa Tom wrote:Hmmmm teriyaki might be good on pork..... :idea:


I was thinking the same thing when I read Jim's marinade...
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Postby OSD » Tue Feb 10, 2009 2:32 pm

JamesB wrote:
Papa Tom wrote:Hmmmm teriyaki might be good on pork..... :idea:


I was thinking the same thing when I read Jim's marinade...


I bet that would be good. :D I may try that next time instead of the soy sauce. 8)
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Postby mgwerks » Tue Feb 10, 2009 3:53 pm

OSD wrote:Now brining ribs, well, if I wanted enhanced ribs, I would just buy enhanced ribs.
I don't think that a simple brine is the same as that melange they are injecting butts and other pork with. I try and leave out all the sodium phosphates, potassium lactate, sodium citrate and sodium diacetate. But hey, to each his own.

I was thinking the same thing about a simple brine VS what ever the stuff is the big packing houses are using.

I was reading on Hormels site that they claim the "marinade" prevents over cooking? Now that has to be some kind of chemical that stops fat from rendering past a certain point. I also read that somewhere along the line Hormel got bought by Cargil. Now back when Ol Blue was just a pup, Cargil sold fertilizer and herbicides. Guess they got to keep those scientists busy :lol:
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Re: Anyone marinade ribs?

Postby Texan in Exile » Wed Mar 25, 2009 10:10 am

My first smoked batch of ribs was brined overnight... I went a little overboard, and brined them in apple juice, salt and molasses... fortunately I was incompetent enough to not have them fully soaked... when I smoked them the next day, the outside edges had a distinct apple taste, which wasn't bad, but wasn't what I was looking for.

In terms of overcooking, brining adds salt and moisture to the meat, so you have a larger degree for error before the moisture escapes (I think) thus making it harder to overcook.
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Re: Anyone marinade ribs?

Postby Fast Freddie » Mon Jan 18, 2010 1:50 am

Here is one I use in contests. Ribs and Chicken.

48 oz CHERRY COKE

4 CUPS BROWN SUGAR

2 CUPS PINEAPPLE JUICE

2 TLB WORCESTERSHIRE

12 CLOVES GARLIC

4 TLB LIME JUICE

1 TLB RUB

1 TLB PEPPER

1/4 CUP SALT
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