I'm looking to make some ribs that have that acidic vinegary bite to
them. Ive used a cider vinegar/mustard mop sauce while smoking, but
they never seem to suck up the flavor enough. Whats the best way to do
this? Am I not mopping often enough? Should I be marinating in
vinegar beforehand? So far I've just been dry rubbing them.

thanks!

wrote:
I'm looking to make some ribs that have that acidic vinegary bite to
them. Ive used a cider vinegar/mustard mop sauce while smoking, but
they never seem to suck up the flavor enough. Whats the best way to do
this? Am I not mopping often enough? Should I be marinating in
vinegar beforehand? So far I've just been dry rubbing them.

thanks!

What on earth for, and where have you had vinegar flavored ribs? Shudder!

--
Regards,

Piedmont

The Practical Bar-B-Q'r at: http://web.infoave.net/~amwil/Index.htm

What difference does it make to the dead, the orphans and the homeless,
whether the mad destruction is wrought under the name of totalitarianism
or the holy name of liberty or democracy?

Mahatma Gandhi, "Non-Violence in Peace and War"

Hello ,

I'm looking to make some ribs that have that acidic vinegary bite to
them. Ive used a cider vinegar/mustard mop sauce while smoking, but
they never seem to suck up the flavor enough. Whats the best way to
do this? Am I not mopping often enough? Should I be marinating in
vinegar beforehand? So far I've just been dry rubbing them.

I've brined ribs in a mixture that contained apple cider vinegar just to
see what it would do, and I got a certain amount of vinegar flavor. But if
your main intent is to get a vinegary bite, then sprinkle a dash of vinegar
or citrus on your ribs after they're done.

"Hal Burton" wrote in message
your main intent is to get a vinegary bite, then sprinkle a dash of
vinegar
or citrus on your ribs after they're done.


Like he said, *AFTER* they're done.

--

I prefer a beef or pork flaver. Vinegar is for pickles.

Hal Burton wrote:
Hello ,

I'm looking to make some ribs that have that acidic vinegary bite to
them. Ive used a cider vinegar/mustard mop sauce while smoking, but
they never seem to suck up the flavor enough. Whats the best way to
do this? Am I not mopping often enough? Should I be marinating in
vinegar beforehand? So far I've just been dry rubbing them.


I've brined ribs in a mixture that contained apple cider vinegar just to
see what it would do, and I got a certain amount of vinegar flavor. But
if your main intent is to get a vinegary bite, then sprinkle a dash of
vinegar or citrus on your ribs after they're done.

For my taste the vinegary taste is in the barbecue sauce you slather on
just before consumption.

wrote in message
oups.com...
I'm looking to make some ribs that have that acidic vinegary bite to
them. Ive used a cider vinegar/mustard mop sauce while smoking, but
they never seem to suck up the flavor enough. Whats the best way to do
this? Am I not mopping often enough? Should I be marinating in
vinegar beforehand? So far I've just been dry rubbing them.

thanks!

Hello Glenn,

I prefer a beef or pork flaver. Vinegar is for pickles.

Yeah, pork flavored ribs are the best.


Hal Burton wrote:

Hello ,

I'm looking to make some ribs that have that acidic vinegary bite to
them. Ive used a cider vinegar/mustard mop sauce while smoking, but
they never seem to suck up the flavor enough. Whats the best way to
do this? Am I not mopping often enough? Should I be marinating in
vinegar beforehand? So far I've just been dry rubbing them.

I've brined ribs in a mixture that contained apple cider vinegar just
to see what it would do, and I got a certain amount of vinegar
flavor. But if your main intent is to get a vinegary bite, then
sprinkle a dash of vinegar or citrus on your ribs after they're done.

There are a lot of "vinegar dipping sauces" out there, e.g. Raichlen's
numerous books.

-Zz

On 18 Mar 2006 21:49:26 -0800, wrote:

I'm looking to make some ribs that have that acidic vinegary bite to
them. Ive used a cider vinegar/mustard mop sauce while smoking, but
they never seem to suck up the flavor enough. Whats the best way to do
this? Am I not mopping often enough? Should I be marinating in
vinegar beforehand? So far I've just been dry rubbing them.

thanks!

wrote:

I'm looking to make some ribs that have that acidic vinegary bite to
them. Ive used a cider vinegar/mustard mop sauce while smoking, but
they never seem to suck up the flavor enough. Whats the best way to do
this? Am I not mopping often enough? Should I be marinating in
vinegar beforehand? So far I've just been dry rubbing them.

Getting vinegar flavor *inside* of meat is a difficult
proposition. Brining/marinating can infuse additional
flavors, but doing this much with vinegar or any high
acid stuff will cause the meat to become mushy. By
the time the flavor has penetrated fresh meat the acid
in the vinegar will ruin the texture. Such is the
dilemma here.

Injection does the same thing. The acidity will
"burn" the meat along where the vinegary stuff is
deposited. You won't like the results.

The only way I know of to do this, i.e. to really get
vinegar inside instead of just on the surface, is to
pickle meat that's already been cooked. Pickled
sausage, etc.

I think you're stuck with slathering as much sauce on
the surface as you can, if that's what you're after.
Try saucing it 30 minutes before done, then 15 minutes
before, than right as you take it off the pit. The
exact timing depends on how much sugar is in the sauce.

--
Reg

On Sun, 19 Mar 2006 23:27:59 GMT, Reg wrote:

wrote:

I'm looking to make some ribs that have that acidic vinegary bite to
them. Ive used a cider vinegar/mustard mop sauce while smoking, but
they never seem to suck up the flavor enough. Whats the best way to do
this? Am I not mopping often enough? Should I be marinating in
vinegar beforehand? So far I've just been dry rubbing them.


Try this sauce for use after cooking:

1 cup Cider vinegar
1 tablespoon sugar
1 teaspoon salt
1 teaspoon freshly ground pepper
1 teaspoon cayenne or hot red pepper flakes


Combine all in a bowl and stir to dissolve the sugar. Serve at room
temperature or chilled.

"Hal Burton" wrote in message
your main intent is to get a vinegary bite, then sprinkle a dash of
vinegar
or citrus on your ribs after they're done.

I wonder how vinegar powder in a rub would be. It may be just what the OP
needs.

I've never seen it in a local store, but I' have seen it on some spice house
web pages.
http://www.spicebarn.com/vinegar_powder.htm

Edwin Pawlowski wrote:

I wonder how vinegar powder in a rub would be. It may be just what the OP
needs.

I've never seen it in a local store, but I' have seen it on some spice house
web pages.
http://www.spicebarn.com/vinegar_powder.htm


Good point. Also citric acid, AKA sour salt, is another ingredient
used for bumping up the acidity of a dry rub. It is kind of
vinegar-like in the sensation it imparts. I like it, when
used appropriately.

http://www.spicebarn.com/citric_acid_sour_salt.htm

--
Reg

It sounds poisonous.

"William R. Abbey" wrote in message
...
On Sun, 19 Mar 2006 23:27:59 GMT, Reg wrote:

wrote:

I'm looking to make some ribs that have that acidic vinegary bite to
them. Ive used a cider vinegar/mustard mop sauce while smoking, but
they never seem to suck up the flavor enough. Whats the best way to do
this? Am I not mopping often enough? Should I be marinating in
vinegar beforehand? So far I've just been dry rubbing them.


Try this sauce for use after cooking:

1 cup Cider vinegar
1 tablespoon sugar
1 teaspoon salt
1 teaspoon freshly ground pepper
1 teaspoon cayenne or hot red pepper flakes


Combine all in a bowl and stir to dissolve the sugar. Serve at room
temperature or chilled.

"Kent" wrote in message
...

"William R. Abbey" wrote in message
...
On Sun, 19 Mar 2006 23:27:59 GMT, Reg wrote:

wrote:

I'm looking to make some ribs that have that acidic vinegary bite to
them. Ive used a cider vinegar/mustard mop sauce while smoking, but
they never seem to suck up the flavor enough. Whats the best way to do
this? Am I not mopping often enough? Should I be marinating in
vinegar beforehand? So far I've just been dry rubbing them.


Try this sauce for use after cooking:

1 cup Cider vinegar
1 tablespoon sugar
1 teaspoon salt
1 teaspoon freshly ground pepper
1 teaspoon cayenne or hot red pepper flakes


Combine all in a bowl and stir to dissolve the sugar. Serve at room
temperature or chilled.

It sounds poisonous.

It sounds like a Carolina vinegar sauce to me, I use brown sugar and Kosher
salt. Very tasty on pulled pork.

Kent wrote:
It sounds poisonous.

Poisonous? Hardly. It's nothing more than a good North Carolina sauce.
And, it's quite good on pulled pork.

--
Stan

"William R. Abbey" wrote in message
...
On Sun, 19 Mar 2006 23:27:59 GMT, Reg wrote:

wrote:

I'm looking to make some ribs that have that acidic vinegary bite to
them. Ive used a cider vinegar/mustard mop sauce while smoking, but
they never seem to suck up the flavor enough. Whats the best way to do
this? Am I not mopping often enough? Should I be marinating in
vinegar beforehand? So far I've just been dry rubbing them.

Try this sauce for use after cooking:

1 cup Cider vinegar
1 tablespoon sugar
1 teaspoon salt
1 teaspoon freshly ground pepper
1 teaspoon cayenne or hot red pepper flakes


Combine all in a bowl and stir to dissolve the sugar. Serve at room
temperature or chilled.