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mikel68 mikel68 is offline
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Default marinade observation

Nonnymus wrote:
> When fixing ribs, I used to marinate them in apple juice for a few days
> in the refrigerator. Later on, I got a vacuum sealer and learned I
> could do a better job in about a day using a vacuum cannister. When the
> ribs are marinated, I take them out, let them drip on the racks, then
> wipe very lightly with CYM (Thanks, Brick, for the abbreviation) and
> then dust liberally with my home made rub.
>
> Over time, I've naturally experimented with different ways to do it and
> can't understand something. One experiment I've done several times is
> to divide the ribs equally into two vacuum cannisters. One gets the
> unsweetened apple juice and nothing more. The other gets the same apple
> juice, but also a good scoop of my dry rub and a heaping tsp of CYM.
>
> What I consistently get is my own, Mrs. Nonny's and guests preferences
> for ribs done in just the apple juice and "seasoned" just before
> smoking. One alternative has been to "reseason" the ones marinated in
> the mixture with more dry rub, but folks still gravitate to the ones
> just marinated in apple juice and then seasoned at the last minute
> before smoking. Do any of you pros have any thoughts about why this
> would be?
>
> In my rub, I use spices only, and have no sugar, salt or cracked pepper.
> However, when I season ribs after marinating, I add salt and pepper
> along with the dry rub, so that's not a variable. Somehow, when the rub
> is marinated into the meat, the flavor just isn't as good as when it's
> just sprinkled on before cooking, and I can't come up with a good reason
> to explain it.
>
> Nonny

why all the work, just rub, and put on the pit. Let the smoke and heat
do the work. If the smoke and heat aren't "tendering" up your ribs,
close the dampers, you've probably got too much heat. Too much heat and
too much smoke all at the same time equals uneatable black crap.


mk