Nonnymus wrote:
> Dana Myers wrote:
>> Dave Bugg wrote:
>>> Nonnymus wrote:
>>>
>>>> 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?
>>>
>>> The only thing I do is put the rub on the ribs just befor going into
>>> the pit.
>>
>> Same here, and I don't marinate 'em at all.
> \
> It's a matter of taste, and I would suggest that you give it a try.
> Sure, I've done them with just a rub many times, but in taste tests,
> my friends always seem to gravitate to the ones I marinated in apple
> juice. Somehow, the apple juice goes well with pork, and I also do
> pork chops and cutlets in it as well most of the time. YMMV

I've done a lot of testing with marinating. I don't like the texture to the
meat or the infused flavor. I want the taste of the pork to be enhanced with
the rub, but I don't want the taste of the meat adulterated. Just my
preference. My customers seem to keep coming back for more.

--
Dave
www.davebbq.com