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Sunday, July 10, 2011

Marinating Ingredients for Ribs

As a bbq enthusiast, I like to experiement with different ingredients and methods of cooking.  I did this more so when cooking for competitions than I do now for personal eating or for family and work events, but I attempt to stay current with what some contest cooks are doing.

I'm not very good in competition with ribs because I can never seem to cut them properly to make them appealing to the eyes, but they still taste pretty good. Outside of a 3rd or 4th place rib category award here and there, my ribs are nothing spectacular for competition.

Tonight on one of the discussion forums I ran across a question about how to cook ribs using the following ingredients:

  • Margarine
  • Brown Sugar
  • Honey
  • Fruit Juice

I haven't tried margarine AND honey with the other ingredients, but I been foiling baby backs and spare ribs for years with pretty good results. I put 2 oz of Martinelli's apple juice and 2 oz of Welch's grape juice in the foil with the ribs meat side down when I foil.

Now that I've found the missing ingredients, it's time for a little more experimentation :-)
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4 comments:

  1. Jeremiah Red Johnson2:03 PM

    Whats your cook time on your ribs and at what temp?

    ReplyDelete
  2. The BBQ Guy8:18 PM

    Jeremiah,

    I generally cook the ribs in my Backwoods upright smoker for 2 hours at 225 degrees.

    Then I foil them with the juice, meat side down for 1 1/2 hours.

    Then I flip the meat over to bone side down. Before putting them back on the smoker I sprinkle them liberally with dark brown sugar and cover close the foil.

    I cook 1 more hour at 250 degrees.

    Then I open the foil on top and coat with bbq sauce that has a little honey mixed into it. I put them back on the smoker for 15 minutes before serving.

    ReplyDelete
  3. Chris2:39 PM

    I've done similar but never the fruit juice either. I'll have to test it out.

    ReplyDelete
  4. Curt10:06 AM

    I've never foiled my ribs, but have been tempted to see what the difference is.

    I use apple cider in poultry brines, but always use orange juice and honey on ribs. I'll have to give that apple and grape juice combo a try out.

    ReplyDelete