sweet and spicy baby backs

Discussion in 'Pork' started by rochfotm, Feb 5, 2008.

  1. rochfotm

    rochfotm Newbie

    Some might think this is blasfimous but you can't ignore the flavor and I was wondering if anyone else has tried this because I'm looking to improve on it. A while back after a shrimp and crawfish boil had completed I went and dropped a few racks of baby backs into the boil. I let them go for about 45 minutes, turned off the fire and let them steep until I could pull them out with my hands. I slapped them on the smoker with some hickory for about 2 hours and the last 20 minutes I basted them with a nice sweet sauce. The results were a sweet initial bite followed by a hot and spicy flavor that was very tasty and tender. They weren't exactly "fall of the bone" so I was wanting to improve. I've juggled a few things, more/less boil time, less steep, more smoke. Anyone perfected this and want to lend some advise?
    Hope I didn't offend anyone out there by using a boil, but I have to admit it tastes awesome!!! tmr
  2. cowgirl

    cowgirl Smoking Guru OTBS Member

    It sounds interesting roch. I like to experiment with flavors too.
    If I remember right...RIP brined a turkey in shrimp/crab boil before smoking awhile back.
    Bet it adds a lot of spice.[​IMG]
  3. Roch, two meats that do well in a brine are birds and pigs. I'm not too keen on boiling as it toughens the meat. I believe that's due to the fat that binds the meat is boiled out as opposed to a slow cook where it disolves into the meat. But the crab boil sounds like a great way to brine your ribs. Here's what Cooks Illustrated suggests for baby-backs:

    1. To brine the ribs: Dissolve salt and sugar in 4 quarts cold water in stockpot or large plastic container. Submerge ribs in brine and refrigerate 1 hour until fully seasoned. Remove ribs from brine and thoroughly pat dry with paper towels.

    The only other thought I would have is that with the brine, your going to have plenty of salt in the meat so if you do use a rub after the brine you're going to want to cut the salt in half or maybe even to a 1/4. Would like to see your q-view if you do this again. Especially after you pull it out of the brine. Good luck.
  4. richtee

    richtee Smoking Guru OTBS Member

    IMO if you are after showcasing your sauce, this is perfect, as most of the rib flavor was left in the pot.
  5. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    Amen to that brother!!
  6. white cloud

    white cloud Master of the Pit OTBS Member

    I have on very few occasions had indulged in boils, I think they are very tastey. I know it's not smoked meat (no reason not to smoke first and then boil) but Chicken, ham, shrimp, oh mushrooms, onions.and potatoes are all delicious. It's sort of a waterway of inducing a particular flavor into whatever.
  7. richtee

    richtee Smoking Guru OTBS Member

    Speaking STRICTLY of meat here- I'll boil a ham, then save the water for soup. And a quick dip of poultry, or even some sausages can remove some fat. But a 45 min. boil on most anything thin as BB's - while adding whatever flavor, HAS to break down most everything in them. It's preference I suppose. I will stick with a rub/maranade system unless the fluid is part of the food, IE: stews, soups and braises.

    On edit: I guess I do make an exception with a boiled corned beef dinner, but even then many make cabbage soup from the left over liquid.

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