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3-2-1 method - What are some alternatives to using apple juice as the liquid? - Page 2

post #21 of 35

hkeiner, I have used several things on my ribs but when apple juice is not on hand, (I use apple juice 2/3 and 1/3 apple cider vinegar to spritz when foiling I thin the BBQ sauce I am using with the spritz).  When I don't have any apple juice I have used Pepsi Cola to thin down my BBQ sauce, wrap them good and they come out great.  I have also use Coco-Cola, Butter and apple cider vinegar (combination of the three).  I have also used butter and honey with BBQ sauce,  In looking at your list I don't see anything, that I would not try and use.  Be innovative, mix it up and taste it, if it's OK with you carry on, if not add something else.

 

Your SMF Friend,

Barry  biggrin.gif

post #22 of 35

hkeiner, I have used several things on my ribs but when apple juice is not on hand, (I use apple juice 2/3 and 1/3 apple cider vinegar to spritz when foiling I thin the BBQ sauce I am using with the spritz).  When I don't have any apple juice I have used Pepsi Cola to thin down my BBQ sauce, wrap them good and they come out great.  I have also use Coco-Cola, Butter and apple cider vinegar (combination of the three).  I have also used butter and honey with BBQ sauce,  In looking at your list I don't see anything, that I would not try and use.  Be innovative, mix it up and taste it, if it's OK with you carry on, if not add something else.

 

Your SMF Friend,

Barry  biggrin.gif

post #23 of 35

Sorry to bump an old thread, but how much liquid are you guys using. The last time I did BB ribs, two racks were perfect and two were tough. I'm not sure I used the same amount of Apple juice on each rack.

Thanks

post #24 of 35

I use enough to just wet the bottom real well, maybe a quarter inch at most.  It seems that the foil job you do is going to determine how much liquid stays in the pouch.  Remember you will be pulling alot of that moisture from the ribs themselves anyway.

 

Spend a bit more time wrapping them tightly and not allowing any punctures to develop.  Use heavy duty foil if you have it and wrap them twice.  Seems like an excuse to start a couple more slabs,  I love to practice!!! 

post #25 of 35

Thanks. I think I'll take your advice and practice again this coming weekend. icon_biggrin.gif

post #26 of 35

Dr Pepper

post #27 of 35

I might have to try apple juice on 2 racks and Dr Pepper on the other 2. We have friends coming for dinner and a few frosty beverages. I found the recipe to Chili's Shiner Bock BBQ too. I really want to try that. I'll let you guys know what feedback I get, I'll let our friends decide.

post #28 of 35

Do you put sugar in your rib rub?  Dr Pepper is a great option but it can be pretty sweet.  If I remember correctly it will help develop a nice sticky glaze on the ribs for you and it is some good eating.

post #29 of 35

I'm with retread, bourbon & apple juice. It also happens to be one of my favorite drinks

drool.gif

I've also tried it with sour apple snapps

post #30 of 35

I have used a variety of liquids but my Foiling Juice is by far a family and friend favorite. Black Coffee is a great substitute for the Apple Cider in the recipe and some Booze does not hurt either...JJ

 

http://www.smokingmeatforums.com/t/110881/foiling-juice-chef-jimmyj

post #31 of 35

I buy a six pack of juice boxes, apple or cherry, or whatever. Whatever I don't use stays in the pantry for next time. Adrian

post #32 of 35

Angry Orchard Apple Crisp Beer - A+++

post #33 of 35
Butter


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post #34 of 35

I have found that, even with minimal juice added, the moisture that comes from the ribs creates a lot of "juice" in the foil. I usually just use brown sugar and honey (sometime a  little Tiger....) and there is so much liquid that I need to be VERY, VERY careful unwrapping.

I don't think you really need to add a lot of moisture in order to get the steamed tenderness on the ribs. 

Just my 2 cents worth.

post #35 of 35
Here we go......No liquid, No foil......East answer yahoo.gif
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