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Does anyone marinate ribs before smoking? - Page 2

post #21 of 31
Quote:
Originally Posted by jeffed76 View Post


When you say overhaul them every 12 hours, do you mean new marinade every 12 hours?

No, not new marinade, just flip them and move them around.  I use a plastic container to marinate, never get it quite full of marinade, by that I mean I never make enough to cover the 3 - 1/2 ribs, I cut them in half to fit.  So every 12 hours or so, I open the container and rotate the bottom to the top and the top to the bottom.  The same marinade is with every separate batch of ribs I do, from the moment they go into it until the moment i wash it off 24 to 36 hours later.  But every marinade I make, is just a bit different than every other one I have made.

 

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post #22 of 31

Hambone1950,

 

  I've used STUBB'S marinade for pork before and my ribs turned out great. Not knocking Jeff's recipes because he has some good stuff.

It's just I like the STUBB'S brand. Last time I marinaded ribs I put them in a gal zip lock bag,squeezed all the air out turned them every so often.

I also left them in the marinade for two days in the fridge. They were some of the best ribs I've ever smoked.

post #23 of 31

I'd say, if Im going to cook them on either a gas grill or charcoal grill, I tend to pile on as much flavor as possible....but If I plan to slow smoke them, I'm looking to be able to taste the flavor of the wood and the meat over everything else. The soy sauces and marinades with citrus tend to not blend with that flavor very well.

post #24 of 31

I've soaked them in root beer for 24hrs then applied rub. Wasn't a big fan. Not like it was bad just to sweet for my wife an I.

post #25 of 31

It's really all about what you like. I'm sure marinated ribs can be delicious, but I prefer a spicy dry rub with a little bit of sugar to develop a nice bark. I apply the rub about an hour before they go on, and smoke with a mild wood until the bend test tells me they're done. (no foiling)

 

If done correctly, you end-up with a nice crunchy bark, and juicy, tender meat on the inside. That's my rib heaven! :drool 

post #26 of 31
Quote:
Originally Posted by Ribwizzard View Post

I'd say, if Im going to cook them on either a gas grill or charcoal grill, I tend to pile on as much flavor as possible....but If I plan to slow smoke them, I'm looking to be able to taste the flavor of the wood and the meat over everything else. The soy sauces and marinades with citrus tend to not blend with that flavor very well.


 



im with ya there rib...when grilling im all about marinades..we had a little luau get togeher and i did baby backs marinated in McCormacks (i believe) hawaiin luau marinade...AMAZING!! mmmmmm....luau pork... i even glazed one with tiger sauce..excellent. when smoking tho, i wanna taste meat and smoke. although i might test out this smoked marinated ribs this weekend..ill gladly be a guinea pig...lol.
post #27 of 31
Thread Starter 
Quote:
Originally Posted by jeffed76 View Post

When you say overhaul them every 12 hours, do you mean new marinade every 12 hours?

I think that's Canadian for " flip the ribs over in the marinade" biggrin.gif
post #28 of 31

I never marinade my ribs....fix them up right before throwing in the Vault.

 

Kat

post #29 of 31

For babybacks I wash & trim them, remove the membrane and put them into a foodsaver bag, fill with apple cider and a splash of lemon juice, seal them up and let them sit overnight. The next day I rinse off, pat dry, apply mustard & then a dry rub. Then 2-2-1 and done.

post #30 of 31

Yes to marinade. I just experiment around a basic sweetish (apple juice/cider, orange juice, honey, sugars,  etc) and something acidic (lemon, grapefruit) and so on.  Add to meat, stick sealed in fridge for a couple hours. Remove drain, then a rub - again depends on whether I want it sweet, hot,  sweet and hot, etc. I want to try something with chocolate ( my daughters idea) one day. Smoke them in a gas grill (mine has excellent heat control) or the smoker depending on the number of ribs based on number of diners,   and then sauce starting in the last 20 minutes.  Have tried KC and Memphis variations, and ext will be either a mustard or a white Alabama.  Really, it is just playing with tastes that make it fun. Might even try an injection for the heck of it.

post #31 of 31

I've marinated, wrapped, injected, ... you name it.  The best ribs I've made so far are super simple: smoke bone side up with a standard rub @ 250 for 4 hours.  I found the marinating was more work than it was worth.  

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