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sweet and spicy baby backs

post #1 of 7
Thread Starter 
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
post #2 of 7
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.smile.gif
post #3 of 7
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.
post #4 of 7
IMO if you are after showcasing your sauce, this is perfect, as most of the rib flavor was left in the pot.
post #5 of 7
Amen to that brother!!
post #6 of 7
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.
post #7 of 7
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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