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floridian or maybe caribbean spin on ribs?

post #1 of 7
Thread Starter 
as many of you know, i'm new to BBQ but have had some success working on a method for spare ribs (link below):


in fact, i made a hasty decision last week and entered a local rib cook-off, where the unique style of my ribs (anything southern is still kind of new to us up here) earned me a 3rd-place showing.

in the inrerest of trying something new and interesting, i am persuing somethng i came across during the cook-off. one fellow was simply BBQing ribs and passing them around for the kids, as far as i know, he didn't even enter - anyway, i was talking to him and he said that his secret is using mountain dew. i got to thinking that pork would naturally work well with a flavor like this and would be even improved with smoking, which his didn't really have as they were prepared over an open charcoal grill.

then a couple of days later, i was talking to a guy and we found out that we share a common interest in Q. heopened up and said that he;s originally from florida and up here in montana most folks don't know what they're missing. i allowed as that was a good observation, then proceeded to tell him about my efforts to keep it southern. he started telling me that where he's from, when they cooko with water smokers, they add a cup or two of lime juice to the pan in order to give it a good citrus flavor. he went on to say that a little old granddad, beam or rum never hurt anything, either and can really help get a depth into the flavor.

so, i start turning all this over in my mind, and come up with an idea for a mop based on the mountain dew idea - i'd use this with a little olive oil and perhaps some soy sauce for flavor, but mostly emphasize the mountain dew. i'd also try his "lime-n-spirits" for the water pan - i was thinking that southern comfort might make a really great addition with the lime. it occurred to me that this idea was edging hard toward carribean and i wanted to hear some opinions on this.

can anyone down in the deep south, say florida or thereabouts, have any ideas to help me develop this? i'm not looking for spicy here (like caribbean jerk) but more of a sweet and citrussy tang that compliments the flavor of pork.
post #2 of 7
Mojo Crillio PDT_Armataz_01_28.gif
post #3 of 7
Sounds to me that you're on the right track with a 3rd place finish, congrats.PDT_Armataz_01_37.gif

I've never heard of using Mountain Dew, but being that it's full of sugars and citric acid, it probably would be fine. I've heard of using Coca Cola though.

I was in the Bosman area last summer, (beautiful country BTW) and the ranch I was staying at was grilling BB's. The place claimed they had top notch chef's, but these guys were killing them, they had them over a HOT open flame, and by flame I mean fire was licking the meat. icon_rolleyes.gif The worst ribs I've ever had in my life, very tough, but a lot of other guests thought they were great.
post #4 of 7
Thread Starter 
flash - i don't get much opportunity to practice my spanish (?) up here - say again?

solar - thanks for the congrats ~ as far as your bozeman exsperience, i also used to be one of the unwashed masses, but thanks ti jeff and the SMF, i have seen the light!

i'll try to pursue this neo-floridian method (for lack of a better label) and see if i can find something good to report. if anyone has any ideas or has done something along these lines, any suggestions would be appreciated ~PDT_Armataz_01_37.gif
post #5 of 7
Mojo Criollo
Zesty Mojo Criollo with garlic, onion, and citrus for tender, tasty meat and poultry. Click
post #6 of 7
Thread Starter 
a-ha! gotcha ~

post #7 of 7
Correct, except I find that to be one of the poorer ones. Try to find Badia, Conchita or Iberia brands. Much thicker, where as Goya seems to have more water. The thicker brands seem to stick to the meats better.
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