I use vinegar in my wet rubs all the time for pork and poultry, not beef.
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vinegar and ribs - Page 2post #21 of 267/20/10 at 7:14pm
SmokingMeatForums.com Top Pickspost #22 of 267/22/10 at 6:30am
Quote:Originally Posted by swalker
Give it a try...Rum is made from sugar...as I have been told...so it seems to put a good bark on the meat. Give it a try and let me know what you think...I have used it for a long time now. It is just stuff we learn as we go along...Smok'in is great ain't it?
I have a yearly camping event going on the first week of August and I'm going to be doing up about 15 racks. I will most certainly try out your spiced rum and apple juice spritz. I'll set up a Qview and let you know how it turns out. You could not be more right, smoking IS great!!! It's even better now that I have people to discuss it with! Thanks SMF!!!
Johnny K.post #23 of 267/22/10 at 7:01am
I do the same with Jameson's, minus the ginger, lemon and lime...
If you would like a real treat in the blistering summer sun, try whipping up some Lynchburg Lemonaid.
- 1 Can of lemonaid from concentrate (Making it from scratch is always best but who's got time for that???)
- 3 cans of water (As per the instructions on the can of lemonaid.)
- 1/2 cup of bar lime (Adds a little more tart and cuts some of the sweet. Can be left out if you like it a bit sweeter.)
- I can of Sprite
- Fresh lemon and lime slices (The more the better!!! I would usually use 3 limes and 2 lemons per jug.)
- 26oz of Jack Daniels (Surprise, surprise...)
Mix, pour over ice, serve... For something a little more special, grab a bottle of Raspberry syrup and add a small splash to each glass. (Use the syrup sparingly as it is really sweet and concentrated.) This lemonade is super quick, easy and always a hit at all of my events!!!
WARNING: Goes down real easy and is a wee bit strong but a very light Jackie D taste... Count how many your drinking or you may find yourself feeling real good in a real hurry!!!
What was this thread about originally???post #24 of 267/22/10 at 3:41pmpost #25 of 267/22/10 at 9:53pm
We're talking ribs, right?????? Now, I've really got some ideas for a truck group campout, boondocking at it's best..... and I'm doing ribs.....with a kick. Let's see, Meyers Rum and apple juice. Secret squirrel stuff.......post #26 of 267/23/10 at 8:56am
A vinegar rinse or short soak certainly wont do any harm, but dont forget that your about to cook those things for 5-6 hours. Any tenderizing affect is going to be negligilble if you cook the ribs properly, so I wouldnt go too far out of my way to make sure I use vinegar.
- vinegar and ribs
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