Anyone use a "Radical" secret ingredient?

[ribwizzard]

Its Maple Syrup.

I cut down on the sugar in my rub, use 100% pure maple syrup , and wet them down with this mixture the night before. Ive tried to do it just a couple hrs ahead, but it does not soak into the meat fast enough to do that. Done right, with the bite that my rub has mixed with the sweet maple, this just makes an awsome bark.  The flap meat really soaks it in and those turn out like a piece of sweet smoked candy.  You dont have to soak them in it either, just fill your palm with it and then rub them down and stack them on top of each other and wrap up tight.

 

[ribwizzard]

Oh yeah, and one of the first things you will notice, they dont turn out all burnt looking like the heavy sugar coated ribs you see all over this site, more of a golden maroon.

 

[dewetha]

do you use the same brands always or does it not really matter?

 

[ribwizzard]

as long as its 100% pure, it does not seem to matter.  Haniford farms is usually what I get.

 

[diesel]

I second the coffee grounds.  I use that on my brisket.  I freeze my pork butts hole sometimes and later put then in a crock pot in the morning for dinner later that night.  I put a cup of left over coffee in with the butt.  Really compliments the meat.

Good luck with your new addiction.

Aaron.

 

[aneander]

Wine powder?!?!?!  That sounds awesome.  If good wine wasn't so expensive I'd try it in a mop

 

[eman]

Not a secret as i share everything .good or bad. BBQ sauce has mince meat in it and i use LCB on and / or in  most everything.

 

[diggingdogfarm]

Best secret......
Use the very best ingredients that you can find, it really does make a difference.
Avoid cheap flavorless herbs, spices, etc.
Garbage In=Garbage Out


~Martin

 

[wood]

Tamarind extract and alcahol.... Makes any thing sweet And spicie

 

[linguica]

I grill salmon then top with a sauce of butter, tarragon, and skeeter pee.   

 

[bbqmzungu]

Living in Africa, I have access to spices and flavors that aren't available in the States.  Which is only fair because I can't get many of your flavorings.  I can't get corn syrup, maple, onion powder, celery, kosher, coarse, or rock salt, and any northern climate fruits or jams (no cherry, berries, peach, kiwi, grape, pommegranate, plum, pear, apricot, etc).  To make up for that, I have raw sugar (my only choice), cane syrup, local molasses, really good spices, and all forms of tropical fruits (pineapple, mango, guava, passionfruit, banana, avacado,).  If there was an odd or secret ingredient it would have to be a spice called Tea Masala.  It is designed as a mix to add to tea to make a spiced hot tea.  It rocks in sauce.

BBQMzungu

 

[ribwizzard]

Different chiefs can take the same ingrediants and turn out two different products.  How much you use is just as important as what you use, and when you apply it during the cooking process can make a big difference as well. But the biggest ingrediant, is knowing how to control your heat and smoke!!!!

 

[linguica]

   I believe it was Paul Prudhomme  who said "season well and often to create layers of flavor" This is a well known rule for those that make a championship chili.

Also like Martin has said, the freshest herbs and spices give the best flavor.
 

P.S. an ingredient I like to use although not "radical" is sold in Asian markets and is called sweet chili sauce. Especially good with chicken.

 

[ribwizzard]

Sweet Chili sauce on Mcnuggets at Mcdonalds......