A few questions about BBR? Suggestions?

[bayousassygirl]

Hi!!

I will be competing in a rib cook off Saturday defending my title for the 3rd year!! Yes I won 2 years straight! Yay me!
I cook BBR and use the 4-1-1 method and works very well for me. I smoke with apple, cherry, and pecan.

Ok so my question is can I use a good quality pepper jelly mixed with butter as a binder? I hate mustard and mayo yuck! Lol
I want to try something different from my usual Worcestershire, oil, melted butter.


Also has anyone had any success with brine? I also want to try brining with Louisiana crawfish boil. My neighbor boils his ribs in crawfish boil and then grills it. The taste and spice is amazing and smells great too but I do not like the boiled meat texture so I thought maybe brining would work? If so how long?

Also when I wrap I thought about adding some fresh sliced jalapeños. Not sure if it would help flavor or a add a bite.

Open to suggestions! Thanks! I will post my results and pictures Sunday!

 

[smokin peachey]

Hi!!

I will be competing in a rib cook off Saturday defending my title for the 3rd year!! Yes I won 2 years straight! Yay me!
I cook BBR and use the 4-1-1 method and works very well for me. I smoke with apple, cherry, and pecan.

Ok so my question is can I use a good quality pepper jelly mixed with butter as a binder? I hate mustard and mayo yuck! Lol
I want to try something different from my usual Worcestershire, oil, melted butter.


Also has anyone had any success with brine? I also want to try brining with Louisiana crawfish boil. My neighbor boils his ribs in crawfish boil and then grills it. The taste and spice is amazing and smells great too but I do not like the boiled meat texture so I thought maybe brining would work? If so how long?

Also when I wrap I thought about adding some fresh sliced jalapeños. Not sure if it would help flavor or a add a bite.

Open to suggestions! Thanks! I will post my results and pictures Sunday!

I don’t know why you couldn’t use jelly for a binder. I have often thought of using apple butter or jelly then coating in rub. You would want something that complements your rub.

And congratulations on winning the last two years and good luck this year.

If you have won the last two years with your current method why do you want to change things up??

Good luck!

 

[biteme7951]

No time to experiment for this year so maybe just stick with what works. I think an overnight brine in old bay would be sufficient unless you are using cure, then you would need more time. Anything that will stick to the meat can be used as a binder for the rub. Best to improve your method one element at a time or you don't know what didn't work.

Good luck!

Barry.

 

[Jeff Wright]

I can't imagine a pepper jelly not working. I have used apple butter and strawberry preserves on ribs before. Can be a little sticky, but what about a good rack of ribs isn't messy? One of the best parts of eating ribs!!!!

Even though you are reigning two years (congrats, by the way), I applaud trying to do different things. Variety is the spice of life.

I got away from bining ribs for some reason, but when I used an apple type of brine I know I could taste it. I can only imagine a spicy boil brine would be awesome with a sweeter and tangy sauce. Love your ideas for something new.

Good luck in the cookoff...Look forward to pictures and result.

 

[zwiller]

If you have won the last two years with your current method why do you want to change things up??
Good luck!

+1

Of all the things you mention the brine with crab boil gets my vote.

 

[chilerelleno]

Congrats on the wins.
I wouldn't change a damned thing on the award winning ribs.
That said, if you're ready to step down, then go ahead and experiment during the competition.
But otherwise I'd recommend saving all experimentation for home and only bring proven recipes to a cook-off.
Try those recipes out on friends, family or customers, forge them, polish them and then put them on a pedestal.

Yours and the other's recipes sound good.
I might have to try the crab boil for myself, just a quick par-boil or brine.
Many have used jellies with good results, typically used as a glaze, no need for a binder.

 

[kawboy]

I used apple-butter for a binder for the first time Sunday. Turned out awesome, I can't imagine jelly not being likewise. The 'boil' has me interested.

 

[chef jimmyj]

You don't really need a binder. Moist ribs will hold the rub just fine. Speaking of rub, the dry crawfish boil will work nicely. It tends to be quite salty so experiment with some sliced Butt steaks or Country Style ribs. The boil will act as a Dry Brine seasoning and tenderizing the ribs. The salt also causes the meat protein to retain more moisture. This is the reason I advocate Rubbing meat the night before or as much time ahead as you can. Rubbing and going directly in the smoker does little for texture and moisture retention. The science behind dry brines is well documented. Wet brines work just fine, if you have the time. You need 24 to 48 hours for a wet brine of 2-3% salt to penetrate ribs. Anything larger takes 7 day per inch thickness...JJ

 

[h8that4u]

I have used Uncured bacon jam as a binder on my ribs and would have to say they came out great.