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Foiling Juice...Chef JimmyJ

chef jimmyj

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I have been getting requests for this so I thought I would give this Recipe it's own thread...

Foiling Juice

For each Rack of Ribs Combine:

1T Pork Rub, yours

1/2 Stick Butter

1/2C Cane Syrup... Dark Corn Syrup...or Honey

1/4C Apple Cider...or Juice

1T Molasses

Optional:

2T Vinegar, I add it. You can also add 2T Mustard and 1/4C Ketchup to make it more KC Style Glaze.

Simmer 5-10 minutes until syrupy consistency.

Allow to cool for 5 minutes, pour over foiled Ribs and

run your 2 hour phase of 3-2-1. For the last phase return

the ribs to the smoker BUT reserve any Juice remaining

in the Foil. Simmer the Juice over med/low heat to reduce to a saucy thickness. Glaze the Ribs for presentation or service.

For a Sweet Finishing Sauce for Pulled Pork:  Make a Double batch, Skip the Butter.

Add 1/2 the batch to the Foil Pack or place it in a Pan with your Butt, when the IT hits 165*F.

Cover the pan with foil and continue to heat to 205*F for pulling.

At 205* rest or hold the Butt in a cooler wrapped in towels until ready to serve.

Pull the Pork and place it back in the pan with the pan Juices and any additional reserved Foiling Juice to moisten and Serve...OR... Bag and refrigerate until needed.

When re-heating place the Pulled Pork in a Pan or Crockpot and add reserved Foiling Juice or Apple Cider, as needed to make up the Juice that was absorbed while  the pork was refrigerated. Cover and re-heat in a pre-heated 325-350*F oven or on High in the crockpot to 165*F and Serve.

Note: the addition of the reserved Foiling Juice or Apple Cider should make the PP moist but not Swimming.

I was AMAZED...No additional sauce needed. Thanks for the inquiries, ENJOY...JJ
 
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alblancher

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Sounds good ChefJimmy 

You guys like your PP and ribs sweet up there in Pennsylvania!  Bet you have a nice crisp glaze on those ribs when you return it to the smoker after un-foiling, just the way I like them.
 

jrod62

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Will give this a try this weekend .
Thanks
 

chef jimmyj

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The Fans like 'em Sweet...But I Rub with a Kicked Up Cajun Blackening Spice...Then hit MY Ribs or PP Samiches with...HOTTER Texas Pete...JJ
 

SmokinAl

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I vouch for JJ's sauce. It's good!
 

jlmacc

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Sounds good jimmy,

Whats the consistancy of that?Is it pretty thick?I was kinda thinking on doing something like tis just didn't know what to use.I am going to try this on my next rack.
 
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daveomak

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Chef JimmyJ, Thanks much.......Another Secret from the Chef's Corner.........It is in my list of important stuff to know.........Dave
 

chef jimmyj

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Sounds good jimmy,

Whats the consistancy of that?Is it pretty thick?I was kinda thinking on doing something like tis just didn't know what to use.I am going to try this on my next rack.
 I simmer to a Pancake Syrup, consistancy...So after all is said and done you have a nice Glaze that gives lots of Shine for Qview and BearView but does not just run all over the plate...

 

A little BearView...Check the Rack of Baby Backs in the center of this plate... This is what you want ...JJ

 
 

jak757

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Thanks Jimmy -- this looks great, I will be using this for ribs soon.

Great photo of the ribs!
 

hardslicer

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Chef Jimmy sent me this 'foil juice' recipe awhile back and I used it on some BB.....won't make them again without it!  We loved it.......haven't tried it on pulled pork yet but will the next time out....thx Chef for your post 
 

SmokinAl

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I wonder how it would be injected into a pork butt?

This is something I think I will try the next butt I smoke.

I don't usually inject butts, but this may be a worthwhile experiment.

If somebody beats me to it, let us know how it works out.
 

chef jimmyj

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HOLY SMOKES! I just was telling my wife his morning that I wanted to try that in the next Butt!....Jeez Al you ain't kidding, we have similar tastes!...JJ
 

SmokinAl

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I think this may be a real winner Jimmy!

I only buy butts from Sam's & it's an hour drive from here so I'm sure I won't be the first person to try this out.

Since it's your recipe I hope it's you who does it first.

You certainly deserve a lot of credit for the sauce recipe, it makes a huge difference in the outcome of ribs, and I'm betting

injecting a butt with it will be just as spectacular.

Thanks for sharing so many recipes with us here at SMF.
 

chef jimmyj

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Aaawwww Al...Luv you too, Bro...
   The next Butt might be awhile for me too...besides I need to get a new Injector and I have been wanting to try a Fattie, just can't get everyone in the same boat. Guess I'll have to make more than one...JJ
 

Bearcarver

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Sounds great, Jimmy!!!

Also thanks to JStanford for bumping this back up!!!!  I missed it for 4 days!!!!

Thanks,

Bear
 

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