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Foiling Juice...Chef JimmyJ

Discussion in 'Sauces, Rubs & Marinades' started by chef jimmyj, Sep 1, 2011.

  1. would like to pick yalls brain on this one.. first of all this sounds awesome thanks for the hook up will have to try it out hope it can put me over the top never got a called on ribs yet only been doing comps for a year or so and broke off of my team. anyways I would like to ask when u wrap the ribs do u put them meat down on the grill or up, I put some meat down and all the rub comes off any help you experts

  2. jwbtulsa

    jwbtulsa Meat Mopper

    Here are a couple of links where I utilized Chef JimmyJ's expertise. In my post you can read how I modified to my palate. I decided to keep this as a standard in my arsenal. It can be easily changed to suits different tastes.


    It was so good on the PP I decided t use it on these babybacks from last weekend.


    Made for some fantastic glaze. Thin enough to baste on but glazed very evenly.  I have been going meat up during the foiled perid. Seems to help retain some rub om the meat side rather than having it wash away in the drippings. Don't get me wrong, I would be happy to eat ribs no matter  what!!     [​IMG]
  3. jaxrmrjmr

    jaxrmrjmr Smoking Fanatic

    I thought it was very good.

    My wife thought it was great.

    Guess who won...  She agreed to help me figure out my smoker one more time if I don't change the seasoning.

    Very well done, Sir.  A perfect sauce for foiling.

    Thank You for sharing.

    My wife says its perfect, I say it needs a little salt.
  4. chef jimmyj

    chef jimmyj Epic Pitmaster Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    All the salt comes from your Rub so if you go light in the rub the Foiling Juice will be light as well. I am a Saltaholic so I add at the table to keep my crew happy as well. Thanks for the kind words. I came up with this after trying Johnny Triggs recipe it was way too Sweet for us  so I put my twist with the Apple Cider and Molasses, skipping the Brown Sugar. Makes the sauce less sweet. I share all my recipes because I have gotten so much over the years and believe I should give back and pass my knowledge on to others. People like you and your wife as well as others here make my work worthwhile and a joy. Thanks again...JJ
  5. gadsden 1

    gadsden 1 Fire Starter

    Can't wait to try this on my PP picnic I'm doing this weekend.  Thanks a lot for the advice!  

  6. chef jimmyj

    chef jimmyj Epic Pitmaster Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Always happy to help...JJ
  7. This looks great and I'm going to give it a try soon. I'm assuming you still put your rub on for the initial smoke? Sorry for the noob question, still have a ton to learn and just want to make sure I do this correctly.


    Last edited: Jul 6, 2013
  8. jwbtulsa

    jwbtulsa Meat Mopper

    No worries man. You are correct. Aply your rub as you usually would.(then put on more ). Do the initial smoke as planned. I pour a little of the juice over the ribs , meat side up, then wrap them tightly. Foil for however long you want given your smoker temps. Carefully take the ribs out of the foil and put them back into the smoke to crisp up a bit. All that lovely juicy stuff in the foil can be transferred to a container. Next I put the container in the freezer and wait until the fat separates and begins to harden. I scoop out the fat and save it for use in baked beans instead of other fats/oils. Lends a killer flavor. The remaining separated drippings are combined with the other half of the foiling juice that I didn't use. This is then cooked down to our preferred consistency. This is what we use as our standard for sauce for our ribs. If done well, your ribs won't need much sauce anyway.
    chef jimmyj likes this.
  9. chef jimmyj

    chef jimmyj Epic Pitmaster Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Could not have answered better myself! Nice job JWB...[​IMG]coming to you...JJ
  10. This looks awesome i am replying so I can find this recipe again, Thanks Chef
  11. chef jimmyj

    chef jimmyj Epic Pitmaster Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    LOL...Your Welcome! Anything else you can think of just PM. I share my recipes or will work with you to make something up...JJ
  12. roadkill cafe

    roadkill cafe Smoking Fanatic

    Snowdog...You're going to love Chef's Foiling Juice. I made a large batch that I used with a couple butts (17 lbs. worth) and took to a family gathering along with about 5 bottled sauces. About 25 folks there and only 1 person went for a bottle. Everyone else chose the Jimmy Juice and thought it was killer.

  13. I saw this post before the fourth, and that was my plan for my first ribs, and couldnt find it again, so this is my new bookmark method, until i figure out a better way. Thanks again
  14. snowdog:  there should be a 'subscribe' button between the title and 'start a new thread' button... ;)
  15. daveomak

    daveomak Epic Pitmaster OTBS Member SMF Premier Member

  16. s2k9k

    s2k9k AMNPS Test Group

    It's also at the top and bottom of every page of a thread.

    Another good way is to use Evernote Webclipper.
  17. jwbtulsa

    jwbtulsa Meat Mopper

    Trust me, it's good stuff on pork. I tweaked it a little and it is pretty much like Bone Sucking Sauce that you buy in stores. Thin enough without the butter for pulled pork and a great glaze for ribs. Occasionally, I add extra crushed red pepper for a kick.
  18. roadkill cafe

    roadkill cafe Smoking Fanatic

    I have a folder set up in Internet Explorer, Favorites labeled Smoking Meats Recipes and just save the page link there.

  19. Thank you for the additional information.  I tried this recently and it was outstanding.  I had some problems with the tenderness of my ribs (although the rack with this juice was by far the best), so once I get that sorted out I can't wait to try this again.  Some pics are in this post:  http://www.smokingmeatforums.com/t/144922/three-racks-of-baby-backs-need-a-little-advice-qview
  20. chef jimmyj

    chef jimmyj Epic Pitmaster Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    After reviewing your post of the ribs, I would say a little more time in foil with the Foiling Juice, 30 Minutes, would make a difference. You can always take the time off the last hour to stay within the guideline 5 hour cook time of 2-2-1. The only addition to JWB's great instructions is, I cook Meat Down during the foiling stage as this gives max contact with the Juice. I like tender but not exactly Falling Of the Bone...JJ
    Last edited: Jul 13, 2013