• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Foiling Juice...Chef JimmyJ

dmontgomery

Newbie
27
10
Joined Dec 2, 2012
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

thanks
 

jwbtulsa

Meat Mopper
230
17
Joined Jun 8, 2012
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.

http://www.smokingmeatforums.com/t/134061/boston-butt-ga-style-ish

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

http://www.smokingmeatforums.com/t/134972/smoking-trifecta-pork-loin-fattie-style-babybacks-and-chuck-roast

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!!    
 

jaxrmrjmr

Smoking Fanatic
491
36
Joined Apr 21, 2013
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.
 
 

chef jimmyj

Epic Pitmaster
Staff member
Moderator
OTBS Member
SMF Premier Member
Group Lead
18,397
2,819
Joined May 12, 2011
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.
 
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
 

gadsden 1

Fire Starter
51
12
Joined May 27, 2013
Can't wait to try this on my PP picnic I'm doing this weekend.  Thanks a lot for the advice!  

 

whatthe2

Newbie
9
10
Joined Jul 2, 2013
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.

Thanks.

Rick
 
Last edited:

jwbtulsa

Meat Mopper
230
17
Joined Jun 8, 2012
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.

Thanks.

Rick
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

Epic Pitmaster
Staff member
Moderator
OTBS Member
SMF Premier Member
Group Lead
18,397
2,819
Joined May 12, 2011
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.
Could not have answered better myself! Nice job JWB...
coming to you...JJ
 

snowdog71

Smoke Blower
96
16
Joined Jun 16, 2013
This looks awesome i am replying so I can find this recipe again, Thanks Chef
 

chef jimmyj

Epic Pitmaster
Staff member
Moderator
OTBS Member
SMF Premier Member
Group Lead
18,397
2,819
Joined May 12, 2011
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
 

roadkill cafe

Smoking Fanatic
729
24
Joined Jan 28, 2012
This looks awesome i am replying so I can find this recipe again, Thanks Chef
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.

Steve
 

snowdog71

Smoke Blower
96
16
Joined Jun 16, 2013
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
 

supercenterchef

Smoking Fanatic
599
14
Joined May 26, 2011
snowdog:  there should be a 'subscribe' button between the title and 'start a new thread' button... ;)
 

s2k9k

AMNPS Test Group
11,331
180
Joined Sep 8, 2011
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

snowdog:  there should be a 'subscribe' button between the title and 'start a new thread' button... ;)
It's also at the top and bottom of every page of a thread.

Another good way is to use Evernote Webclipper.
 

jwbtulsa

Meat Mopper
230
17
Joined Jun 8, 2012
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.
 

roadkill cafe

Smoking Fanatic
729
24
Joined Jan 28, 2012
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
I have a folder set up in Internet Explorer, Favorites labeled Smoking Meats Recipes and just save the page link there.

Steve
 

whatthe2

Newbie
9
10
Joined Jul 2, 2013
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.
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
 

chef jimmyj

Epic Pitmaster
Staff member
Moderator
OTBS Member
SMF Premier Member
Group Lead
18,397
2,819
Joined May 12, 2011
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:

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.