- Jun 19, 2022
- 1
- 1
Hi all,
Newbie here from Ireland. Want to get ‘y’all’ thoughts on how best to do ribs.. firstly I don’t hope I offend anyone.
So.. have been smoking my ribs using a dark soye/ garlic / ginger / brown sugar.. it’s my go to but I want to start experimenting..
My question as I’ve read two separate methods is (given I live in country that is generally humid) so please let me know the order you go with.. I’m thinking;
1) leave the ribs overnight in .. orange juice or apple juice or even apple cider vinegar
Why; infuse with both sweetness and liquid. I would only apply a rub without salt overnight/ with salt only 1hr before grilling.
2) apply the rub of my choice ( I would go salty / smoked paprika and ground chilli & garlic salt.
Why? Bring the liquid back out of the meat but mix with counter salt and spice.
Cook on a indirect heat fits some smoke for 3 hours.
Q: I would reuse the liquid for basting..
do ppl do that?
Sauces for glazing .. I use a bit of honey.. but I think it works better with chicken ..
Let me know your guys though.
Also I really would LOVE some thoughts on lamb ribs.. very different meat to use
Newbie here from Ireland. Want to get ‘y’all’ thoughts on how best to do ribs.. firstly I don’t hope I offend anyone.
So.. have been smoking my ribs using a dark soye/ garlic / ginger / brown sugar.. it’s my go to but I want to start experimenting..
My question as I’ve read two separate methods is (given I live in country that is generally humid) so please let me know the order you go with.. I’m thinking;
1) leave the ribs overnight in .. orange juice or apple juice or even apple cider vinegar
Why; infuse with both sweetness and liquid. I would only apply a rub without salt overnight/ with salt only 1hr before grilling.
2) apply the rub of my choice ( I would go salty / smoked paprika and ground chilli & garlic salt.
Why? Bring the liquid back out of the meat but mix with counter salt and spice.
Cook on a indirect heat fits some smoke for 3 hours.
Q: I would reuse the liquid for basting..
do ppl do that?
Sauces for glazing .. I use a bit of honey.. but I think it works better with chicken ..
Let me know your guys though.
Also I really would LOVE some thoughts on lamb ribs.. very different meat to use