vinegar and ribs

[ga.rick]

does anybody here rinse or soak your ribs in vinegar before rubbing and smoking.

thanks in advance.

good smokn!

 

[sloweredcivic]

Like straight vinegar? I think that would be a bit strong... Don't you?

 

[corn cob]

Sometimes a quick rinse....Never a soak!!

 

[flbobecu]

Sometimes a quick rinse....Never a soak!!

Just curious - why a "quick rinse"? Does vinegar do anything when used as a "rinsing" agent? 
 

 

[corn cob]

Just curious - why a "quick rinse"? Does vinegar do anything when used as a "rinsing" agent? 
 

Not much more than water....Ribs from cryovac packaging can sometimes be a little "bloody"~~ Rinsing them off kinda freshens them up a bit. ~~ Sometimes I use vinegar ~~ There is no "magic" in using vinegar...Just something I picked up back when dinosaurs ruled the earth.
 

 

[caveman]

does anybody here rinse or soak your ribs in vinegar before rubbing and smoking.

thanks in advance.

good smokn!

I use apple cider vinegar & let them sit for about 30 minutes or so, for both sides.  I understand the acid helps to break down the meat to make smoking easier but I am not sure about that.  I only do it because I did it that way when I USED to grill them.  It's an old habit.  I wouldn't use plain vinegar though but the apple works very well.  Hope that helps.

 

[mballi3011]

Now I have heard that vinegar really tenderrizes the meat. Thats why I put it into my spritzing liquid. A little 40 vinegar to 60 apple juice mixture that is.

 

[ldrus]

i have  splashed mine with  Heinz Gourmet salad vinegar it has a real good taste i use it plain on my salads  ribs were great also  

 

[flbobecu]

Ribs from cryovac packaging can sometimes be a little "bloody"~~ Rinsing them off kinda freshens them up a bit. ~~

Sometimes I use vinegar ~~ There is no "magic" in using vinegar...Just something I picked up back when dinosaurs ruled the earth.
 

Right - I just use water too - thought maybe vinegar/cider vinegar did something water may not have - hence why I asked. :)

Thanks for replying!

 

[ga.rick]

thanks guys , yeah caveman thats where i read about using a cider/vinegar mix on a grilling website. those guys were talking 

about the same things yawl did here, drawing the blood out and making them grill/smoke a little better. they were talking

a rinse with straight vinegar or a quick soak with a mix.

 

[flash]

I do spritz with an Apple Cider Vinegar and Maker's Mark mixture.

 

[richoso1]

Let's not forget the bacteria killing powers of vinegar. I often wipe my cutting boards with vinegar, rinsing the ribs is not a bad idea. It's all good my friend.

 

[johnnybigsmoke]

I do spritz with an Apple Cider Vinegar and Maker's Mark mixture.

Now that is something I can get behind!!! Whiskey is fantastic, especially a good bourbon or sour-mash...

I have recently stumbled across "Big Peat" which is a scotch whiskey. Very, VERY smokey flavour and adds a little kick to the meat. It is a little more expensive (especially here in Canada) but a little will go a long way! Give it a shot, you will not be disappointed!!! 

Cheers,

Johnny K. 

 

[richoso1]

Now I have heard that vinegar really tenderrizes the meat. Thats why I put it into my spritzing liquid. A little 40 vinegar to 60 apple juice mixture that is.

You are right about the tenderizing effect of vinegar on meat. Vinegar is a key ingredient for Adobo, which is used to tenderize and flavor meat. Without vinegar, it's just another marinade.
 

 

[swalker]

Now that is something I can get behind!!! Whiskey is fantastic, especially a good bourbon or sour-mash...

I have recently stumbled across "Big Peat" which is a scotch whiskey. Very, VERY smokey flavour and adds a little kick to the meat. It is a little more expensive (especially here in Canada) but a little will go a long way! Give it a shot, you will not be disappointed!!! 

Cheers,

Johnny K. 

Hi Johnny,

   I use 3 parts apple juice and 1 part Captain Morgan's Spiced Rum...I think I will add a little apple cider vinegar to this and see how it does. Have never heard of Big Peat...

Thanks.
 

 

[johnnybigsmoke]

Hey swalker,

I love to use apple juice as well but I have never had any experience using rum in a spritz... I usually use a whiskey of some kind. Does the rum taste come through on the meat? Let me know as I'm very intrigued...

Cheers,

Johnny K.

 

[swalker]

Hi Johnny,

   Give it a try...Rum is made from sugar...as I have been told...so it seems to put a good bark on the meat. Give it a try and let me know what you think...I have used it for a long time now. It is just stuff we learn as we go along...Smok'in is great ain't it?

Steve

 

[flyweed]

it's the acid in the vinegar that does all the work.  If you want something that gives you the same affect, without a sour taste.....go with pineapple juice...mix a large can of pinapple juice with 1 cup of soysauce, and it's an excellent overnight marinade for ALL things pork..I do my pork chops overnight in it, as well as my Baby Back Ribs.

Good Stuff.

Dan

 

[tnbarbq]

The Rendevouz in Memphis uses vinegar on their ribs when pulling them off the grill.  I think they keep the vinegar hot.  They pull the ribs off, sprinkle with rub and mop with vinegar.  When it hits the rub on the ribs, it makes a sauce.

 

[celticgladiator]

Now that is something I can get behind!!! Whiskey is fantastic, especially a good bourbon or sour-mash...

I have recently stumbled across "Big Peat" which is a scotch whiskey. Very, VERY smokey flavour and adds a little kick to the meat. It is a little more expensive (especially here in Canada) but a little will go a long way! Give it a shot, you will not be disappointed!!! 

Cheers,

Johnny K. 

I'm kind of fond of Jameson Irish Whiskey myself......and for a summer treat I mix it with ginger ale and add a wedge of lemon and lime. ahh refreshing!!!!