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Marinating ribs!

 
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Bullpup969
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Joined: 20 Sep 2012
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PostPosted: Sep 22 2012    Post subject: Marinating ribs! Reply with quote

How many of you marinate your ribs? What do you use? Thanks for any info.
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SoEzzy
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PostPosted: Sep 22 2012    Post subject: Reply with quote

I don't marinate my ribs, I don't brine them, though some ribs can be bought that way, I don't boil my ribs first either.

Some people rub them down the night before, but if your rub contains a lot of salt and you leave it on too long it can start to cure them and make them in the ham.

I don't do any of that, I start the fire in my pit, then go prepare my ribs, when the ribs are prepared and the fire is hot I put the ribs on the pit and smoke them.

That's how I do them you may get other answers from other people!
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Mish
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PostPosted: Sep 22 2012    Post subject: Reply with quote

I use a dry rub couple hours before they go on the cooker if I remember, if not they get rubbed 30min before while cooker gets to temp.

If you want to marinate use one that goes well with the type of meat your going to cook. Half the fun of cooking is trying new things and seeing what you like.
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roxy
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PostPosted: Sep 22 2012    Post subject: Reply with quote

I once tried the Rootbeer thing and did not care for the results..

I am in the fire the smoker and prep the ribs camp myself.
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masoncat1
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PostPosted: Sep 22 2012    Post subject: Reply with quote

I would never marinade ribs.

And I will never use Tyson ribs again because of their packaged marinade.
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KP Duty
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PostPosted: Sep 22 2012    Post subject: Reply with quote

SoEzzy wrote:
I don't marinate my ribs, I don't brine them, though some ribs can be bought that way, I don't boil my ribs first either.

Some people rub them down the night before, but if your rub contains a lot of salt and you leave it on too long it can start to cure them and make them in the ham.


Is there still somebody that GASP Shocked boils ribs.
I do just a rub, sometimes rub spares overnight, keeping salt to a minimum.
What ever way you do it and you like it, that's the right way Very Happy
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SoEzzy
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PostPosted: Sep 22 2012    Post subject: Reply with quote

Funnily enough I saw Bobby Flay do it on Iron Chef Last night, Alton Brown explained for the viewers that the 1 hour cooking time forced Bobby to do them that way... personally I just think it's the way he likes to cook them! Shocked Rolling Eyes Laughing
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MacEggs
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PostPosted: Sep 22 2012    Post subject: Reply with quote

roxy wrote:
I once tried the Rootbeer thing and did not care for the results..

Wow, dude! I have actually done that, too!
And I, too, did not care for the results, either.
However, it was my first time smoking ribs,
so I didn't know what I was doing anyway. Crying or Very sad

Now, I am along the lines of what Mish said.
A couple hours before they go on the cooker, they get rubbed ....
Then wrapped in Saran, and into the fridge for 1-2 hours.
Once I'm outside, I don't venture into the kitchen much. Very Happy Cool
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masoncat1
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PostPosted: Sep 22 2012    Post subject: Reply with quote

SoEzzy wrote:
Funnily enough I saw Bobby Flay do it on Iron Chef Last night, Alton Brown explained for the viewers that the 1 hour cooking time forced Bobby to do them that way... personally I just think it's the way he likes to cook them! Shocked Rolling Eyes Laughing


I've seen Flay cook ribs without marinating them too.
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BluDawg
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PostPosted: Sep 22 2012    Post subject: Reply with quote

I prefer to marinate mine with Pecan Smoke. Smile
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feldon30
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PostPosted: Sep 23 2012    Post subject: Reply with quote

Dry rub 30 min to 1 hour before. Let em ride for 3 hours.

I do foil and add some glaze (thinned BBQ sauce) near the end, but I have never found ribs to need a marinade. Oh and Just Say No to chemically altered ribs. That's "Self Basting" and any ribs with phosphates.
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Gray Goat
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PostPosted: Sep 24 2012    Post subject: Reply with quote

I usually trim the ribs, let them come up to room temp. and apply my rub, then into the cooker. I have made Asian style ribs a few times and marinated them overnite and they were great. There are no rules, give it a shot Very Happy
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Skidder
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PostPosted: Sep 24 2012    Post subject: Reply with quote

Soak mine in Kosmos Q pork soak for a few hours then dry rub. Got our first 1st place rib win doing them this way. Musta did something right.
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QTEX
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PostPosted: Sep 26 2012    Post subject: Reply with quote

masoncat1 wrote:
SoEzzy wrote:
Funnily enough I saw Bobby Flay do it on Iron Chef Last night, Alton Brown explained for the viewers that the 1 hour cooking time forced Bobby to do them that way... personally I just think it's the way he likes to cook them! Shocked Rolling Eyes Laughing


I've seen Flay cook ribs without marinating them too.


Bobby should stick to kitchen food, ever notice he absolutely chars/burns everything on the grill?, then calls it good, lmao everytime.
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GeorgeH
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PostPosted: Sep 27 2012    Post subject: Reply with quote

I usually apply the rub to my ribs the day before the cook although I use a reduced salt version of my rub. If I used the regular version of my rub, the ribs would be way too salty. I see it as a way to reduce salt intake. Also, when the salt enters the ribs, it brings some of the spices along with it so it makes the spices permeate the meat better.

I did try some ribs once at a BBQ school I attended a long time ago where one of the cooks grilled some ribs that were marinaded in Italian Salad dressing. It was definitely a different kind of flavor but it was good.

George
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Mahoney86
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PostPosted: Sep 27 2012    Post subject: Reply with quote

I put some beef short ribs on the smoker the other day for a mid day snack before the big meal.

Applied a little bit of olive oil to them, rubbed with salt/pepper and a touch of garlic. I then added Red Stag Black Cherry bourbon into a bag for a marinade and let sit over night. Smoked for 2hours.

Personally think they would have been much better with just normal bourbon as IMO felt beef should not taste cherry like, but my guests loved them. The sugar from the bourbon made a nice almost sweet glaze texture on the ribs as well. Going to try it again sometime but with just regular Jim Bean
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stinkpickle
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PostPosted: Sep 28 2012    Post subject: Reply with quote

Not I. I start the cooker, season the ribs, and throw 'em on.
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roxy
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PostPosted: Sep 28 2012    Post subject: Reply with quote

Mahoney86 wrote:
I put some beef short ribs on the smoker the other day for a mid day snack before the big meal.

Applied a little bit of olive oil to them, rubbed with salt/pepper and a touch of garlic. I then added Red Stag Black Cherry bourbon into a bag for a marinade and let sit over night. Smoked for 2hours.

Personally think they would have been much better with just normal bourbon as IMO felt beef should not taste cherry like, but my guests loved them. The sugar from the bourbon made a nice almost sweet glaze texture on the ribs as well. Going to try it again sometime but with just regular Jim Bean


Beef ribs are different than pork ribs for sure. That sounds like a killer idea none the less. I have not had me beef ribs in a long time. I think a trip to Toronto is in order before too long..
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