I just got a new electric digital Master-Built smoker and plan to smoke some ribs this week-end. Some recipes call for an over night marinate with apple juice and spices. What do you guys and gals do? Marinate before smoking or not? Any other suggestions?

medxam

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Doc Garrett
Dead Man's Doctor

Mmmmm RIBS!!!

First question is what rib?

There's gonna be so many responses. Everybody has a opinion.

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Dum vivo cano

Ill PM you my famous marinade.

I never marinade baby backs. I prefer a rub followed by a mop. Think MoJo but not the bottled stuff. I'll make my own.

Nobody ever wants to add BBQ sauce when they're done. It's a totally different thing.

Any way you like them you gotta go "low and slow".

Added....Wood selection.

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Dum vivo cano

i use the rub this guy sells..
have done the overnight marinade before, but have not found one i like..
i smoke something about 2-3 times a month(in the smoker not something rolled )

Smoking Meat - The Complete How to Smoke Meat Guide

we have no interest in this company

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is it just me?

If you soak in a 50/50 mix of water and vinegar, it tenderizes the meat.

medxam,

Now you've went and done something that can be as addictive as S&W'S.

People spend lifetimes with BBQ, fight and argue about it too. Dry or Wet ribs have even started family feuds in parts of the country.

Carolina People have their way of BBQ, the folks from MEMPHIS, KANSAS CITY, and especially TEXAS swear by their own. TEXANS don't really consider PORK as BBQ at all, Beef Brisket is their bag.

I see you're in N.C., now down your way some folks look to MUSTARD BASED SAUCES, other to VINEGAR/TOMATO BASED ONES. (one of my favorites is Carolina Red Sauce which is vinegar based, especially on some pulled pork sandwiches.) I've found Carolina Red to be a somewhat additive taste, I just love it.

For ribs I usually work a dry rub into them, plastic wrap and refrigerate overnight. Smoke LOW and SLOW 225/250 degrees, mop or spritz with apple juice, sauce at the end on the Grill or just a favorite or different sauces at the table.

For Poultry, especially Turkey, I brine it first then 1/2 of the time I even DEEP FRY them. Thick Pork Chops really turn out really nice and juicy if you BRINE them first before the smoking.

Pork Butt or Shoulder, I dry rub and refrigerate before INJECTING apple juice and spices, then LOW and SLOW baby.

Good Eating my friend, enjoy your new smoker.

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NRA Pistol/Rifle Inst. RSO

+1000.

I copy this very same way from Dry Rub to Wood.

I will add that Home Depot offers small bags of wood. Apple, Cherry, Mesquite, Hickory and I think one more but I need to leave to start Gun Shopping and my mind is elsewhere. You Understand.

I only use a rub (Bad Byron's Butt Rub) and put the apple juice or vinegar in the water pan. I prefer the fruit woods and go conservative with the smoke. Might have to go get a slab myself!

Baby Back Ribs? Only if they are made from real babies...

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Dave

There are a gazillon ways to do ribs. Everyone has their favorite. Depends on what part of the Country. Dry or Wet.

I have cooked them all kinds of ways.

My new favorite and easiest is to cut them in 2-3 rib sections put them in a large covered baking dish. Rub them with blackening spice or any rub you like. cover with a mixture of apple juice and some BBQ sauce and bake for 45 min at 450*.

Then finish them on the grill.

No Grease and falls off the bone.

I have a wood smoker also and found the above way makes better ribs but when using the smoker I just use a dry rub and hickory wood.

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Still Running Against the Wind

World's best rib rub. Even says so on the can.



http://www.amazon.com/Szeged-Rib-5-O.../dp/B000S4BBA6

I marinade all my Ribs overnight in
Mott's Natural 100% Apple Juice
Its not filtered as much so it has some of the Pulp left in it

I dry them out a bit and put on my own Rub

My Mop is a combination of some of the Apple Juice and a bit of my BBQ Sauce

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Compact 9mm Just my $0.02

I have a new Cajun microwave I just tested out the other day with both baby back and spare ribs. All I did was rub them and cook them. They actually came out fairly well. That is the first time I can ever remember cooking pork ribs. My go to ribs are beef, along with beef brisket.

I also threw a couple of chickens in there, one marinated in balsamic vinegarette and one in a combo of pineapple and lime juice. Both were unbelievably good.

bob

Actually Texans do consider pork as BBQ, as well as beef. The confusion comes when someone says BBQ and they are talking about cooking over direct heat at a high temp. That is grilling. BBQ is consider low and slow.

Cooking ribs is not that hard. Spares, 200-225 3hrs open, 2 hrs foiled, 1hr open. Babybacks at the same temp but use 2-1 1/2-1.

Use whatever rub you want on them. S&P and maybe a little Cumin and some paprika for the rub If you're gonna sauce, do it at the end so it won't burn.

Enjoy cooking and eating them!

I use a rub, and I make a good complementary sauce for finishing.

marinading is a good start if you're new to BBQ--low and slow--or if that's the way for you to get the taste you want.

Whatever you choose to do...do NOT boil them first.

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Soli Deo Gloria

HUH?
I tried soaking them, rubbing them, and BBQ sauce.
I never could get them lit....

How in the world are y'all smoking yours?

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In dog years I'm dead.

What rolling papers ya using?

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Still Running Against the Wind

I dont use a marinade when using my MB smoker. I just use a rub, but will use half water and half apple juice in the lower pan with a couple of oranges quartered.

clean silver skin off back, rub with dry jamican jerk rub and let in fridge 24 hours. Then brine in solution of full flavor molasses and salt (bout 1 gal water, 1/2 bottle molasses and salt to suit) for 24 hours. Then low and slow couple hours till done with occasional basting.

Dry Rub overnight in Refrig, then make super secret bourbon-mustard pineapple glaze.

Dry rub only smoke with Hickory at 240 til meat is lose from bone (about 4 hours)