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Thread: Let's Marinade Some Ribs

  1. #1
    Boolit Grand Master

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    Let's Marinade Some Ribs

    I have a standard marinade I use but wanted something a little less salty so tried this. I will give it and then post the modifications I made.

    1/3 C Extra Virgin Olive Oil
    1/2 C Brown Sugar
    1/3 C Soy Sauce
    1/4 C Beef or Chicken broth
    3 TBS apple cider vinegar
    3 garlic cloves
    2 tsp Worcestershire sauce
    1 TBS Paprika
    1/2 TBS chili powder
    1 tsp kosher salt
    1/2 tsp black pepper
    1/4 tsp cayenne pepper (optional)

    The ribs for and overnight soak.

    I changed the following.
    Brown sugar I used a mixture of molasses and peach syrup because I'm a big fan of molasses.
    Paprika I used Smoked Paprika but not sure that made a difference
    Chili powder/black pepper/cayenne pepper I used some hot sauce. Specifically I used this Pink Peppercorn Sauce https://heatonist.com/products/butte...=8127802933364 and a little shot of Old Bay.
    I threw in a shot of liquid smoke then let it roll.
    Smoke over apple pellets for a few hours then wrap in tinfoil with butter to let cook an hour over 350.
    Worked ok

    I might use a little more Soy next time as I think a little more salt would have been good
    I Am Descended From Men Who Would Not Be Ruled

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  2. #2
    Boolit Master

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    Are we talking beef or pork ribs?
    Or does it matter?

  3. #3
    Boolit Grand Master Good Cheer's Avatar
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    This morning I'm using basically a soak of grape juice, apple cider vinegar, chimichurri and Tony Chachere's on some brisket.
    Will use a rub before it goes on the pit.

  4. #4
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    Quote Originally Posted by dale2242 View Post
    Are we talking beef or pork ribs?
    Or does it matter?
    With that sugar content I am guessing pork... although some people like sweet on beef... I don't! Beef gets a savory marinade or more often just a dry rub overnight marinade in the fridge

  5. #5
    Boolit Master
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    Anathema! Pork ribs just need a good dose of salt! Dip it in the syrup of your choice at the table! Don't drown your food!

  6. #6
    Boolit Master
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    for pork ribs I use
    1/3 cup each. garlic powder, salt, smoked paprika, and raw sugar
    1 tablespoon onion powder
    1 teaspoon black pepper and chili powder
    1/2 teaspoon each, cyanne pepper and cumin

    coat the slab of ribs with it, cover and put in refrigerator overnight.
    the salt and sugar melting helps all the other spices get absorbed into the meat.

  7. #7
    Boolit Master

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    I`m with MaryB.
    I use a sweeter rub on pork ribs.
    I don`t care for sweet on beef.

  8. #8
    Boolit Grand Master

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    Quote Originally Posted by MaryB View Post
    With that sugar content I am guessing pork... although some people like sweet on beef... I don't! Beef gets a savory marinade or more often just a dry rub overnight marinade in the fridge
    Pork
    I Am Descended From Men Who Would Not Be Ruled

    Fiat Justitia, Ruat Caelum

  9. #9
    Boolit Grand Master

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    Ill try the other ones here. My original included soy sauce and its very good but salty
    I Am Descended From Men Who Would Not Be Ruled

    Fiat Justitia, Ruat Caelum

  10. #10
    Boolit Grand Master

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    Quote Originally Posted by farmbif View Post
    for pork ribs I use
    1/3 cup each. garlic powder, salt, smoked paprika, and raw sugar
    1 tablespoon onion powder
    1 teaspoon black pepper and chili powder
    1/2 teaspoon each, cyanne pepper and cumin

    coat the slab of ribs with it, cover and put in refrigerator overnight.
    the salt and sugar melting helps all the other spices get absorbed into the meat.
    Try adding a couple tablespoons of ground coffee to that mix. You may like it. I was surprised the first time I did it on a whim. Now I use it almost all the time.
    Wayne the Shrink

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