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48 hour Jim's Jack sauce marinade - pics!
chuckls
Posts: 399
<thanks everyone for responding on my previous 'broadband survey' post - looks like it's OK to post multiple pictures...>[p]OK so I marinaded these beef short ribs for 48 hours using Jim's Jack sauce. As Jim kindly pointed out, his sauce is a finisher, not a marinade. Oh, well - I turned it into a marinade by adding 1/2 cup of pineapple juice in place of the Jack.[p]Here's how things turned out:
Marinade 48 hr.
Fire the egg (large) to 350.
Wipe off as much sauce as possible with fingers (so it doesn't char).
Place the ribs on a grid extender, over a drip pan.
Add a couple of chunks of mesquite.[p]Here's the ribs going on:
[p][p]After 30 min:
[p][p]Done! One little cowboy is a little black - he was hanging out past the drip pan, you can see that in the 1st photo
[p][p]Off the grill and headed for the dinner table:[p]
[p][p]
Just FYI, I use a Sharper Image instant temp probe - it's fast and accurate but I have to lift the dome to measure the temp...[p]
[p][p]
Gotta run - the egg's heating up and I've got to get the brisket rubbed - Elder Ward's world class brisket -
Marinade 48 hr.
Fire the egg (large) to 350.
Wipe off as much sauce as possible with fingers (so it doesn't char).
Place the ribs on a grid extender, over a drip pan.
Add a couple of chunks of mesquite.[p]Here's the ribs going on:
Just FYI, I use a Sharper Image instant temp probe - it's fast and accurate but I have to lift the dome to measure the temp...[p]
Gotta run - the egg's heating up and I've got to get the brisket rubbed - Elder Ward's world class brisket -
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