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Apple Cider Vinegar Brine For Pork

Rascal
Rascal Posts: 3,923
in EggHead Forum
I have some bone-in, and boneless  pork ribs to go on the grill tomorrow.  My plan is to marinate them all in ACV for a few hours, apply a pork-friendly rub, and then grill over low-medium heat for about 3 hours, basting with Blues Hog Red briefly towards the end of the cook.  Any help or comments would be most appreciated.  TIA!!~~
Rascal
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Comments

  • JethroVA
    JethroVA Posts: 1,251
    I've never marinaded meat in pure ACV. My guess is that it might be real strong. Let us know how it turns out. 
    Richmond and Mathews County, VA. Large BGE, Weber gas, little Weber charcoal. Vintage ManGrates. Little reddish portable kamado that shall remain nameless here.  Very Extremely Stable Genius. 
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  • Ladeback69
    Ladeback69 Posts: 4,484
    I'm with @JethroVA on it May be to strong.  I have used ACV, but add it to some water wth the rub I am using and I only would do this with pork butts. I have never marrinated ribs.  I am interested in the outcome too.
    .
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • Angus1978
    Angus1978 Posts: 390
    @Rascal
    so how'd it turn out?
    LBGE and Primo XL Plano TX All right all right alllll riight
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  • fishlessman
    fishlessman Posts: 34,589
    too late probably but a common portuguese recipe for pork is 2 parts acv, 1 part white wine, red chili flakes, and garlic. usually done with a shoulder but my grandma did it with fatty pork chops mostly
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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