Buttermilk Ribs

Spring Chicken

I tried something different today. Soaked some BB Ribs overnight in buttermilk. The thought was that the enzymes in the buttermilk would help to break down the tissue a little to make them more tender. Or something like that.

I rinsed the buttermilk off, dried them and added some Rudy's rub from Rudy's BBQ Restaurant just up the street. I cooked the ribs indirect @ about 275, spritzing with some white grape juice every now and then.

Then I wrapped the ribs in foil for about an hour and let them ride out the rest of the day. Overall cook was about five hours.

They were fall-apart tender but a little spicy-hot for our tastes. I probably should cut back on the amount of rub. Or better yet, use Dizzy Pig rub that is mild enough that it doesn't assult my tastebuds.

Even so, they were my best ribs so far and quite a bit better than some ribs I've eaten.

Just thought I would tell y'all about it.

Spring "Rib Bone Sticking To The Smile Bone" Chicken
Spring Texas USA

mojo

I'm gonna give those a try, thanks for sharing!

Firetruck

Leroy, I sometimes soak venison in milk or buttermilk, I've never thought about ribs. Sounds like something to try, thanks for the post.

RRP

I remember several years back that using buttermilk to soak chicken was a rage for a while. I thought I had saved some recipes but find nothing now. Thanks for the reminder, though our favorite anymore is using zesty Italian salad dressing to marinate chicken - not that yard birds are tough, but it imparts a nice taste.

Unknown

Leropy,

In a galaxy long ago and far away an Egger named King 'O'Coals used to make a gloop of buttermilk and different rubs for almost everything as I recall. Including his low n slo's for butts and shoulders.

RRP

actually I knew that. I just didn't want to say "go to the P board where he lives now!"

stike

alton brown does pan fried chicken with a buttermilk soak.