Rub plus marinade Ribs?

Unknown

Does anyone else attempt to enhance the flavor of your spare rib cook by using a rub first, for an hour plus, then letting the spares sit in a marinade over night? I heard about this earlier tonight and thought I would try it.

Nature Boy

Fraser,
If you do this, it would probably make sense to reverse the order, and marinade first. Shake off the marinade and then rub. I'd be real careful on the salt though. Just a rub (if applied too heavily) can make ribs salty, as there is lots of surface area, and very little meat. Might make sense to cut the salt back in both the marinade AND the rub, or to totally cut the salt in the marinade.[p]Just thinkin.
Have fun!
Chris

Unknown

Nature Boy,[p]Okay, great. The recipe actually calls for boiling the ribs in the marinade before grilling them. I think this is why the cook had the order reversed. I have heard that boiling ribs can turn them tough so I wont boil em. They were sitting in the marinade made of Beer, Hot sauce, and horseradish all night.

Nature Boy

Fraser,
Wow. That overnight bath sounds interesting. Should give you a nice layer of flavor underneath the rub, and doesn't sound like much salt. You definitely did the right thing by not boiling 'em! [p]Have fun!
Chris

Unknown

Nature Boy,[p]Well, the ribs are just about finished. The last 60 minutes have been spa time for the ribs while I periodically paint them with sauce. The sauce is very sweet, and should interact nicely with the deep flavors in the marinade. [p]Sauce:
Black Cherry Soda (Reduced)
Ketchup
Chopped Garlic
Brown Sugar
Worchestershire Sauce
S/P to taste[p]The ribs look amazing so far, I will take some pics if anyone cares.[p]Fraser

Nature Boy

Fraser,
everybody cares about pixtures. We wanna see what you done.Sauce sounds intyrestin too.
Cheers!
Chris