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rib experiment

ZymeZyme Posts: 180
edited 1:33AM in EggHead Forum
So we tried a rib experiment yesterday. Baby backs marinaded in stubbs were smoked at 215F for three hours before getting put in tin foil with one of the following:
1) Guiness
2) cabernet
3) sherry
4) Makers Mark

They then went back on for an hour at 240F.

The results (that obviously reflect our opinion, and you might differ): we liked the sherry the best, which is surprising for us cause we're not big fans of that flavor, usually. The wine was ok, but really doesn't contribute flavor. The Guiness is alright, and the flavor of the marinade comes through. The Makers Mark was not good--really too strong and after an hour on the grill gave a bitter flavor.

All in all, I think we still prefer just basting the ribs with sauce instead of any of these! But maybe sometimes the sherry would be interesting. I think most people use apple juice, right?

Comments

  • 'Q Bruddah'Q Bruddah Posts: 739
    Zyme, thanks for being a point person on this. I haven't done ribs yet so I am collecting ideas. Anything Egged is better.
  • Capt FrankCapt Frank Posts: 2,578
    Yes, I think most use an apple juice base. I use about 4 parts juice to one part cider vinegar, plus a little worchester. I also add some of this same mix to pulled pork as I am pulling it. B)

    Capt Frank
    Homosassa, FL
  • ZymeZyme Posts: 180
    oh yeah, that's the same sauce we put on pulled pork. Absolute heaven.
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