Apple Cidar Vinegar and Ribs

Unknown · July 2005

Hey guys! I got some info (thanks chuckls!) that made me wonder...Can you apply Apple Cidar Vinegar as the marinade on your ribs along with your seasoning of choice and let them sit overnight??? Or would it be better to use a spray bottle with the cidar throughout the cooking process??? Or, what about adding the apple cidar towards the end of cooking and wrapping the ribs in foil for about an hour??? I like to eat my ribs with the option of adding sauce, I like some dry and some wet. Any suggestions would be appreciated!!!

Crab leg · July 2005

Matty,
I think overnight would render the ribs mushy, but that is an opinion, as I have never tried it. I would go with the spraying. If you are going to wrap them, keep an eye on them so they don't get too wet. Just my thoughts. Hope this helps.
Seth

Three-Legged Pig · July 2005

Matty,[p]Yes you can, but it is best to do 1/2 water and 1/2 apple cider vinegar mix. Brush this mixture on the ribs (about a quarter cup mixture on each side) and then rub in your dry rub. Wrap in plastic and refrigerate overnight.[p]Then cook em low and slow. I don't think it would hurt to spray if you use this method but I would not foil them during the cook.[p]You could sauce them at the end if you want - or not - both ways woork fine.[p]This method is in John Willingham's book "John Willingham's World Champion Bar-B-Q". [p]I have not done this method on my BGE (I am a fairly new BGE owner), but I have done it on another smoker very successfully.[p]Good Luck[p][p]

Unknown · July 2005

Will that leave them with the "fall off the bone" consistency??? I heard wrapping them in foil at the end (i.e. 3hrs indirect 1 hour in the foil)would produce these results???

Three-Legged Pig · July 2005

Matty,[p]When I have done them this way, they did not fall off the bone. They did pull away clean (fork tender, kinda like a medium well beef tenderloin I guess). They were very good![p]If you want them to fall off the bone, go ahead and do a 3-1-1 -- they will be sure to fall off.[p]Again, I didn't do them on the BGE, which should keep them more moist than the steal contraption I used.[p]Also, just to be clear, I did not wrap them tight after rubbing -- I put them in a large plastic bag and sealed them.[p]Hope that helps

chuckls · July 2005

Matty,[p]I'm glad that your visit to my first ribs page was helpful![p]To clarify, I mix apple cider vinegar (1/3 portion) to apple juice (2/3 portion). Then I spray during cooking, starting about 1 1/2 hour into the cook. I spray every 20-30 minutes, enough to wet down the rub on both sides of the rack.[p]I picked up this tip from a cooking demonstration by Paul Kirk (the baron of BBQ) in Breckinridge CO last year. It really made a difference for me![p]Be sure to post the results of your cook. We all can learn from both good and bad cooks (but your cook won't be bad!).[p]Happy Eggin'[p]Chuck[p]Chuck

Three-Legged Pig · July 2005

Matty,[p]I found this link to Willingham's Recipe.[p]
[ul][li]Willingham's World Championship Ribs[/ul]

Apple Cidar Vinegar and Ribs

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