Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
rib experiment
Options
Zyme
Posts: 180
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?
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
-
Zyme, thanks for being a point person on this. I haven't done ribs yet so I am collecting ideas. Anything Egged is better.
-
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.
Capt Frank
Homosassa, FL -
oh yeah, that's the same sauce we put on pulled pork. Absolute heaven.
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 164 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum