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View Poll Results: Virgin smoker here. Should I foil my ribs?
Yes, foil/3-2-1 method is the best. If you don't your stupid. 5 15.15%
No, foil is cheating and makes mushy ribs. Real men don't use foil. 14 42.42%
Both are fine depending on your preference. Everyone should just shut up about it. 14 42.42%
Voters: 33. You may not vote on this poll

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Old 06-17-2010, 12:45 AM   #1
danculwell
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Jan 2010
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So it looks like there are quite a few smokers on here so I have a couple questions.

I've grilled ribs before and I always use a rub but I have never marinated them. I don't know why; I usually marinade most cuts of meat. Is there any reason not to?

I'm planning on marinading in Apfelwein over night; then a rub with some salt, spice, garlic, and brown sugar; then some sort of glaze (maybe something with maple syrup and more apfelwein, I haven't gotten that far) every half hour or so while it's cooking all morning. Smoking with hickory chips soaked in apfelwein.

How does that sound?
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Old 06-17-2010, 01:40 AM   #2
as_saturn_ascends
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sounds incredible to me

 
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Old 06-17-2010, 11:38 AM   #3
SOB
 
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I dont personally think a marinade is necessary but doesnt mean you cant do it. If you rub up the ribs and let them sit for a few hours on the counter it will basically turn into a liquid as it penetrates the meat.

My dad has been asking me about brining(sp?) ribs first. Just like the marinading I dont think it'll do much since there's not that much meat on the ribs.

What are you smoking on...Offset, UDS, WSM? The reason I ask is because if I were to open my Offset every 30 min to glaze it would take quite a bit longer to do my ribs (6 hours normally). Once I open that lid it can take a good 10-15min to come back up to temp.

Just throwing that out there...
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Old 06-17-2010, 12:41 PM   #4
SpanishCastleAle
 
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Lots of people rub some sort of yellow/brown mustard on the ribs then apply the rub. So the acid in the mustard mixed with the rub is almost like a 'marinade-paste'. TBH/IMO, it seems the mustard creates a little barrier between your precious rub and the meat, why not add some dry mustard and vinegar to the rub mixture and mix it into a paste?
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Old 06-17-2010, 01:05 PM   #5
FromZwolle
 
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sounds good to me. if you have a water smoker, omit the marinading step and add the apfelwein into the water pan. i've done this a dozen times with homemade wines and it turns out great every time.

 
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Old 06-17-2010, 03:30 PM   #6
danculwell
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Jan 2010
Coralivlle, IA
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I'm not sure what kind of smoker, my mom is going to pick one up this week for the weekend. We are all smoker noobs so I dunno. Maybe I'll only glaze it once or twice, or maybe not at all.
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dansbrew.blogspot.com
Mr. Beer Fermenter: Cider
5gal bucket fermenter (Thanks Mick) brewing supplies
6.5 Gal bucket Guiness Clone
Bottle Conditioning/Drinking:Mr Beer Wheat, Apfelwein, Graff, Grape, Lemonade, Raspberry, and Cherry Apfelwein, AHS Noble Pils (Ale)
On Deck:Who knows anymore

 
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Old 06-17-2010, 04:49 PM   #7
arturo7
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Lotsa good info here:

http://www.thesmokering.com/forum/index.php

To answer your question, I don't brine or marinate ribs.
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Old 06-17-2010, 05:11 PM   #8
SOB
 
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The mustard is just to help the rub stick to the meat and create a nice bark (or crust) on the outside.

Check out the site artuto posted and look into the 3-2-1 method (if cooking spares or 2-2-1 for baby backs).

There's also this thread with a bunch of info.

Remember, it's just like brewing...you feel like a major noob at first but with some practice, reading and asking questions you'll quickly improve on your skill.
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Old 06-17-2010, 05:27 PM   #9
arturo7
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Man, I just don't understand how someone can talk about about bark in one sentence then advocate the use of foil in the next... (blech face here)
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Old 06-17-2010, 05:47 PM   #10
SOB
 
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I use the 3-2-1 method and get exceptional bark on my ribs...almost too crunchy sometimes. All I put in the foil is butter and some brown sugar and a spritz of ACV and AC. They come out of the foil still crusty and then have another hour of smoke to crisp up even more.

The first time I did it I was directed to but some apple cider in the foil and the meat was mushy...so I know what you're saying. Ever since then I dont add the liquid and have tender, pull off the bone meat and a crispy bark.
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