Quote:
Originally Posted by tabs
And the final product...The tin foil is put on after the meat has smoked for 2 or more hours. The foil imparts a bit of steam which makes the ribs nice and tender, fallin off the bone. I also as of late just make my ribs naked and apply the sauce at the table. The sauce generally should be applied during the last 15 to 20 minutes of cooking just long enough for the sugar to caramelize in the sauce. The ribs below have NO sauce on them
The idea is to impart a SUBTLE Smoke flavor that does not OVERPOWER the taste of the meat. Various woods impart there own unique flavors. Almond gives a slightly nutty flavor.
I use hardwood logs that are burned down into coals so there is no need to soak anything. If one is using CHIPs on a Grill or Smoker then one would soak them so that they smoke for awhile and don't just burn up.
One can use Soy Sauce, beer, wine, whiskey etc to the water and it will give a slight taste of that ingredient. Whiskey is 40% to 60% alcohol the rest is flavored water.
My little Chihuahua...there is a difference between Grilling and BBqing...BBqing is slow smoking of meats etc. Grilling is for fast and hot searing and cooking.
A great Margarita can be made with Limeade cut 2 1/2 water to 1 Limeade along with Tequilla and if desired Contreau or Triple Sec. I happened to forget to put in a wedge of Lime in this paticular Gin & Tonic. I just like to add olives thats all. Santa Barbaras stuffed with Jalepenos.
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You need to pay "Nathan's Dad" for BBQ lessons. Master baiter, maybe, bbq poser.