3/2/1, use liquid when braising?


 
D

DavidD

TVWBB Super Fan
When transitioning from the 3 hr open smoke session to the 2 hr foiled stage, should a liquid like water, beer or apple juice be added or is it better to simple wrap the ribs in foil dry?
 
Up to you. An addition of liquid will allow for more efficient cooking sooner - but this is not required for ribs as their moisture/fat content is sufficient without. If you wish to add a liquid do so as a flavor addition. With that in mind, concentrate the flavors a bit before adding the liquid - via reduction.
 
Hi,

I use frozen apple juice concentrate mixed 50:50 with water. Be sure to save the liquid from the foil and add some to baked beans.

Al
 
My only experience with foiling and adding liquid (apple juice) got mixed results. I'm sure it increased the cooking time and the ribs were fall off the bone. However, I added too much apple juice and it made them a little soupy and clean up was not as easy.

Cheers
 
I foil dry.

I find that extra liquid accelerates the cooking too much and I tend to overcook the ribs. Additionally, I felt that it resulted in a "washed out" rib. Rather than adding an apple juice flavor to the rib, I added a porky/smokey taste to the apple juice.

I use the foil to even out the cooking end to end and to halt the formation of the bark after 3-4 hours.
 
Though apple and pork are a nice combination, try either a different juice with full fruit but a significant sour component (tamarind, pomegranate) or try cutting the sweetness of any sweet juice (apple, pineapple, mango, et al.) with a sour juice or a souring agent. Just a couple or three T, at least somewhat reduced, meat down. If you wish, do a light reapp of the rub after foiling. See what you think.
 
When I wrap in foil, I will usually mop the meat or spray with apple juice so there is a little bit of liquid to steam the meat.
 
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