Foiled Back Ribs Cook and a question or two

[Dave Russell]

Saturday was a crazy day, and I almost aborted this cook. So please forgive the last minute pics of what started off as half a dozen large pork back ribs, avg. just under 3lbs. each. The recipe was the new and improved version of Chris Lilly's pineapple sweet ribs found in Southern Living's Big Book of BBQ.

The main change is apricot nectar in the foiling ingredients, but I've got a question about the minced garlic. I really liked what it added, but found it hard to control how much would get poured out of the measuring cup with the juice and nectar, and I'm thinking that's why some of my bites got just a bit too much. I suspect that the garlic really doesn't start doing it's thing in the liquid until it's heated, but would like to be wrong. I'm not much of a cook, though, so I'm asking ya'll. Would it do any good to mix the liquid ahead of time and then strain out the garlic before using?

Who says you can't foil and get good bark?

First things first!

 

[Russ Sylvester]

It's really hard to get particulate (minced garlic in this case) suspended and keep it suspended in a container. I've had some luck with putting a portion of the liquid and the particulate in a drink blender and give it a good whirl. Then it becomes close to an emulsion and stays mixed a lot longer. I'll pour the blender cup into the rest of the liquid and just stir with a spoon.

I've had the most luck with my pork & brisket injections. I'll mix them up a day or two in advance to let the flavors steep/mingle before injecting.

Russ

 

[Dave Russell]

Thanks, Russ. I guess I'll smash the garlic into a paste and give the blender a try next time.

 

[Dave Russell]

By the way, Russ. I tried your suggestion of leaving the foil open after the first doneness check and to start saucing. Worked great, so thanks a bunch!

 

[Russ Sylvester]

Glad it worked for ya. Always feels good to re-pay some of the Q karma that I got when I first started out.

Russ