Ribs success!!!

[Mike Tag]

Used the BRITU method with my own modifications. Used stubbs BBQ rub and sugar in the raw. Did not put skewers through the ribs. Put apple juice in the water pad. Used sweet baby rays BBQ sauce. Best results I have got by far and I don't know why. Very tender ribs.

Am thinking about ding pulled pork next week. Anyone ever use pineapple juice in the water pan with pulled pork?

 

[K Kruger]

Adding juice to the waterpan is a water of juice. What very little flavor is released - and it's little; much of what is released is water - goes out with the draft.

I'm glad you're ribs turned out well for you. Adding juice to the pan was not likely the reason.

 

[Mike Tag]

I know it was not the reason they turned out well. Just put it in there because I was listing how I varied from the britu directions.

So whether I used pineapple juice or water wouldn't make a lick of difference?

 

[K Kruger]

Nope. The pineapple might perfume the air a bit but, like water, the steam is not going to 'penetrate' the ribs, nor will the flavor volatiles attach themselves and add much in the way of flavor.

If you want the flavor you're better off adding it directly, through a sauce that contains pineapple, to apply at the end of the cook or serve on the side (me, I dislike ribs sauced during cooking - so I serve on the side), or you can make a pineapple-based glaze, to be applied in a very thin veneer once or twice just before the ribs are done. Applied very thinly with a pastry brush, the glaze will add flavor but not mar the texture of the meat's surface or the rub, like applied sauce will.

I am a huge fan of the flavor profile created when fruit is added to meat, smoke and spice. Nearly every Q sauce or glaze I make has either a fruit component or is based on fruit.

 

[TravisH]

Adding aromatics to the water pan simply makes the area smell 'sweet' ... sorta like smoker potpourri.

 

[Kaz S]

I did some good ones last night. Girlfriend thinks best yet. Let sit to get to room temp for 2 hrs then I rubbed with Queen Bee and smoked 2 hours at 225 with oak. Then wrapped each rack in foil with some fruit juice. Then placed the wrapped ribs in a foil pan with about a half inch of water in the bottom and put on my gasser for an hour and a half over direct at 325 added more water to the pan once. Let rest 20 min then basted with cattlemens and put a light char on the outside. Very tender awesome smoke ring. I ate a whole slab myself!