soaking ribs before?

[Thomas Hall]

has anyone ever 'soaked'/ brined their ribs overnight or for a few hours before cooking? i have this insatiable desire to soak my ribs in some bourbon before cooking? i would hate to ruin a good rack, though so if anyone has already made this mistake i would love to hear about it. thanks.

 

[Doug D]

My guess would be that the alcohol at that level would denature the proteins in the meat to the point you'd have something unappealingly mushy.

 

[Ken Nelson]

I have to side with Doug on this idea. Save the bourbon for making a mushy mess of yourself.

Instead, prepare the ribs as you normally would and apply a bourbon-laced finishing sauce/glaze during the last 30 minutes or so of the cook.

Ken

 

[Thomas Hall]

great points. thanks.

 

[chris comer]

Awhile back I came accross a Bourbon base BBQ sauce on all recipes.com. You might try that.

 

[Hank Hill]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Save the bourbon for making a mushy mess of yourself. </div></BLOCKQUOTE>

ROTFLMAO

 

[Bradley Bruns]

Here is a rib recipe I tries that calls for marinating the ribs in pineapple juice (with cilantro and jalapeno peppers). I was a bit nervous because pineapple juice can turn meat to mush. But after the recommended 3 hours, the ribs seemed fine.

BBQ U Jalapeno Jerk Baby Back Ribs with Pineapple Barbecue Sauce

My wife and I loved these ribs. A nice change from the usual.

 

[K Kruger]

Fresh pineapple juice will do that, canned or bottled will not as both have been pasteurized. Pasteurization inhibits the enzymes responsible for denaturing the proteins of the meat. It's that process that makes the meat mushy.

 

[Lucius]

There's bourbon mop and glaze recipes for in the book Smoke and Spice that I use and really like.