Vinegar spare ribs

[tmfast]

Hello all,
I have 3 racks of spares I am going to cook tomorro, so I have time to prepare them. The best restaurant ribs I ever had was in North Carolina a while back. I remember the server saying they used a vinegar recipie.
Does anyone have one? Rub & sauce?

 

[Paul G.]

Here's a vinegar rib sauce (actually several) posted by kevin Taylor, a/k/a Stogie who was one of the founders of this board and a very accomplished pit master. Looks interesting.

Paul

 

[tmfast]

Thanks Paul,
That link suggests marinades. I’ve never marinated ribs before. Is this something I should really do? I’ve read that ribs can become hammy if you marinate them. But #2 still sounds good.

 

[Paul G.]

You're correct on the marinade thing. I've never done that, but my guess is that if Stogie posted on it he probably had good results with it.

You might want to just consider one of the many vinegar based sauces that are often used with puled pork - i haven't done that either. I generally take the course of least effort.

Paul

 

[Erik G]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by tmfast:
Thanks Paul,
That link suggests marinades. I’ve never marinated ribs before. Is this something I should really do? I’ve read that ribs can become hammy if you marinate them. But #2 still sounds good. </div></BLOCKQUOTE>

You get that "hammy taste" when salt sits on pork for too long (a brine or even solution injected can do the same), like a curing effect. That's why my rubs never contain salt, which I put on seperately while I assemble the smoker.

Erik