Rick Soliman
TVWBB Pro
What shoud I try putting in the foil with my ribs when I foil them. I have seen the pros on TV moping or dumping a very liquid sauce in the foil before putting back on the smoker. Then useig a bbq sauce at the end for glaze.
What to put with Ribs when foiling
- Thread starter Rick Soliman
- Start date
K Kruger
TVWBB 1-Star Olympian
I've become partial to pineapple mixed with tamarind (strong, made from the pulp, not the canned 'nectar').
Personally, I think a sauce finish mars the look of the ribs. I prefer to see the bark and meat. A thin, transparent glaze can be quite effective though, adding a flavor layer and lots of shine. You can make one directly from your sauce or make one to complement your sauce and rub, tieing them together.
Personally, I think a sauce finish mars the look of the ribs. I prefer to see the bark and meat. A thin, transparent glaze can be quite effective though, adding a flavor layer and lots of shine. You can make one directly from your sauce or make one to complement your sauce and rub, tieing them together.
adam clyde
TVWBB Pro
I think it was either Keri C or Jim Minion who first turned me onto pineapple. Used it to good results. But I don't pour any in... I find it is plenty to just spritz it liberally on the ribs, then foil. That, mixed with the natural juices, works fine.
This past weekend, I didn't have pineapple, so all I did was spritz it 1-2 times with apple cider... just for a tiny bit of moisture. I think they were the best I've made.
Try apple, pineapple or others... and try nothing and see what you like best.
Kruger... interesting addition with tamarind. I've got a brick of tam paste in my cupboard I've been looking to use. Good idea on this. Have you used it in a bbq sauce before? now that I'm thinking about it, I think it could make a good secret ingredient...
This past weekend, I didn't have pineapple, so all I did was spritz it 1-2 times with apple cider... just for a tiny bit of moisture. I think they were the best I've made.
Try apple, pineapple or others... and try nothing and see what you like best.
Kruger... interesting addition with tamarind. I've got a brick of tam paste in my cupboard I've been looking to use. Good idea on this. Have you used it in a bbq sauce before? now that I'm thinking about it, I think it could make a good secret ingredient...
Tamarind? You gotta love Google. I know i do, to look up Kevins cooking language. LOL!
TAMARIND
Tamarindus indica L.
Leguminosae (Fabaceae)
Common Names: Tamarind, Tamarindo, Tamarin, Sampalok.
Distant affinity: Carob (Ceratonia siliqua).
Origin: The tamarind is native to tropical Africa and grows wild throughout the Sudan. It was introduced into India so long ago, it has often been reported as indigenous there also. It is extensively cultivated in tropical areas of the world. Sometime during the sixteenth century, it was introduced into America and today is widely grown in Mexico.
Adaptation: The tamarind is well adapted to semiarid tropical conditions, although it does well in many humid tropical areas of the world with seasonally high rainfall. Young trees are very susceptible to frost, but mature trees will withstand brief periods of 28° F without serious injury. A tamarind tree in the Quail Botanical Gardens in San Diego County flowers, but rarely sets fruit, possibly because of the cool coastal climate. Dry weather is important during the period of fruit development. The tree is too large to be grown in a container for any length of time.
DESCRIPTION
Growth Habit: Tamarinds are slow-growing, long-lived, evergreen trees that under optimum conditions can grow 80 feet high with a spread of 20 to 35 ft., in its native eastern Africa and Asia. However, in Southern California it seldom reaches more than 15 to 25 ft. in height.
Foliage: The bright green, pinnate foliage is dense and feathery in appearance, making an attractive shade tree with an open branch structure. The leaves are normally evergreen but may be shed briefly in very dry areas during the hot season. There are usually as many as 10 to 20 nearly sessile 1/2 - 1 inch, pale green leaflets per leaf. The leaflets close up at night.
Flowers: The inconspicuous, inch-wide, five-petalled flowers are borne in small racemes and are yellow with orange or red streaks. The flower buds are pink due to the outer color of the 4 sepals which are shed when the flower opens.
Fruit: The 3 - 8 inch long, brown, irregularly curved pods are borne in abundance along the new branches. As the pods mature, they fill out somewhat and the juicy, acidulous pulp turns brown or reddish-brown. When fully ripe, the shells are brittle and easily broken. The pulp dehydrates to a sticky paste enclosed by a few coarse stands of fiber. The pods may contain from 1 to 12 large, flat, glossy brown, obovate seeds embedded in the brown, edible pulp. The pulp has a pleasing sweet/sour flavor and is high in both acid and sugar. It is also rich in vitamin B and high in calcium. There are wide differences in fruit size and flavor in seedling trees. Indian types have longer pods with 6 - 12 seeds, while the West Indian types have shorter pods containing only 3 - 6 seeds. Most tamarinds in the Americas are of the shorter type.
CULTURE
Location: The tamarind ultimately becomes a fairly large tree, so this should be kept in mind when planting out the tree. It should be planted in full sun and is highly wind-resistant with strong, supple branches. The tree generally forms a beautiful spreading crown that casts a light shade.
Soils Tamarinds tolerate a great diversity of soil types but do best in deep, well drained soils which are slightly acid. Trees will not tolerate cold, wet soils but are tolerant of salt spray and can be planted fairly near the seashore.
Irrigation: The tamarind is adapted to semiarid regions of the tropics and can withstand drought conditions quite well. Young trees require adequate soil moisture until they become established, but mature trees do quite well without supplemental irrigation. Avoid over-watering which results in soggy soils.
Fertilization: The tamarind is not very demanding in its nutritional requirements. Young trees should be fertilized every 2 - 3 months with a 6-6-3 NPK or similar analysis fertilizer. Apply 1/4 lb. and gradually increase to about 1/2 lb. Thereafter, young trees should receive 1/2 lb. per application, per year of tree age, 3 - 4 times a year. Bearing trees can be fertilized with 8-3-9 NPK or similar analysis, at rates of about 1/2 lb. per application per year of tree age. Microelements, particularly iron may be required for trees in alkaline soils.
Pruning: Young trees are pruned to allow three to five well spaced branches to develop into the main scaffold structure of the tree. Maintenance pruning only is required after that to remove dead or damaged wood.
Propagation: Rootstocks are propagated from seed, which germinate within a week. Seeds retain their viability for several months if kept dry. Plant seeds 1/2 inch deep in containers filled with a UC soilless type potting media. They should be selected from trees of good production and quality. Even so, seedlings will be variable in quality and slow to bear. Veneer grafting, shield (T or inverted T) budding and air layering may be used to propagate desirable selections. Such trees will usually fruit within 3 - 4 years if provided optimum growing conditions. Seedlings should begin to produce fruit in 6 - 8 years, while vegetatively propagated trees will normally bear in half that time.
Young trees should be planted in holes larger than necessary to accommodate the root system. They should be planted slightly higher than existing ground level to allow for subsequent settling of the soil and a water basin should be built around each tree to assure adequate moisture for young trees. Spacing of trees is normally 20 to 25 ft. in commercial orchards. However, solitary trees planted in Southern California rarely exceed 15 feet in diameter.
Pests and Diseases: In California tamarinds are generally free of pests and diseases, although ants will sometimes spread black and olive scales. In India there are are a host of pests that attack the tree, including mealybugs, caterpillars, aphids, white flies, thrips and a variety of scales. Various weevils and borers can also infest the ripening pods or stored fruits.
Harvest: Tamarind fruits mature in late spring to early summer. They may be left on the tree for as long as 6 months after maturity so that the moisture content will be reduced to 20% or lower. Fruits for immediate processing are often harvested by pulling the pod away from the stalk. Mature trees are capable of producing 350 lb. of fruit a year. Ripe fruit in humid climates is readily attacked by beetles and fungi, so mature fruit should be harvested and stored under refrigeration.
Tamarinds may be eaten fresh, but they area most commonly used with sugar and water in the American tropics to prepare a cooling drink. The pulp is used to flavor preserves and chutney, to make meat sauces ant to pickle fish. Candy can be made by mixing the pulp with dry sugar and molding it into desired shapes.
CULTIVARS
There are selected cultivars which have sweeter pulp. One in Thailand is Makham Waan and the USDA's subtropical horticulture research unit in Miami, Florida has one called Manila Sweet. None are presently available in Southern California.
© Copyright 1996, California Rare Fruit Growers, Inc.
TAMARIND
Tamarindus indica L.
Leguminosae (Fabaceae)
Common Names: Tamarind, Tamarindo, Tamarin, Sampalok.
Distant affinity: Carob (Ceratonia siliqua).
Origin: The tamarind is native to tropical Africa and grows wild throughout the Sudan. It was introduced into India so long ago, it has often been reported as indigenous there also. It is extensively cultivated in tropical areas of the world. Sometime during the sixteenth century, it was introduced into America and today is widely grown in Mexico.
Adaptation: The tamarind is well adapted to semiarid tropical conditions, although it does well in many humid tropical areas of the world with seasonally high rainfall. Young trees are very susceptible to frost, but mature trees will withstand brief periods of 28° F without serious injury. A tamarind tree in the Quail Botanical Gardens in San Diego County flowers, but rarely sets fruit, possibly because of the cool coastal climate. Dry weather is important during the period of fruit development. The tree is too large to be grown in a container for any length of time.
DESCRIPTION
Growth Habit: Tamarinds are slow-growing, long-lived, evergreen trees that under optimum conditions can grow 80 feet high with a spread of 20 to 35 ft., in its native eastern Africa and Asia. However, in Southern California it seldom reaches more than 15 to 25 ft. in height.
Foliage: The bright green, pinnate foliage is dense and feathery in appearance, making an attractive shade tree with an open branch structure. The leaves are normally evergreen but may be shed briefly in very dry areas during the hot season. There are usually as many as 10 to 20 nearly sessile 1/2 - 1 inch, pale green leaflets per leaf. The leaflets close up at night.
Flowers: The inconspicuous, inch-wide, five-petalled flowers are borne in small racemes and are yellow with orange or red streaks. The flower buds are pink due to the outer color of the 4 sepals which are shed when the flower opens.
Fruit: The 3 - 8 inch long, brown, irregularly curved pods are borne in abundance along the new branches. As the pods mature, they fill out somewhat and the juicy, acidulous pulp turns brown or reddish-brown. When fully ripe, the shells are brittle and easily broken. The pulp dehydrates to a sticky paste enclosed by a few coarse stands of fiber. The pods may contain from 1 to 12 large, flat, glossy brown, obovate seeds embedded in the brown, edible pulp. The pulp has a pleasing sweet/sour flavor and is high in both acid and sugar. It is also rich in vitamin B and high in calcium. There are wide differences in fruit size and flavor in seedling trees. Indian types have longer pods with 6 - 12 seeds, while the West Indian types have shorter pods containing only 3 - 6 seeds. Most tamarinds in the Americas are of the shorter type.
CULTURE
Location: The tamarind ultimately becomes a fairly large tree, so this should be kept in mind when planting out the tree. It should be planted in full sun and is highly wind-resistant with strong, supple branches. The tree generally forms a beautiful spreading crown that casts a light shade.
Soils Tamarinds tolerate a great diversity of soil types but do best in deep, well drained soils which are slightly acid. Trees will not tolerate cold, wet soils but are tolerant of salt spray and can be planted fairly near the seashore.
Irrigation: The tamarind is adapted to semiarid regions of the tropics and can withstand drought conditions quite well. Young trees require adequate soil moisture until they become established, but mature trees do quite well without supplemental irrigation. Avoid over-watering which results in soggy soils.
Fertilization: The tamarind is not very demanding in its nutritional requirements. Young trees should be fertilized every 2 - 3 months with a 6-6-3 NPK or similar analysis fertilizer. Apply 1/4 lb. and gradually increase to about 1/2 lb. Thereafter, young trees should receive 1/2 lb. per application, per year of tree age, 3 - 4 times a year. Bearing trees can be fertilized with 8-3-9 NPK or similar analysis, at rates of about 1/2 lb. per application per year of tree age. Microelements, particularly iron may be required for trees in alkaline soils.
Pruning: Young trees are pruned to allow three to five well spaced branches to develop into the main scaffold structure of the tree. Maintenance pruning only is required after that to remove dead or damaged wood.
Propagation: Rootstocks are propagated from seed, which germinate within a week. Seeds retain their viability for several months if kept dry. Plant seeds 1/2 inch deep in containers filled with a UC soilless type potting media. They should be selected from trees of good production and quality. Even so, seedlings will be variable in quality and slow to bear. Veneer grafting, shield (T or inverted T) budding and air layering may be used to propagate desirable selections. Such trees will usually fruit within 3 - 4 years if provided optimum growing conditions. Seedlings should begin to produce fruit in 6 - 8 years, while vegetatively propagated trees will normally bear in half that time.
Young trees should be planted in holes larger than necessary to accommodate the root system. They should be planted slightly higher than existing ground level to allow for subsequent settling of the soil and a water basin should be built around each tree to assure adequate moisture for young trees. Spacing of trees is normally 20 to 25 ft. in commercial orchards. However, solitary trees planted in Southern California rarely exceed 15 feet in diameter.
Pests and Diseases: In California tamarinds are generally free of pests and diseases, although ants will sometimes spread black and olive scales. In India there are are a host of pests that attack the tree, including mealybugs, caterpillars, aphids, white flies, thrips and a variety of scales. Various weevils and borers can also infest the ripening pods or stored fruits.
Harvest: Tamarind fruits mature in late spring to early summer. They may be left on the tree for as long as 6 months after maturity so that the moisture content will be reduced to 20% or lower. Fruits for immediate processing are often harvested by pulling the pod away from the stalk. Mature trees are capable of producing 350 lb. of fruit a year. Ripe fruit in humid climates is readily attacked by beetles and fungi, so mature fruit should be harvested and stored under refrigeration.
Tamarinds may be eaten fresh, but they area most commonly used with sugar and water in the American tropics to prepare a cooling drink. The pulp is used to flavor preserves and chutney, to make meat sauces ant to pickle fish. Candy can be made by mixing the pulp with dry sugar and molding it into desired shapes.
CULTIVARS
There are selected cultivars which have sweeter pulp. One in Thailand is Makham Waan and the USDA's subtropical horticulture research unit in Miami, Florida has one called Manila Sweet. None are presently available in Southern California.
© Copyright 1996, California Rare Fruit Growers, Inc.
K Kruger
TVWBB 1-Star Olympian
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Have you used it in a bbq sauce before? now that I'm thinking about it, I think it could make a good secret ingredient... </div></BLOCKQUOTE>
Many times. It is an excellent ingredient in sauce--particularly with pork.
I do not add lots of the mixed juices to the foil but enough so that when unwrapping I have some to work into a sauce or to build a glaze from. The juice picks up the flavors of the meat and rub nicely. One can literally build a glaze directly from the juices in 5 minutes. I use somewhere between a scant 1/8 c to shy of a 1/4 c, depending on rack size.
As the info Brian posted mentioned, the pulp has a rather pleasant sweet/sour flavor (I'd say the emphasis is more to the sour side). Because of this it has a great ability, imo, to balance sweet without diminishing it. That is why I like it with pineapple. Though my mix is predominently pineapple (I use around a 5:1 pineapple-tamarind ratio), I make the tamarind component strong. I very much like the effect it has on the sweetness of the pineapple but also on the sweetness of the rub. It adds a bit of a contrasting element without removing the sweetness of the sweet (if that makes sense).
Many times. It is an excellent ingredient in sauce--particularly with pork.
I do not add lots of the mixed juices to the foil but enough so that when unwrapping I have some to work into a sauce or to build a glaze from. The juice picks up the flavors of the meat and rub nicely. One can literally build a glaze directly from the juices in 5 minutes. I use somewhere between a scant 1/8 c to shy of a 1/4 c, depending on rack size.
As the info Brian posted mentioned, the pulp has a rather pleasant sweet/sour flavor (I'd say the emphasis is more to the sour side). Because of this it has a great ability, imo, to balance sweet without diminishing it. That is why I like it with pineapple. Though my mix is predominently pineapple (I use around a 5:1 pineapple-tamarind ratio), I make the tamarind component strong. I very much like the effect it has on the sweetness of the pineapple but also on the sweetness of the rub. It adds a bit of a contrasting element without removing the sweetness of the sweet (if that makes sense).
Jim Burmeister
TVWBB Fan
Well you guys are going to laugh but I foiled my last brisket at 170 and slopped it good with Root Beer. Then back on till it reached 195 . Pulled it and let er rest a while.
Tasted fine .... with the rub and all.
Yeah I also have used Coke in a pinch on ribs.
Tasted fine .... with the rub and all.
Yeah I also have used Coke in a pinch on ribs.
Greg Rempe
TVWBB All-Star
Hoe about nothing in the foil...works fine for me!!
Tony Weisse
TVWBB Super Fan
Sometimes I'll sprinkle the rack with a bit of turbinado sugar.
Steve Abrams
TVWBB Pro
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by adam clyde:
I think it was either Keri C or Jim Minion who first turned me onto pineapple. Used it to good results. But I don't pour any in... I find it is plenty to just spritz it liberally on the ribs, then foil. That, mixed with the natural juices, works fine.
This past weekend, I didn't have pineapple, so all I did was spritz it 1-2 times with apple cider... just for a tiny bit of moisture. I think they were the best I've made.
Try apple, pineapple or others... and try nothing and see what you like best.
Kruger... interesting addition with tamarind. I've got a brick of tam paste in my cupboard I've been looking to use. Good idea on this. Have you used it in a bbq sauce before? now that I'm thinking about it, I think it could make a good secret ingredient... </div></BLOCKQUOTE>
I just spritz with apple juice. I think that if you put too much liquid in the foil with ribs they tend to be a little "mushy". Spritz for flavor, not braze.
I think it was either Keri C or Jim Minion who first turned me onto pineapple. Used it to good results. But I don't pour any in... I find it is plenty to just spritz it liberally on the ribs, then foil. That, mixed with the natural juices, works fine.
This past weekend, I didn't have pineapple, so all I did was spritz it 1-2 times with apple cider... just for a tiny bit of moisture. I think they were the best I've made.
Try apple, pineapple or others... and try nothing and see what you like best.
Kruger... interesting addition with tamarind. I've got a brick of tam paste in my cupboard I've been looking to use. Good idea on this. Have you used it in a bbq sauce before? now that I'm thinking about it, I think it could make a good secret ingredient... </div></BLOCKQUOTE>
I just spritz with apple juice. I think that if you put too much liquid in the foil with ribs they tend to be a little "mushy". Spritz for flavor, not braze.
adam clyde
TVWBB Pro
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jim Burmeister:
Well you guys are going to laugh but I foiled my last brisket at 170 and slopped it good with Root Beer. Then back on till it reached 195 . Pulled it and let er rest a while.
Tasted fine .... with the rub and all.
Yeah I also have used Coke in a pinch on ribs. </div></BLOCKQUOTE>
Jim - Root beer... GREAT idea! I think it would be even better with ribs... using some of the liquid from the foil as a base for a baste.
Well you guys are going to laugh but I foiled my last brisket at 170 and slopped it good with Root Beer. Then back on till it reached 195 . Pulled it and let er rest a while.
Tasted fine .... with the rub and all.
Yeah I also have used Coke in a pinch on ribs. </div></BLOCKQUOTE>
Jim - Root beer... GREAT idea! I think it would be even better with ribs... using some of the liquid from the foil as a base for a baste.