Joined: May 2006
RE: Rib questions
Some of the Hormel products, and those baby back ribs from Denmark that WalMart carry are enhanced with a 12 - 18% salt solution, and I've cooked them by mistake, I don't like the hammy texture that you get from them.
John Willingham is a well known name in the BBQ world.
The Apple Juice and vinegar will help denature some of the meat proteins, acids act on the meat, that is the basis of ceviche, and vinegar is acetic acid, the apple juice is also acidic, and will help denature the protein, just be careful as if you take it too far you will end up with a pile of mush with some bones in it!
If you look at what pineapple, (papain), it can do nice job in a MoJo or a terrible job at making meat mush.
Respice, adspice, prospice. Latin proverb.
Respice = you didn't use enough spice the first time! adspice = you ought to add spice, you know? prospice = you should be an advocate for spice!
KCBS Certified Barbecue Judge.
UBBQO Certified Barbecue Judge.
|06-12-2012 10:58 AM
User(s) browsing this thread: 1 Guest(s)