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In Reply to: St Louis trimmings posted by DBH on July 03, 2012 at 10:34:14:
My pork marinade recipe for rib tips and pork steaks has not changed over the years. My cooking technique has evolved some. Here is the marinade recipe:
I marinate these overnight in the following:
2 cups Wishbone Spicy French Dressing
1 cup lemon juice
2 cups apple juice
1 - 12 ounce can cherry cola
1 cup Woebers Spicy mustard
1/4 cup habenero hot sauce
1/4 cup of BBQ rub
This will yield enough marinade to cover about three slabs worth of rib tips. Marinate the meat at least four to six hours, but no more than twelve.
Because of the high sugar content in the marinade, the meat will carmelize too early in the cooking process if you cook above 250ºF or cook directly over the fire. Most pieces are done in three to four hours, some may need more time. Once the tips are done, they go into an aluminum pan and then they get sauced. You can either put the pan back on the smoker for an hour or freeze them in the wrapped pan.
Normally, when I cook up a batch of rib tips, they are cooked ahead for a future event. I will add some apple juice to the pan before I reheat the covered pan in an oven. I set the oven for 225ºF and let them go for 90 to 120 minutes. It has been my observation that the rib tips that have been frozen and reheated come out more tender than the ones served fresh. But maybe that's just me as I seem to enjoy them better because it's less hassle to reheat something in the oven for two hours than it is to cook something on the smoker for five......
And if this doesn't work for you, you can always trim the meat from the brisket bone and cartilage and use it for sausage.
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