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Jaskew82
02-07-2012, 03:31 PM
Do you guys marinate your ribs for competition? I have seen that some people do this. Wondering what the collective genius of the brethren think?

I have never marinated ribs before but then again I have never competed before either...

Smokenstein & monster crew
02-07-2012, 03:48 PM
Remember you can not do anything to the meat prior to inspection,
after that, do what you feel compelled to do.
Never done it so i cant give you an answer on that .
just wait until meat inspection

boogiesnap
02-07-2012, 04:00 PM
nah. there's enough flavor packed into that small amount without needing any further enhancement.

at some point you DO want to taste the MEAT.

Jaskew82
02-07-2012, 04:02 PM
I realize that you want to taste the meat and have to marinate after inspection. Thanks for your thoughts. It seems like an unnecessary step to me but I am a rookie so what do I know! :laugh:

Smokenstein & monster crew
02-07-2012, 04:03 PM
nah. there's enough flavor packed into that small amount without needing any further enhancement.

at some point you DO want to taste the MEAT.

Tried to pm you, mailbox full

AZScott
02-07-2012, 04:30 PM
I've done it. My opinion is don't be afraid to try something. If you think it's a good idea, bad idea, etc, try it. You don't know as long as it's just a thought.

Lake Dogs
02-07-2012, 04:50 PM
We do it and have had good results.

southernstyle
02-07-2012, 06:07 PM
i have marinated, brined, and injected. i have not ever noticed any added flavor from any of those, but with brining and esspecially injection the is so much moisture the bark has a hard time developing from excessive surface moisture. so i have come to the conclusion that a good rub on a piece of meat only 1 inch thick is good enough.

disclaimer:this is my expieriance with my techniques and my cooker. results may vary :thumb:

Crash
02-08-2012, 12:46 AM
We've never tried it in practice run or competition. Try it out in a practice run and see how it goes.

I think the most important thing is to find what technique works for you. Once you find it and perfect it, you'll (hopefully) only need some minor tweaks to keep it consistently placing.

BC Squared
02-08-2012, 09:38 AM
We've brined before with good results, but have done well without as too. Gonna try some side by side comparisons soon.

Podge
02-08-2012, 10:21 AM
Any idea you have that doesn't sound far fetched, give it a try. Whatever is a good idea for pork butt, might give good results for ribs.

Jaskew82
02-08-2012, 10:44 AM
Thanks everyone!