Quote:
Originally Posted by GloryDayz
I think we all season, perhaps, more than we need to. That said, given that most of us use a binder, I do, and we let the ribs sweat a while, that thick moisture layer tends to grab a lot of smoke and flavor pretty quickly. I think of it almost being like pellicle on fish. And I do spritz with apple cider vinegar/water mix every 20-25 minutes
Wrapping that in foil (which I personally find better than butcher paper for the purposes of steaming) does it's job very well to set the texture and make sure the meat comes off the bone rather simply.
The sear at the end just resets the bark and provides a great appearance of the dish.
Either way I think these had plenty of smoke flavor and the shorter time it takes to make (~3 hours from coming out of the fridge to slicing to eat) was a huge benefit. She said, "How about some ribs" at 3:00pm, I'm posting pics at 6:15. Not too shabby IMO.
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I'm not the expert you guys are, but this might be something for everyone. I began using bacon fat as a binder a couple years ago. I feel like it adds a little more smoky flavor. Ymmv.