Today, we did a little cookout: 12lbs of country style pork ribs, a bag of potatoes, and a couple heads of cabbage. Yours truly was main chef.
Usually, when we do ribs, we marinate them overnight, and this time was no different. What WAS different was my marinade.
Usually, I mix lemon juice, Tabasco, worcestershire, a variety of spices and beer. My beer choices have been Guiness, Shiner or Shiner Blonde, depending on the precise flavor I'm aiming for.
Last night, however, I was pressed for time, so was forced to simplify. I just used black pepper, lemon juice & beer. And while I started off with Shiner, I found I didn't have enough to complete the marinade: 2 bottles wouldn't get me the coverage I needed. Since the stores were closed, I had no choice but to use what I could find, and that meant 2 bottles of Newcastle Brown.
My friends, that may be the best thing that could have happened.
After adding our usual dry seasonings and letting them lounge in the cire a bit, my ribs were as tender as ever, pretty much as expected. But the mixing of the beers somehow got me a more complex tasting rib than my previous marinades.
There was ZERO need for a BBQ sauce...even one of my homemade ones (which simply rock).
Usually, when we do ribs, we marinate them overnight, and this time was no different. What WAS different was my marinade.
Usually, I mix lemon juice, Tabasco, worcestershire, a variety of spices and beer. My beer choices have been Guiness, Shiner or Shiner Blonde, depending on the precise flavor I'm aiming for.
Last night, however, I was pressed for time, so was forced to simplify. I just used black pepper, lemon juice & beer. And while I started off with Shiner, I found I didn't have enough to complete the marinade: 2 bottles wouldn't get me the coverage I needed. Since the stores were closed, I had no choice but to use what I could find, and that meant 2 bottles of Newcastle Brown.
My friends, that may be the best thing that could have happened.
After adding our usual dry seasonings and letting them lounge in the cire a bit, my ribs were as tender as ever, pretty much as expected. But the mixing of the beers somehow got me a more complex tasting rib than my previous marinades.
There was ZERO need for a BBQ sauce...even one of my homemade ones (which simply rock).
