Can I wash meat with vinegar?
Washing Meat with a Gentle Acid: A Time-Honored Technique. However, in the West Indies/Caribbean, there's a common practice of rinsing off chicken and fish with a mild acid like lemon or lime juice or vinegar prior to cooking.
Tenderizing Meat Using Vinegar As a Marinade. Vinegar makes an excellent base for a marinade because of the acetic acid it contains. It is this acid which helps break down the tough fibers in the meat but marinades don't just tenderize they also add flavor.
- The recipe (from a grilling-related cookbook) calls for soaking the ribs in vinegar for at least four hours. Then you drain and dry them and marinate them in a rub (brown sugar, smoked paprika, garlic, etc.) for two hours. After that, you grill them and finish them off with barbecue sauce for the last twenty minutes.
- Place the piece of meat between two pieces of plastic wrap then use the rolling pin or pan to pound the meat to the desired thickness. Make sure to do this on a protected surface, like on top of a wooden cutting board on your counter. With this technique, you can make thin cutlets of meat with no mallet required.
- Never boil vinegar or even heat it up. At high temperatures, concentrated acetic acid will become corrosive and can burn through metal and rock.
A simple mop can be made up with just 2 tablespoons of your dry rub with one cup of apple cider vinegar or beer. Use a small brush to “mop” this on the ribs while they are cooking. Alternatively, you could use a clean spray bottle and just spray the mop on while you are cooking the ribs.
- Press in. Bake at 275 degrees for 2½ hours. If using the barbecue sauce, baste the ribs with the sauce and bake for 30 minutes more. The ends of the rib bones will be exposed and the meat should be very, very tender.
- 6. Cook to the perfect temperature. "For most BBQ recipes, I find 250 degrees is a great temperature for smoking at the house. At this temperature, baby back ribs will cook in approximately 4 hours while a St. Louis cut rib will cook in approximately 5 hours."
- When ready to cook, start your Traeger on Smoke, lid open, until the fire is established (4-5 minutes). Place ribs on the grill for smoke for 4 to 5 hours. Remove ribs from the grill and place in aluminum foil with your choice of BBQ sauce or 1/2 cup of water. Close foil and place back on grill grates.
Place ribs in a large roasting pan. In a bowl, mix together brown sugar, ketchup, soy sauce, Worcestershire sauce, rum, chile sauce, garlic, mustard, and pepper. Coat ribs with sauce and marinate at room temperature for 1 hour, or refrigerate overnight. Preheat grill for medium heat.
- You can store marinated poultry in your refrigerator for two days. Beef, veal, pork, and lamb roasts, chops, and steaks may be marinated up to 5 days.
- Preparing Baby Back Ribs
- Choose ribs with a generous amount of meat, ideally an inch or so thick.
- Trim any meat or fat that dangles from the bone side.
- Also trim any tough sinew (silver skin) on the meaty side.
- Slide the tip of a meat thermometer under the membrane and over a bone.
- 9 Perfect Sides to Serve with BBQ Ribs
- Slow Cooker Collard Greens.
- The Ultimate Mac and Cheese.
- Herbed Potato Salad.
- Baked Cheese Grits.
- Corn with Basil Butter and Flaky Salt.
- Easy Corn and Tomato Coleslaw.
- Spicy Jicama, Grapefruit, and Mango Salad.
Updated: 28th October 2019