Whats a Good Overnight Rib Marinade?

My neighbor, just keeps putting more rub on for 24 hours, and it soaks it up....
I think he also cuts that tiny fat/skin layer off first...

no need to marinate ribs over night.... try car wash mikes rib recipe:

http://playingwithfireandsmoke.blogs...rib-class.html

an hour or 2 of rub is good enough.

using this method for ribs has never failed for me

you tear the membrane off, not cut it. take a butter knife from either end up against the bone and pry under it. once you get it up a little you take some paper towels (for better grip) and gently pull it up all the way up the rack.

also if you do end up marinating the ribs more then 2 hours, make sure it's a very low salt rub or marinade. if you're doing pork you could easily cure the meat and end up with ham ribs

i think this thread just talked me into going to get some baby backs and firing up the big green egg - love ribs

ill report back results...maybe pics!

Here is roughly what I use:

Rub:
3 tablespoons turbinado sugar
3 tablespoons paprika
1 teaspoon garlic powder
1 teaspoon Old Bay

Then drop rubbed ribs to marinate in:
1/4 cup apple cider vinegar
1/4 cup Jack Daniels
2 tablespoons black strap molasses
2 tablespoons honey

+1

One of my favorite marinades for pork tenderloin - but is nice on ribs or shoulder roast too!!

But don't cheap out .... marinade it in the fridge a full 24 hours before it goes on the BBQ!!

I add some garlic and a couple pressed rosemary sprigs to it also (like garlic, you want to press the rosemary to release the essential oils) ... and seal it air-tight in a proper Ziploc bag for at least 24 hours ...

My company raves about my BBQ pork ...

For ribs ... drain the marinade, BOIL THEM on the stove top for 5 minutes per pound, and then throw them on the grill, using the saved marinade as a basting glaze ...

I am proud to be referred to as the neighborhood grillmaster in our area .... :P

Years of experimentation, as well as years of watching the food network and finding common ingredients/methods that are repetitively used ....

I grill 4 or 5 nights a week from as soon as the winter starts to break in Quebec (usually end of March), right up until the show flies (December/January)

Actually ... for ribs you want a marinade with an acidic base (vinegar, Dr. Pepper, WHITE WINE for pork, lemon juice ...)

The acidity breaks down the proteins in the ribs, and will make it fall-off-the-bone tender

Avoid sugars as a marinade ... they will cause the meat to caramelize, and burn very quickly - before it is even cooked through ..

You can use Pepsi (or Dr Pepper is a favorite ...), but be sure to drain the meat well before putting on the grill ...

Kraft Greek Dressing