What can I use to substitute apple juice in a preparation of ribs?

  • What can I use to substitute apple juice in a preparation of ribs? mfg

    I am using a quick prep of ribs on a UV grill (that doesn't really hold a temp under 300'F; qed, no long slow cooking). I saw one other answer here where the ribs are wrapped in foil and quasi-braised in apple/pineapple juice.

    Basically it goes like this: (1) trim, apply rub, and grill at 300'F indirect heat 30 mins, (2) wrap in foil with apple juice for 30 mins (which is supposed to quasi-braise the meat), (3) finish grilling apply bbq sauce.

    Unfortunately I don't have apple or pineapple juice. On the other hand, I do have vanilla Coke, Pepsi, Dr. Pepper, iced tea, Sierra Mist, margarita mix, sweet and sour mix, and watery domestic beer.

    From the list above, can I make any substitutions? For further consideration, I will be applying a chipotle rub and bourbon BBQ sauce.

  • I think I would use a bottle of beer with two teaspoons of sugar and a tablespoon of the BBQ sauce added. For obvious reasons, it won't taste the same!

  • Don't be afraid to cook the ribs without a brine. (btw, are they spares?)

    300f is not too high of a heat to get some nice, tender ribs. I do my ribs in the smoker at higher heats (275-300f), with excellent results. Just be mindful of the sugar content in your rub, and you'll probably want to foil them about halfway through the process. Also, I'd recommend trimming some of the larger chunks of outer fat away. You'll want less outside fat mass soaking up heat energy so the fats and tissues within the meat will render better.

  • In all honesty, I think that apple juice is just a euphemistic way of saying sugar-water. The braising happens due to the sugar content mostly, which is why it doesn't really matter what type of juice it is (citrus excluded). The flavour of the apple juice will be almost completely lost during cooking, so you don't need to worry about it too much.

substitutions grilling barbecue ribs
Related questions and answers
  • Normally when I make bbq ribs in the oven at home, I have to prepare the ribs approximately a day ahead. I usually cover the ribs with a dry rub mixture (made of garlic powder, paprika, sugar, salt, pepper, etc.), wrap it up in foil and let it sit in the fridge for about a day, lather it in bbq sauce and stick it in the oven. While this method produces quite delicious ribs, it does require a lot of effort and planning. My questions are: Is a dry rub really necessary in making bbq ribs? Is there an alternative to this dry rub? Will the ribs taste the same if I just lather them in bbq sauce

  • , covered with foil, tightly, and put it in an oven at 150°C (300°F); and it was in there for two hours, maybe 2.5. When I got it out, it was brown, through and through, and it looked like butter had... this was the way it was supposed to turn out. The original instructions didn't have 2.5 hours at 150°C (300°F), but 100°C (225°F), for 2-3 hours - and the recipe used a dutch oven, which I don't have...I made a new recipe -that had chicken, mushrooms and onion sauteed in butter, to make a casserole. I made a white sauce - butter/flour, lactose-free milk, and it thickened very slowly, so added some

  • I made moon cakes for the first time at the weekend, but rather than the glazed apearance and firm texture they usually have, they sunk in the middle. Without building the dough equivalent of the great wall of china to help keep the filling in, is there another way I can 'reinforce' the walls to stop them sinking? I used this recipe: 300g Low Protein flour 250g Golden syrup 70g Peanut oil 1/2tsp Alkaline water 1/8 Lemon juice from a whole lemon Lotus paste Pandan paste Steamed Salted Egg Yolk (Steamed 10 mins under high heat) Egg wash - 2 egg yolk plus 1 whole

  • ), some matches, aluminum foil, access to an outdoor grill (but no charcoal), lots of paper, and assorted other things you might find in a moderately, but not well, stocked kitchen, what's the best way...Two months ago I made a homemade sous vide cooker and I've had great luck so far. Last night I started a batch of 72 hour ribs and I'm really looking forward to eating them in a few days. Until I... great. However, because of work I've got two apartments 1000 miles apart and the sous vide cooker and the ribs are in the apartment without either of my torches right now. If I had a gas stove I

  • it with language) Also see What international cooking terms sound similar but have different meanings? for similar issues with other languages. Vegetables: Eggplant (US, AU) is an aubergine (UK). Zucchini (US...), Scallions (US), and green onions may not always be the same thing, but can typically be substituted for each other. (more details). Herbs, Spices & Seasonings: Kosher(ing) salt (US) is flaked..., likely to have allspice and possibly other similar spices. Either one may have ginger and cloves as well. Mixed spice may contain coriander (seed) or caraway. Baked Goods: Cookies (US, CA

  • I've been trying to refine my BBQ sauce lately and I'm really curious if I can improve it, or if I'm mixing a sauce for a wrong purpose. The times I've made it, it have been used as a marinade for steaks, and a spread on the steaks while they've been on the grill, though if found the base of it as a ribglaze. So far I have: A dash of Jack Daniels 2 cups of ketchup 1/2 cup of brown sugar 1 cup of cider winegar A dash of orange juice 2 teaspoons of Worcesthershire sauce 3 clovers of garlic 1/2 teaspoon of dry mustard Am I using it "wrong" (debateble since you can't tell what's right

  • I recently made a pineapple Bavarian cream using this recipe: Put a soaked gelatin sheet in warm (60°C) 75 ml pineapple juice. Beat half a yolk and 20 g sugar together until creamy. Put in the juice while beating and add 2 slices of pineapple in small pieces. Let this cool down (25°C). Whip 50 g of cream with 17 g of powdered sugar until soft peaks. Add this to the cooled down mixture. Whip.... The bottom 1/4 reminded me more of a pudding. In the bottom part were also all the pineapple pieces. Bad picture where you can see the airiness and an even worse picture where you can see the separation

  • I've made latkas and used flour as the binder, no egg. I placed the patties on an oiled baking sheet and cooked them in the oven at 375F for about 30 mins. When I pulled them out, they were quite stuck to the surface (although not burnt). The latka ingredients (beets and carrots, in this case) had a lot of sugars in them, and I think this may have contributed. What would help to make them stick less? Cooking for longer time at a lower temperature? Sprinkling some flour directly on the baking sheet in addition to the oil? Using more oil?

  • trying to improve my BBQ game. So, I tried using fewer coals, preheating them a bit less, and reducing the air flow. Even still, low and behold, I got a fairly hot fire going that I really didn't want this time. So, how do I cool it down? I'm trying to get from over 300 down to under 200. I think water will do the trick, but I worry it will put out the fire. I already have the airflow restricted--again, I'd be afraid of closing it off too much and killing the coals. What tricks are available to drop the temperature to a range I can start maintaining.

Data information