A Texas marinade usually has what they call - a savory flavor. We’re just really not into adding all the sweetness in the far south. " Don’t need anymore than we’re already born with ! "
Some folks seem to bury the taste under all the Cayenne pepper. I’ve never understood that one. I prefer being allowed to taste the meat.
Some folks are under some - desperately confused notion - that you should boil your meat before putting it on the pit. Boiling all the flavor out of a meat? This just brings another addition to the definition of the word - crazy.
I mean - why bother with all the hassle. Just grab a can of potted meat! It’s already ruined.
“ Boiling the meat removes the fat ! “ Really? Honey - if you’re gonna buy into all the hype with nutritional rules that they’re all putting out there - don’t bother!
And on the side - let me give you a clue about all that hype. There aren’t enough jobs in this country.
Knaw on that one for a while!
All you others - let’s just move on to the good stuff!
As you can tell - there are times when I will choose store brands. There are very few times in this world when I will insist on the product being carried under a major brand - especially during these days. If everybody took the time to pay attention to prices when they do their grocery shopping - all those major brands would have to submit to those that secure their paychecks for them - you and me!
Country Pork Rib Marinade
1 tsp. dry mustard
1/4 tsp. course ground black pepper
Pinch of Cayenne ( can be adjusted to your liking )
1 Tbl. paprika
1 tsp. salt
1 Tbl. Worcestershire sauce
1/2 c. K.C. Masterpiece " Original " BBQ Sauce
1/2 c. distilled vinegar
1/2 c. extra virgin olive oil
1 ( 12oz. ) Beer ( Your choice ! )
Mix all ingredients together. Soak ribs in marinade in the refrigerator for minimum of 4 hours.
Here’s the Finished Product!
Believe it or not - I almost forgot to get this shot! These were the last two left over - after Hubby and I had already eaten!
Once the ribs were put onto the smoker - I went back and mopped them with the marinade each time I turned them. And yes - I turn my meat to cook twice on each side - with the exception of steak. And I never put the final dash of salt on my meat until I give it the last turn and baste.