This is a re-print from awhlie ago, but is the same basic method for doing the braized-in-foil ribs with BBQ sauce & pickle juice that I've talked about before...........
Yes, I save the juice at the end of the pickle jar, dump it into a larger container & into the fridge, all flavors together, then mix 50/ 50 (approx.) w/BBQ sauce & into the foil packet as below.....EXTRA GOOD !!!!
Ok, I think I'm in the right place ~~>
HOT & FAST... Right ?? The wife has been putting up all different kinds of jellies & came up with a real winner
( one among several, actually)
She got to a certain point & asked me what color it would come out if she added a bit of
green food coloring in...Not Sure, I say as it was kind of a light purple at that point...
Used mostly purple basil & with that addition, it turned a gorgeous rich rose color.......
Basil jelly ~~>
Ever since it was sitting on the table setting up, we've been talking about using it for a glaze
or something related on BBQ...
So ribs was what I thought ~~~>
1st a quick trim to St. Lou's
Then a fairly lite coating of granulated garlic ~~>
Then the JELLY !!
Tips in a small separate packet...
These are braized in foil, then crisped out of foil the last part of the cook , coals like so ~~>
Started @ 275° for 3/4 hr & then opened up the bottom vents most of the way to run up to
325° ~ 350° for an hour & 15 min. .....
They look pretty anemic at this point ~~>
Out of the foil with some fairly thin
baste / glaze saved out ~~>
After the 'Hot' hour, the coals are calmed enough to drop down to a steady 260°
& it stayed there for another 45 -50 minutes, glazing every 8-10 minutes ~~~>
Let them go as the coals dropped 260 / 250 / 240 / down to 215 at about 3 hr- 45 min.
Looks done to me, 120° bend with no crack ~~~>
( Must be the jelly that makes 'em do that)
Result: Not too bad, but the basil taste didn't really come thru like I thought it might.....
the jelly is really fragrant
Kinda like those ribs you get at the Chinese buffet, only quite a bit more moist & tender
as they haven't sat in a steam pan for 6 hours...
Need to come up with a more densely flavored & thicker glaze to add to the ending part of the cook....
Hot & Fart (< typed that accidentally :oops: ) worked OK, were plenty tender compared to slow cooked....
Couldn't have been too bad, as me & the dawgs ate all of them except that big one on the end....