Quote:
Originally Posted by amateurcanada
Don't you find the vinegar cooks the meat (acid) and makes it all tough? I'd go with a dry rub maybe - classic paprika, pepper, even brown sugar and a bit of salt (but not much as itll char the meat when cooking)
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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 ...