Comments on: 3-2-1 Spare Ribs http://getyourgrillon.net/2008/06/09/3-2-1-spare-ribs/ All the Hot You Can Handle Fri, 05 Dec 2008 08:40:27 +0000 http://wordpress.org/?v=2.0.4 by: Dave Katz http://getyourgrillon.net/2008/06/09/3-2-1-spare-ribs/#comment-46803 Mon, 25 Aug 2008 16:19:21 +0000 http://getyourgrillon.net/2008/06/09/3-2-1-spare-ribs/#comment-46803 You're right, I don't know that the marinade contributes much in terms of tenderness, but you really could taste it. There was a nice sweet/salty flavoring underneath the smoke and rub. You’re right, I don’t know that the marinade contributes much in terms of tenderness, but you really could taste it. There was a nice sweet/salty flavoring underneath the smoke and rub.

]]> by: Brian Pearcy http://getyourgrillon.net/2008/06/09/3-2-1-spare-ribs/#comment-46609 Sun, 24 Aug 2008 19:26:16 +0000 http://getyourgrillon.net/2008/06/09/3-2-1-spare-ribs/#comment-46609 I like to marinade ribs overnight with a basic bbq rub mixture only. I've honestly never tried a liquid marinade for ribs. I always figured ribs had some much fat and marbling that they wouldn't really benefit from a marinade like a leaner cut of beef or pork does. Does the marinade add significant flavor that you can taste above and beyond the rib rub? I like to marinade ribs overnight with a basic bbq rub mixture only. I’ve honestly never tried a liquid marinade for ribs. I always figured ribs had some much fat and marbling that they wouldn’t really benefit from a marinade like a leaner cut of beef or pork does.

Does the marinade add significant flavor that you can taste above and beyond the rib rub?

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