Any good rib marinades out there?
 

I just smoked ribs for the first time, and they were awesome. I didn't use a marinade, but I did use a rub I found on the internet. I stripped off the membranes and slow smoked them for about 7 hours, putting the first application of BBQ sauce on after about 6 hours. Some of the best ribs I have ever tried- very tender and juicy.

Now I want more. I want to try a marinade for about 24 hours prior to smoking. Ideas? What smoke chip flavor works well with the suggested marinades?

This is a simple recipe that I got from a friend:

* 1/4 cup lemon juice
* 1/4 cup white vinegar
* 1/4 cup olive oil
* 3 tablespoons honey
* 4 cloves garlic crushed
* 1 teaspoon cayenne
* 1 teaspoon ground black pepper
* 1 cup of flat beer (optional - especially if you ever live in Utah and want
to give your nosey zoob neighbor something to talk about :D )

It is an excellent marinade for smoked ribs, (or tri-tips)

I am about to ask an incredibly stupid question:

How do you know if the beer is flat? Just open a can and leave it for a couple days?

What smoking chips do you use with this marinade? Mesquite? Hickory?

Yep, all you have to do is open a can of beer and let it sit for a few hours. I use mesquite chips, though hickory would probably be good too.

This has made me hungry for ribs. I know what's for dinner tomorrow. (I assume you figured out that it's good to let it marinate for about 24 hours and to turn the ribs in the marinade a few times?)

If you try it, let me know what you think.

I experiment with various marinades and I always come back to my modified Korean/Japanese concoction. I use for chicken/ribs/whatever.

(you shouldn't actually measure anything when you cook)

Soy sauce--cup or two
Soda pop--orange soda or coke or cherry coke or sprite--maybe a few cups--carbonation helps break down the meat
maybe some more sugar up to half a cup
sesame oil--couple tablespoons very important
garlic--tablespoon or so
ginger--same as garlic
korean red pepper paste--optional if you want to give it spicy kick
maybe some more vegetable oil to break down the meat

taste and use soy sauce or more soda to make more or less salty

Delish

I use cherry the most it is my favorite. I never use mesquite and if I use hickory I always cut it with something less strong such as cherry, apple or maple.

Do you have your own smoker? I used a Weber Smokey Mountain.

Any particular reason you don't like mesquite? And what is it about cherry that you prefer?

I've never used cherry, apple or maple. I've always gone with mesquite and rarely have used hickory. But then, I'm still a novice with the smoker. I'm usually a charcoal guy.

I have a side fire box that I use for smoking rather than the traditional smoker. It works great though.

I thought cherry was better for ham or game. Ribs?