Got The Big Head, Thought I Could Do No Wrong….Big Fail !
With all our recent successes with the Vortex ribs, along with my suggestion of Good Seasons Italian Dressing and Tony’s, I thought I had a sure fire, slam dunk cook. Something new I wanted to try. Why not marinate the individually sliced ribs in the Good Seasons and Tony’s? Sounded great to me. Then do them on the Vortex! Hell, what could go wrong? I found out tonight.
I marinated the ribs for 4 hours before the cook. Wrong, they took on too much of the balsamic vinegar flavor. 1-2 hours would have been plenty. After I took them out of the marinade,I sprinkled on more Tony’s….wrong. It was too salty. I also cooked them at temps of around 400* for about one hour. They were a little burnt on the outside, too much to my liking. The pics might look good, and honestly, they were…O.K. but man, there’s definitely room for improvement. Sometimes, less is mo bettah…..
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Last edited by Panhead John; June 13, 2022, 01:23 PM.
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ", Raichlen’s “Brisket Chronicles”
Current MCBS - Momofuku
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
I did something similar with chicken a few weeks ago. I over-marinated and it came out mushy. The problem is that for the life of me I can't remember what I marinated it in. Therefore, I am doomed to repeat it. I really need to write things down.
How could you be so silly? I’ve never made a cooking mishap that bad. Well, at least not today because I didn’t cook.
That’s how we learn, bud. Thanks for sharing. I’ve cooked plenty of things that have turned out worse than this. The worst was creosote Turkey one Thanksgiving…shortly after I gave up electric and bought my first pellet smoker. Not that electric’s are bad, but 275 max and low airflow isn’t the best for poultry. It could crank out pork and beef though.
This might be terrific with apple cider vinegar instead and skip the second round of Tony's. I bet you have a winner here with some tinkering. Be excited about this mishap for you have gained experience and some insight into the vortex rib revolution .
It takes courage to show your fails as well as your success. Those look great compared to my first brisket. It was uglier than a mud fence and didn’t taste as good as it looked. Without a little experimentation we miss out on just how good some things can be.
I know this would be another variable in your search, but I am wondering what it might be like if you tried Vortex Rendezvous ribs.They grill their ribs and baste them with a mix of their splices and vinegar at the end. Maybe basting them with your Good Seasons and Toney’s at the end or mid way through would work. Check out the Rendezvous recipe on AmazingRibs.com.
Last edited by LA Pork Butt; June 13, 2022, 08:09 AM.
Yep, you guys are right. Once I get this bad taste out of my mouth, I’ll try again another day…..next time as a baste. I just threw out the other 3 ribs this morning.
Weber S-335 gas grill
Weber 26†kettle
Weber 22†kettle
Camp Chef XL Smoke Vault
Camp Chef 3 Burner cook top
Camp Chef Woodwind 36 Pellet grill with sidekick burner
PBC
Accessories:
SnS XL
SnS standard
Vortex
Weber Rotisserie for 22†Kettle
1st gen FireBoard
2nd gen FireBoard
Griddle for Camp Chef cooktop
Several Thermoworks items
Set of Grill Grates
I've found out, like you, that balsamic has a lot of natural sugar and Tony's is pretty salty. My fail wasn't as expensive as yours though, mine was on some portabella mushroom caps.
If you like the balsamic flavor I would recommend making a balsamic reduction then some BBQ sauce with that???
Luckily I only cooked 6 ribs, ate 3 last night. I’m gonna toss the other 3. Not too expensive really, $1.97 lb. My next purchase of Tony’s will be their "lite" version. It has 1/3 less sodium.
Dadof3Illinois I too have marinated portobello mushrooms with Good Seasons and loved em! It’s been a while though. One time I marinated them for about an hour..that was way too long, tasted too much of the dressing and not enough of the mushroom. I found just a brief 5 minute "light" marinade was best, used Lawry’s garlic salt and a little pepper. How did you do yours that did turn out successful?
Last edited by Panhead John; June 13, 2022, 08:31 AM.
This will sound crazy but when I make these we have them as sandwiches, think something along the lines of a steak sandwich. I scrape out the gills, give the outside a good coating of EVOO and the crazy part is.............add some country bobs steak sauce to the gill side. Then cook hot indirect until they reduce by almost half.
Add some grilled onions and 2-3 different cheese on a toasted roll....YUM!!
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