Just watched a Kent Rollins video where he rubbed baby backs with lime juice before seasoning.
said the lime juice acts as a tenderizer...
Anyone ever try it.
Sounds good in theory, but I'm a natural skeptic so....🤷♂️
I don’t use binders, however I do baste my butts with, among other ingredients, lemon and apple cider vinegar ala Chris Lilly and they turn out stupid moist and tender.
Last edited by CHNeal; December 17, 2022, 08:17 AM.
I've tried, i believe vodka, as a tenderizer per a recipe. It was stated to act as a tenderizer. I really didn't notice anything. Give the lime a try, nothing to loose. Please report back on your findings, you may be on to something.
I don't know about binder (not sure what that is?) but I use lime juice, and other citrus juice, in mojo marinade. I am actually getting ready to do a mojo pork butt that I will smoke tomorrow. Fuels my Cubano sandwich addiction, but anyway, the citrus not only provides acidity, but tenderizes. My understanding, FWIW.
Citrus juices are acidic and will denature the protein so it will work where it comes in contact with the proteins. It won’t tenderize areas the acid doesn’t reach.
Yup to Donw . The tenderizing of any is on the surface. As us Pit fellows & fellowettes KNOW from our esteemed Doc Blonder, the only thing that penetrates meat is salt. As a binder lime is OK just as most binders, mustard, water, mayo etc. are OK. Nuthin is OK also.
Acid will tenderize meat (ceviche is acid cooked seafood) but I doubt it will have any effect on a big hunk of meat past the surface, especially if you use it, apply rub and go directly to the smoker.
Interesting idea because of the acid. I would think it can't be left on very long as it would start cooking the meat. Let us know if you try this......with pics of course.
I doubt that in the grand scheme of things, the minimal amount you will use as a binder is really going to do much. Yes, acidic citrus can work to tenderize to some degree, but not in that tiny amount, I wouldn't think,
One thing that does work is a light rub of oil on the ribs before you season with your rub of choice. It makes the rib bark more tender (doesn't do a thing for the meat!). Lime juice is interesting. I once marinated in something with pineapple juice. Wasn't good! Tender to mush and very tropical BBQ!
So, I gave this a whirl today.
3 half racks of baby backs on the PBC. rubbed them with a little lime juice before hitting them with Memphis dust.
cant say that I noticed any significant impact on the finished product. In fairness, Kent let his prepared ribs sit about 6 hours in the fridge before smoking them. I didn't have that kind of time, so mine only sat long enough to get the barrel lit and up to temp. Certainly couldnt taste the lime, and hard to say if it affected overall tenderness or not. Most likely, this was a one and done experiment for me...
Thanks.
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