Just took my ribs out of the wrap. This is my 3rd or 4th rack. Every time I have looked at this and wondered if it’s just a waste. Is anybody using this for something? Gravy? Soup? Drizzled over biscuits with icing to make some smoky cinnamon rolls??? Something? Or is it just waste?
by No-Damage3057
25 Comments
Mix with a little bourbon and some ice. Old smoky delight.
😂
What?! Discard delicious, rich, savory, meat juice?
I like dipping my meat right back into it, or making a gravy out of it. If you want to use it for soup, toss it in the fridge until it hardens and scrape off the fat layer on top. What’s left underneath is concentrated heaven.
EtA: The best place to ask for recommendations is over at r/noscrapleftbehind. They’ll give you tons of ideas.
If I’ve been drinking, and no one’s looking, I’m drinking from the tap. But that’s just me
Someone else will probably have a better answer. Either way I’m probably just cutting out the middleman
I use a fat separator and mix it into the store bought sauce I use. This accomplishes two things. Hides the store boughtness of the sauce and thins it which most people do anyway.
It’s good mixed in with smoked beans.
Pour all of that into a skillet and crank it up so you can reduce it in half. Pour an ounce of your favorite whiskey in there and reduce it to half.
Add some brown sugar, a tablespoon of ketchup, and whisk it.
You will have a very nice bbq sauce
Save it, mix it in your next batch of chili/taco soup.
Excellent dipping juices. Take some of that like it is and pour over some white/basmati/jasmine rice.
I sometimes glaze the ribs with it at the end because the liquid i get from mine is like rib candy to me. I don’t always wrap but when i do i normally do it with butter, brown sugar, and maple syrup.
Wasste?! Put it in a bowl and glaze it upon your ribs in the final stages of the wrap. Delicious
Put it back on the ribs!!!
Boof it
Use it as a demi glacé.
I usually use it to make a pasta sauce.
Pour that into a pan, add a knob of butter, reduce by half, and you got a fantastic sauce.
I pour a little over my dog’s dry food. They love it.
I save brisket juice for beans. I’ll have to start doing it with rib juice now 😁
Freeze it in a cube tray, store in a zip lock Bach for future gravy/sauces
Shots! Shots! Shots!
Mix it into some shredded chicken.
You ever taste it? It’s good stuff and the beginnings of a great sauce!
I pour into a ziplock and freeze it. When i make something that requires beef broth i use this and add water
I let it cool, scrape off fat, and put that sweet smoky gel leftover in the freezer. I use it throughout the year as a little oomph to baked beans, sauces, soups, and stews.
I pour it into ice cube trays and then if Im making something that needs a little extra sum sum I pop a meat cube in it.
Freeze into ice cubes and add cube here and there while cooking other things