1 hour to cook the ribs and 4 hours to burn off all the lighter fluid he used... sheesh!
I know, that made me cringe before he even got to the meat & Tenda Rub in the video. YUCK and DOUBLE YUCK!!!!
ya can't cook a proper rib in a hour. i don't care what you use.
I agree wholeheartedly! Part of the flavor profile for me is the gentle application of smoke, and that just can't be rushed at a high temp.
...I was very surprised to discover in my research that MSG is a natural substance...
...in a discussion recently with Cliff (Tenthunter) he has learned a lot from some food allergies - that could benefit all of us.
I don't want to get off topic on this thread, so I'll do a writeup about MSG and it's makeup, etc. in a thread/section that focuses specifically on that subject that can hopefully shed a little light.
As far as how it relates to the Tenda Rub discussion - I can tell you that MSG is not an effective tenderizer, as it can only tenderize to the extent that salt (sodium chloride) can. Tenda Rub must be using other tenderizing ingredients.
The only other natural tenderizer I'm aware of is acetic acid (which creates the powerful sourness of vinegar)
Acetic Acid is one. Here are a few other natural tenderizers commonly used in marinades: Pineapple & Papaya - contain Bromelain & Papain enzymes (respectively), Citrus juices contain Citric acid, Wine contains natural phosphates. Yogurt & buttermilk are rich in natural phosphates and lactic acid which can also tenderize.
I would love to see an actual ingredient list for Tenda Rub posted on their website for allergen info.