Gonna brine some ribs...

Dave_Matthews

I've read the BGE archives regarding brining ribs, as well as various websites.  It appears that many people think it is a waste of time for ribs, others seem to think is helps if not tenderness, perhaps flavor.  I'm going to try it just for fun.  Also I was able to stock up some of my favorite BBQ sauce to use.
 
Cooking Ribs Tomorrow!

fusionhq

Never done it, or thought about it, and my ribs have been pretty tender.  Let us know how it works!  I'd like to taste one!!

RRP

I only brined ribs once and never again! Turned out tasting like a cheap ham! Maybe you'll have better luck but my advice is to go easy on the salt.

Dave_Matthews

Thanks Ron, I read about that issue as well.  I will go easy on the salt as well as the time.

Dave_Matthews

Ok, I've started this procedure.  The brine is 5 quarts water, 2 cups apple cider, 3/4 cup sea salt, 1/2 cup sugar.  It will sit overnight, and in the morning I will start the BGE and have ribs around lunch time.

The pictures of the ribs in the brine reminds me of the cow eyes preserved and dissected for a high school science fair project <g>!

Dave_Matthews

The ribs turned out Great!  I don't know how much the brine helped, but these ribs has a good bite and tender without mushiness.  Not falling off the bone, but very tender.  Six hours at about 250 degrees. Cayenne pepper rub with Neighbors By Choice sauce.  I think it was worth the small effort to brine the ribs.  I will do this again!