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Brining Ribs

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edited November -1 in EggHead Forum
A friend of mine recently gave me a recipe for brining ribs in a solution of sea salt, sugar, and water....the outcome, he said, is that the ribs retain their moisture better (he does not cook on an Egg)......My question....Since the Egg helps food hold their moisture naturally, is brining a good idea? bad idea? indifferent idea?.....BTW, I cook ribs direct at around 230 for 3.5 to 4 hours
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  • Dixie_Flyer
    Dixie_Flyer Posts: 52
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    AUParker,[p]I think that is a terrible idea...use the 3-1-1 method and your ribs will be plenty moist and plenty good!
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  • Unknown
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    AUParker,[p]No need to brine, 3-1-1 works every time, you will have no problems with drying out. You could spray apple juice on the ribs every 30min. to 1 hr and prior to placing in foil. I don't think it is neccessary however, it is a great excuse to pop open a cold one and have a heart to heart with your egg.
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