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brine ribs

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edited November -1 in EggHead Forum
Has anyone ever brined baby back ribs or do you think it's needed.If you have , do you have a recipe?Thanks
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Comments

  • SuperDave
    SuperDave Posts: 319
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    5 o'clock somewhere,[p] Yessir indeed![p] Brining is one fine way to bring a little flavor into the meat.... a little salt, sugar, spices and salt dissolved in some warm water mixed into a larger vessel of cool water and some ice and a good soak in the fridge for a few hours would do wonders. I'd even try a little molasses in the brine along with some fancy vinegar! Don't forget the apple juice...[p]Report your results![p]Cheers!

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  • AZRP
    AZRP Posts: 10,116
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    5 o'clock somewhere,
    Cooks Illustrated did an article on cooking baby backs several years ago, they brined them for two hours as I recall in an extra large ziplock. -RP
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  • icemncmth
    icemncmth Posts: 1,165
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    5 o'clock somewhere,[p]I have done a few different tests with brine and ribs..[p]I learned to keep the acid contents down. The reason is I have left the ribs in the brine and the acid started the cooking process...A day later in the brine..well I basically had pickled ribs.. I still grilled them just not as long...[p]But it is fun to play with..[p]I also like to use more sweet...in the brine..gives the ribs a darker crust and I can balance the salt easier..
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  • wobin
    wobin Posts: 211
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    5 o'clock somewhere,
    Just be careful or they will taste like ham.
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  • RRP
    RRP Posts: 25,888
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    wobin,
    I fully agree! Twice I tried brining BB and was SO disappointed!!! First time I thought I had done something wrong, but the second time I knew I had wasted good baby back ribs! "Ain't no friggen way" I'll ever try that again!
    Re-gasketing America one yard at a time.
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