Brining Ribs

Big'un

Hello to all eggheads. I recently acquired a lg BGE and I am lovin it. I need to replace the gasket though. It only seems to trickle out a little smoke where the lids meet.
So far I've cooked a turkey breast and a couple of fat hens..with great results.
Does anybody brine their ribs before egging them? I brine about everything else but I just never did brine ribs. I hoping to cook about six slabs this weekend. I would appreciate any help or advice or even a good rib brine recipe. Thanks,in time, I hope to get to know you all personally.

gman

I've never brined pork or beef for anything (BGE, grill, oven, stove, etc.) The moisture has never been a problem. I will marinate them for flavor though.[p]When cooking poultry or seafood, I have used a brine when I'm going to use the oven. I hate chicken breasts that are dry as a sponge. But to be honest, I no longer brine anything on the egg. When I brine a chicken or a turkey, they ended up SOOO juicy that I end up worrying about whether it was done all the way (even though I checked the temperature with a probe). Cooking them straight up (no brine) is perfect for me.

gdenby

Big'un,[p]It doesn't seem that brining ribs does much. Before getting the Egg, I brined lots of different meats, in an attempt to add fluid so the food wouldn't dry out in various metal cookers. The Egg ensures a moist piece of food. I do still occassionally brine large cuts of beef and pork because I think it removes the blood taste, and gives a milder flavor. And poultry white meat seems to improve also.[p]gdenby

Clay Q

<p />Big'un,
I like to brine also but never done ribs. I have read here that I'd end up with "mushy ham". The egg makes the best BBQ ribs. 3,1,1 method; dome around 250, 3 hours indirect with a little smoke, 1 hour in foil, 1 hour direct with a mop/sauce on the last 30 minutes.
Clay

tach18k

Big'un,
No brine on pork ribs, tends to make them more hamy, there are some ribs that come 'injected/enhanced' and they dont come out too well.

EddieMac

When I first got into Egging...I brined pretty much everything...got lazy...stoped brining....and haven't been able distinguish any difference in taste or cooking differences.....and I think that's the magic of the BGE....The BGE throws way more positives than negatives at different cuts of meat and really throws out the need to brine....[p]Ed McLean...eddiemac
Ft. Pierce, FL

Big'un

ClayQ,
Thanks for the 3.1.1 tip. I'll try it this weekend!

Unknown

Hi ClayQ,[p]The last 2 hours are at 250 also? I am new to egging and cooked some baby back ribs the other weekend--3hrs direct at 250. They were very nice but not falling off the bone as I expected. Maybe I will try the indirect method and wrapping in foil this time. [p]When you do the indirect method, are you using the ceramic insert that looks like a pizza tray? If so, how do you get it out of the egg when you switch to direct?[p]Thanks[p]

Rusty Rooster

MitchR,
I use orka mits when I want to remove my placesetter during a cook. Just be carefull where you set it once removed, it will be hot.