Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Has anyone ever tried brining babybacks?

Options
Unknown
Unknown
edited November -1 in EggHead Forum
I've had GREAT success brining turkey, chicken, fish, and prok roasts, but haven't tried it with ribs. Everything omes out that much more tender, moist, and juicy. I wonder if brining might help to break down the membranes in the ribs?
· Share on FacebookShare on Twitter

Comments

  • djm5x9
    djm5x9 Posts: 1,342
    Options
    Headhunter:[p]I think you will find that fatty meats like butts and ribs do not benefit from brining. Be careful with rubs with salt in them. If applied a day before the cook they can draw moisture out of your meat. This may not mean much for butts, but may make a difference with ribs.

    · Share on FacebookShare on Twitter

Categories