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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Brining Ribs

edited November -1 in EggHead Forum
I was reading a post on brining ribs, but there was no information given as to how it's done. I didn't know you could brine ribs, chicken and turkey yes, but ribs? Could you please explain the process, I would like to try it![p]Thank you

Comments

  • Devin S,[p] The process is the same no matter what meat you use. However, you normally have to brine beef and pork for a bit longer than a similar piece of chicken or turkey. I'd recommend starting out by brining your ribs overnight in a brine like the one I use (rough recipe) on country style ribs and roasts:[p]1 can Irish Stout (14.9 oz) and enough water to make one qt. total
    1/4 cup salt
    1/4 cup sugar
    1/4 cup cider vinegar
    bay leaf
    dash of hot pepper sauce
    3 whole cloves
    1 anise star
    3 cloves garlic, chopped[p]Boil for about five minutes, cool completely (I use a ziploc bag full of ice to cool the brine quickly).[p]Rinse well before cooking.[p]You'll have to play around with it to see what you like best. You never know until you try![p]MikeO

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