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Gonna brine some ribs...
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Dave_Matthews
Posts: 204
I've read the BGE archives regarding brining ribs, as well as various websites. It appears that many people think it is a waste of time for ribs, others seem to think is helps if not tenderness, perhaps flavor. I'm going to try it just for fun. Also I was able to stock up some of my favorite BBQ sauce to use.
Cooking Ribs Tomorrow!
Cooking Ribs Tomorrow!
no, not -that- one!
KI4PSR
KI4PSR
Comments
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Never done it, or thought about it, and my ribs have been pretty tender. Let us know how it works! I'd like to taste one!!
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I only brined ribs once and never again! Turned out tasting like a cheap ham! Maybe you'll have better luck but my advice is to go easy on the salt.Re-gasketing America one yard at a time.
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Thanks Ron, I read about that issue as well. I will go easy on the salt as well as the time.
no, not -that- one!
KI4PSR -
Ok, I've started this procedure. The brine is 5 quarts water, 2 cups apple cider, 3/4 cup sea salt, 1/2 cup sugar. It will sit overnight, and in the morning I will start the BGE and have ribs around lunch time.
The pictures of the ribs in the brine reminds me of the cow eyes preserved and dissected for a high school science fair project <g>!
no, not -that- one!
KI4PSR -
The ribs turned out Great! I don't know how much the brine helped, but these ribs has a good bite and tender without mushiness. Not falling off the bone, but very tender. Six hours at about 250 degrees. Cayenne pepper rub with Neighbors By Choice sauce. I think it was worth the small effort to brine the ribs. I will do this again!
no, not -that- one!
KI4PSR
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