Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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 at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Gonna brine some ribs...

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!

no, not -that- one!
KI4PSR

Comments

  • fusionhqfusionhq Posts: 1,705
    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!!
    ;)
  • RRPRRP Posts: 22,058
    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.
    L, M, S, &  Mini
    And oh yes...also a 17" BlackStone gas fired griddle! 
    Ron
    Dunlap, IL
    Re- gasketing AMERICA one yard at a time!
  • 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
  • Dave_MatthewsDave_Matthews Posts: 201
    edited August 2014
    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
Sign In or Register to comment.
Click here for Forum Use Guidelines.