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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!


  • 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! 
    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!
  • 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!
  • 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!
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