Spare Ribs ala amazingribs.com

dstearn

Last time I smoked Baby Backs and brined 2 hrs prior to applying rub. This time I salt brined overnight. They were good but a little too salty for my tastes. Next cook I will smoke baby Backs and spares but only brine 2 hrs prior to compare.

Foghorn

They don't look to salty to me 

dstearn

My SWMBO said so therefore it must be true.:-)

milesvdustin

You shouldnt have to brine ribs. Just rub them down like 12-24 hours ahead of time. 

Those look good however! 

dstearn

milesvdustin said:

You shouldnt have to brine ribs. Just rub them down like 12-24 hours ahead of time. 

Those look good however! 

Most rubs contain salt. This method uses a non salt rub  recipe. The salt penetrates the meat and promotes moisture during the cook. The recipe calls
for applying kosher salt 2 hrs prior to the cook. The salt penetrates the meat but the other ingredients in the rub stay on the surface.

Theophan

They look GREAT!

I don't brine, but usually put a rub on overnight, which does a bit of "dry brining," I think.

dstearn

Theophan said:

They look GREAT!

I don't brine, but usually put a rub on overnight, which does a bit of "dry brining," I think.

Thanks, yes there is salt in most ribs. Amazingribs does a good job of explaining there method which does make a lot of sense. When I tried the recipe on BB ribs a few weeks ago they were the best ribs I have smoked on the BGE so far. The Kosher salt penetrates the meat and draws out the moisture.

Rascal

dstearn said:

Theophan said:

They look GREAT!

I don't brine, but usually put a rub on overnight, which does a bit of "dry brining," I think.

Thanks, yes there is salt in most ribs. Amazingribs does a good job of explaining there method which does make a lot of sense. When I tried the recipe on BB ribs a few weeks ago they were the best ribs I have smoked on the BGE so far. The Kosher salt penetrates the meat and draws out the moisture.

I must be missing something here... Why do you want to draw out the moisture from the rib meat?

dstearn

Rascal said:

dstearn said:

Theophan said:

They look GREAT!

I don't brine, but usually put a rub on overnight, which does a bit of "dry brining," I think.

Thanks, yes there is salt in most ribs. Amazingribs does a good job of explaining there method which does make a lot of sense. When I tried the recipe on BB ribs a few weeks ago they were the best ribs I have smoked on the BGE so far. The Kosher salt penetrates the meat and draws out the moisture.

I must be missing something here... Why do you want to draw out the moisture from the rib meat?

Should have said there is salt in most ribs.
https://amazingribs.com/tested-recipes/salting-brining-curing-and-injecting/salting-and-wet-brining-flavorize-moisturize

Skiddymarker

Interesting, have never wet or dry brined ribs. Using a rub with a salt component, rubbed the ribs about 4 hours before they hit the smoker. Stored uncovered in the fridge for the full four hours to ensure the ribs are cold. The salted rub will sweat the ribs then the ribs will reabsorb much of the moisture. Much improved smoke ring in that it is my understanding that once the rib temps exceed about 150ºF, the smoke ring has done its thing.  
Your ribs look great. SWMBO likes her ribs with a sweet and tangy sauce.