Brining ribs?

Teefus

Greetings to all -

Trying to get a smokier flavor to my ribs. When I brine Salmon and let it dry to develop a pellicle it soaks up smoke like a sponge. Anyone try this approach with ribs?

nolaegghead

Brining pork ribs, wet or dry, in my experience degrade the texture and taste.  I have tried it.

CptnRon302

I have never done it myself but I’ve been told that it seriously breaks down the meat too much.

unoriginalusername

Salt only. Love this way 

uncovered in the fridge with salt for 24 hours 

gdenby

When salmon is brined, it keeps the albumin from coming out onto the surface. Keeps the white goop from forming on the surface.

Ribs are different. I don't bother to let them air dry in the fridge, which I've often read is a good approach to forming a pellicle. I've also come across an article, don't know where, that said commercial smokers have a repeated drying cycle so that moisture on the surface evaporates. I get a good smoke flavor, and I only use a light brush of water in the last hour when I add a last coat of rub. Just enough moisture to let the rub stick, but not melt.

nolaegghead

ask centex

The Cen-Tex Smoker

Ribs get “hammy” tasting when you brine them and I don’t like the texture either. They are so thin the salt denatures the proteins all the way through if you leave them overnight. 

I think bge ribs are way too smoky already but if you want more, spritz them. Smoke sticks to
moisture.  

All these are my my personal opinions and it does not make you a bad person if you brine ribs or cook them on your bge. 

bgebrent

I wouldn’t brine. Ham taste is the result. Just add more smoke wood. Even mesquite if you want real smoke flavor. I prefer apple and pecan. Speriment!

Teefus

Thanks to all for the input. I get a little smarter every time I visit the site.

Mickey

No brine! Use more wood

Jeremiah

What about beef ribs? 

1voyager

For beef ribs I use coarse salt, uncovered in the refrigerator for 24 hours. 

lkapigian

Great thread and trying one with zeroe seasoning ...Doing a test cook Monday for an upcoming cook off, just to break away from our usual rub then wrap w butter honey Bla bla bla....going to be just using my smoked SPG  1 rack going nothing for the entire cook and season when done 1 season right before.....May go back to our usual ways after the test or we may find this was a great idea....end goal taste more pork and Oak , sometimes the ribs get lost in what we apply to them

smoke question....when cold smoking we want a pellicle and no moisture as the smoke can become acidic in taste , seems not the case when cooking some tend to spritz....what is the science behind this or does a dry protein take smoke better.

Teefus

I did a rack of loin ribs today. Light seasoning (salt, pepper, garlic powder) and three hours of Pecan smoke @ 275* from 8 good size chunks. Mopped with an olive oil and herb basting liquid at one hour and two hours. I wrapped in paper for 90 minutes then finished unwrapped for 30 minutes. The ribs were a bit overdone and a little on the dry side, but very tasty. Still not very smoky. 

The Cen-Tex Smoker

Teefus said:

I did a rack of loin ribs today. Light seasoning (salt, pepper, garlic powder) and three hours of Pecan smoke @ 275* from 8 good size chunks. Mopped with an olive oil and herb basting liquid at one hour and two hours. I wrapped in paper for 90 minutes then finished unwrapped for 30 minutes. The ribs were a bit overdone and a little on the dry side, but very tasty. Still not very smoky. 

skip the oil- that may be your problem. Smoke cannot penetrate fat. and when you brush on marinades it can brush the smoke right off. That's why you spritz and not brush until you put on a finishing sauce (if you are in to that kind of thing). 

 

The Cen-Tex Smoker

lkapigian said:

Great thread and trying one with zeroe seasoning ...Doing a test cook Monday for an upcoming cook off, just to break away from our usual rub then wrap w butter honey Bla bla bla....going to be just using my smoked SPG  1 rack going nothing for the entire cook and season when done 1 season right before.....May go back to our usual ways after the test or we may find this was a great idea....end goal taste more pork and Oak , sometimes the ribs get lost in what we apply to them

smoke question....when cold smoking we want a pellicle and no moisture as the smoke can become acidic in taste , seems not the case when cooking some tend to spritz....what is the science behind this or does a dry protein take smoke better.

good question and I don't know the whole answer. I'm guessing it has something to do with cured vs uncured. 

I use this article a lot (which is where they showed how smoke sticks to wet surfaces way better than dry crusty surfaces). When you cold smoke, it never really gets crusty so it may have more to do with that.

If this gets blocked, just google "amazing ribs what you need to know about wood, smoke and combustion". It's a great read no matter what.

https://amazingribs.com/more-technique-and-science/grill-and-smoker-setup-and-firing/what-you-need-know-about-wood-smoke-and

The Cen-Tex Smoker

and just a warning- this is the article that cost me $1500 for the Karubecue. 

CtTOPGUN

Start your ribs colder. Gives it a longer time at proper smoking temps to build flavor. You can gain that time back by raising grid temp after the ribs achieve IT of 165*

Teefus

The Cen-Tex Smoker said:

Teefus said:

I did a rack of loin ribs today. Light seasoning (salt, pepper, garlic powder) and three hours of Pecan smoke @ 275* from 8 good size chunks. Mopped with an olive oil and herb basting liquid at one hour and two hours. I wrapped in paper for 90 minutes then finished unwrapped for 30 minutes. The ribs were a bit overdone and a little on the dry side, but very tasty. Still not very smoky. 

skip the oil- that may be your problem. Smoke cannot penetrate fat. and when you brush on marinades it can brush the smoke right off. That's why you spritz and not brush until you put on a finishing sauce (if you are in to that kind of thing). 

 

I'll give that a try. I was trying to keep the meat from drying out. Maybe a little water in the drip pan next time.

The Cen-Tex Smoker

Teefus said:

The Cen-Tex Smoker said:

Teefus said:

I did a rack of loin ribs today. Light seasoning (salt, pepper, garlic powder) and three hours of Pecan smoke @ 275* from 8 good size chunks. Mopped with an olive oil and herb basting liquid at one hour and two hours. I wrapped in paper for 90 minutes then finished unwrapped for 30 minutes. The ribs were a bit overdone and a little on the dry side, but very tasty. Still not very smoky. 

skip the oil- that may be your problem. Smoke cannot penetrate fat. and when you brush on marinades it can brush the smoke right off. That's why you spritz and not brush until you put on a finishing sauce (if you are in to that kind of thing). 

 

I'll give that a try. I was trying to keep the meat from drying out. Maybe a little water in the drip pan next time.

Oil will not keep the meat from drying out.  unless you are cooking really low temp,  oil will actually fry the outer layer of the meat and make it drier underneath (think basting a turkey with butter to crisp up the skin).  It also blocks smoke so skip the oil and get a spray bottle of water or 505/50 ACV and water and spritz when the outside gets dry. Don't over do it or the bark/crust from your rub will never form.