Spare ribs to St. Louis cut...

SSN686

Morning All:

We are having some friends over for dinner this evening & ribs are on the menu...I grabbed a package of spare ribs at Restaurant Depot last week...I wanted to brine the ribs but realized I didn't have a container big enough so solved that issue by taking two foil half-pans, cutting the end out of each, overlapped the open ends then wrapped in foil until I felt it was sturdy enough (plus unlikely to leak)...here is the "pan" with the full slab...


I then trimmed the slab to a St. Louis cut & added to the pan with the brine...


I'll put the ribs on in a couple hours so more pictures later.

RyanStl

Good start.

RRP

Jay, what was your brine recipe? Also for how long?

SSN686

Morning @RRP

I replied to your message.

DavidCrumpton

Secret brine recipe? Us mere mortals shouldn’t know. 

SSN686

Morning @DavidCrumpton

No, not secret, I just included it in a message I got from Ron about another subject...here is the recipe...

Basic Brine recipe

 

3 quarts water

0.5 cup Kosher salt

0.5 cup Turbinado sugar

splash (maybe 0.25 cup) Orange Juice

splash (maybe 2 tablespoons) Soy Sauce

squeeze of honey (maybe 2 tablespoons)

 

stir everything together until salt/sugar dissolved (I do not heat)

I use this for almost all of the chicken & pork I cook, leaving the protein in the brine for 90 to 120 minutes depending on if I get busy & forget about it.

DavidCrumpton

THANKS!!!!! This is a keeper of a brine recipe. Simple and reads tasty.