Anybody ever brined ribs??

CyberDawg

I'm trying a new rib experiment today, trying to perfect CyberDawg's "lazy man's ribs."[p]Just wondered if anyone here has ever tried brining ribs before cooking. If so, how long did you leave it in the brine?? I'm worried I might get mine a bit too salty.[p]Here's my experiment:[p]1) Three hours in a salt, brown sugar, and vinegar brine
2) Leftover brine and some water goes into my drip pan along with a couple of sprigs of rosemary
3) Spareribs are dried, rubbed and put on the grill
4) Temp brought up to 235 and held for 5-6 hours, basting with sauce in the last hour.[p]That's it. No foiling.[p]I'll let you know how it turns out, and if good, I'll post the recipe.

jwirlwind

CyberDawg,
I don't think it is necessary or worth the effort to brine any thin meat. If you dry rub or bast the meat prior to taking it off the Egg, I think thin meat such as ribbs will get enough seaasoning as to not have to brine. On the other hand, any think piece of meat that I Egg, I will inject it with salt and black pepper water for seasoning purposes. [p]Chef Jerry

CyberDawg

Jwirlwind,[p]I'm really brining to try and hold in moisture so that I can forgo the foiling process. We'll see what happens.

EddieMac

I've brined quite a few items...in the early going of BGE ownership.....items like fresh hams...pork loins....even a turkey....And have found there was really no appreciable results in taste...moisture level...and ease of cooking...At least the effort to brine didn't enhance any part of the process from cooking to eating.....[p]Now I do think injecting is beneficial.....and I do like to inject Boston Butts...Brisket....etc., etc.......But do your own experimentation and see for yourself!![p]Ed McLean...eddiemac
Ft. Pierce, FL