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Has anyone ever tried brining babybacks?

edited 12:15PM in EggHead Forum
I've had GREAT success brining turkey, chicken, fish, and prok roasts, but haven't tried it with ribs. Everything omes out that much more tender, moist, and juicy. I wonder if brining might help to break down the membranes in the ribs?

Comments

  • djm5x9djm5x9 Posts: 1,342
    Headhunter:[p]I think you will find that fatty meats like butts and ribs do not benefit from brining. Be careful with rubs with salt in them. If applied a day before the cook they can draw moisture out of your meat. This may not mean much for butts, but may make a difference with ribs.

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