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Has anyone ever tried brining babybacks?

Unknown
Unknown
edited November -1 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?
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  • djm5x9
    djm5x9 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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