Brining Rib's and Steak

Mark

Over the weekend found myself in the mood to experiment, so I made a batch of 42 Degree's brining solution. While it was cooling went to store and purchased some baby back's and a filet. Let them soak in the brine over night, about eight hours. The next morning fired up the egg and cooked the steak, indirect at about 800, this was without question one of the beat steaks I have ever cook on the egg. After breakfast the grill had cooled to about 300 and the ribs went on, only after a lite coating of JJ's rub, they cooked for about three hours and were then coated with bbq sauce for the last 30-45 minutes.
Once again these were some of the best, the only deviation from the recipe was three cloves of garlic added to the brine and apple juice mixed with the rub to produce a paste.

MW

Mark, sounds good, but tell me about more about the brining solution. It sounds intersting...
MW

Nature Boy

Mark, Your type of experiments are what help make great discoveries. I too am curious about your brining solution. How much salt and sugar is in it??[p]Thanks for sharing your experimentations.
NB