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So does anyone brine their ribs?

Basselope
Basselope Posts: 102
edited November -1 in EggHead Forum
So in the July issue of Bon Appetit they have the recipe for their "Ultimate ribs" anyway the recipe started with a brine.
I tried the brine with some BB and the results were good. Not great but good. Needs some work.
Anyway last night I bought some country spares (cut up butt) at Sam's. I decided to brine them.
Here is the brine I used:
2 cups apple juice
2 bottles of beer
1/4 cup kosher salt (next time I will bump this up)
1 cup brown sugar.
I tossed the ribs in and put them in the fridge for about 18 hours.[p]pulled them from the brine sprinkled them with some swamp venom and tossed them on direct @ 250-270 turned them about every 45 minutes or so. After about 2.5 hours I added some BBQ auce and then pulled them off (180 internal), to foil for about 10 minutes.
I have never had such juicy pork. Great flavor, Juicy with a captiol Juice.
Give it a shot.
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