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Spin off of the Wrap Ribs. Do you brine them first ?
Posted on 5/29/16 at 7:48 am
Posted on 5/29/16 at 7:48 am
I always brine turkey before I smoke it. I heard pork does well when brined. Anyone brine ribs?
6
Posted on 5/29/16 at 7:54 am to Lambdatiger1989
I will brine abthick pork chop, but not ribs
Posted on 5/29/16 at 8:48 am to gmrkr5
Spice rub the ribs and wrap in plastic wrap. Place in the fridge for up to 24 hours. If you slow cook them after, you really get a great crust and they'll fall off the bone.
Posted on 5/29/16 at 11:05 am to Lambdatiger1989
Baby backs, remove membrane & brine 8-12 hours in a mild salt & sugar solution.
Posted on 5/29/16 at 3:28 pm to Lambdatiger1989
I never do, have had people's who do and can't tell any difference from mine. It's a messy un needed step IMO
Posted on 5/30/16 at 9:41 am to Lambdatiger1989
Never heard of anyone brining ribs. Ribs are plenty moist enough on their own. They don't need brining.
Posted on 5/30/16 at 10:27 am to Lambdatiger1989
No, I don't. I'll clean them and remove the membrane then coat with apple juice then usually rub with Sweet Rub 'O Mine and let sit for 30 minutes or so. And I usually wrap my ribs once they get a nice mahogany color.
Posted on 5/30/16 at 11:48 am to jhardie79
quote:
they'll fall off the bone.
Please do everyone a favor and pull your ribs 10 degrees sooner.
I don't brine ribs. I dry on a cooling rack in the fridge. Then coat the pellicle in my rub.
As for removing the membrane, if you add just a bit too much heat right at the end you can turn that silver skin into a crispy almost baconlike treat. Tastes too good to remove.
Posted on 5/30/16 at 2:14 pm to X123F45
quote:
Please do everyone a favor and pull your ribs 10 degrees sooner.
Wouldn't be doing me a favor. I prefer mine falling off the bone. I hate gnawing on a rib bone.
Posted on 5/30/16 at 3:03 pm to Fratigerguy
no need to brine them, save the hassle
ribs are very fatty so when you brine its usually for less fatty meats like turkey or chicken.
ribs are very fatty so when you brine its usually for less fatty meats like turkey or chicken.
Posted on 5/30/16 at 3:51 pm to X123F45
quote:Ah, competition ribs. Yeah, those suck.
Please do everyone a favor and pull your ribs 10 degrees sooner
Posted on 5/30/16 at 5:09 pm to Lambdatiger1989
I don't brine
I don't pull membrane.
I do wrap
I don't pull membrane.
I do wrap
Posted on 5/30/16 at 5:20 pm to AlxTgr
quote:
Ah, competition ribs. Yeah, those suck
I don't cook thise one bite monstrosities. I just cant stand going in for a bite of rib and coming away with the slab of rib on my shite
I like them in between competition and fall off the bone.
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