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Spare Ribs Brine Mixture Needed
Posted on 2/5/10 at 7:28 am
Posted on 2/5/10 at 7:28 am
Anybody recommend a good mix? I'm smoking some ribs Sunday for the first time, and need some hints on brining. Also, I was thinking of using barbecue sauce as paste for the dry rub instead of mustard...would you recommend this, or just stick with mustard? Thanks!
Posted on 2/5/10 at 7:57 am to NorthGwinnettTiger
I think a problem with putting the bbq sauce on that early is they usually have sugars that would burn during a long cook, thats why its best to not sauce ribs (with a sugar based sauce anyway) until the end of the cook.
Posted on 2/5/10 at 7:59 am to SPaulMc
boil your spare ribs in coca cola for about half hour before seasoning them and grilling them. it tenderizes the shite out of them.
Posted on 2/5/10 at 8:09 am to NorthGwinnettTiger
quote:
Spare Ribs Brine Mixture Needed
I have found that ribs don't need brining. Let the dry rub do some marinating for a few hours and you should be fine. Use light covering of mustard and apply your rub.
Posted on 2/5/10 at 8:17 am to NorthGwinnettTiger
If you are smoking, no brine needed.
4-5 hours at 250, sauce last 20 or so minutes with sauce of choice, or serve sauce on side. Hickory, pecan or cherry for the wood. Smoke for first 90-120 minutes of cooking time.
Use a little yellow mustard to help rub stick.
Use rub of choice. There are many prepackaged rubs that are pretty good, or tons of them on the web...just search and find one that matches your tastes.
4-5 hours at 250, sauce last 20 or so minutes with sauce of choice, or serve sauce on side. Hickory, pecan or cherry for the wood. Smoke for first 90-120 minutes of cooking time.
Use a little yellow mustard to help rub stick.
Use rub of choice. There are many prepackaged rubs that are pretty good, or tons of them on the web...just search and find one that matches your tastes.
Posted on 2/5/10 at 8:26 am to SPaulMc
quote:
I think a problem with putting the bbq sauce on that early is they usually have sugars that would burn during a long cook,
Good point...thanks!
Posted on 2/5/10 at 8:28 am to tigerfoot
quote:
I have found that ribs don't need brining. Let the dry rub do some marinating for a few hours and you should be fine. Use light covering of mustard and apply your rub.
quote:
If you are smoking, no brine needed.
4-5 hours at 250, sauce last 20 or so minutes with sauce of choice, or serve sauce on side. Hickory, pecan or cherry for the wood. Smoke for first 90-120 minutes of cooking time.
Use a little yellow mustard to help rub stick.
Use rub of choice. There are many prepackaged rubs that are pretty good, or tons of them on the web...just search and find one that matches your tastes.
Appreciate the help!
Posted on 2/5/10 at 2:39 pm to NorthGwinnettTiger
Also be sure to remove the membrane from the back of the ribs.
I like to soak mine over night in apple juice....
Take them out the next day and add my dry rub. Let stand for several hours at room temp and then throw them on the smoker.
I like to soak mine over night in apple juice....
Take them out the next day and add my dry rub. Let stand for several hours at room temp and then throw them on the smoker.
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