Brining Ribs?

Discussion in 'Pork' started by smokingn00b, Jul 2, 2007.

  1. smokingn00b

    smokingn00b Fire Starter

    Does anyone do it? Is it worth it? I'm going to be smoking about half a dozen racks of ribs later this week for the guys at work. I was just wondering if this was something worth trying. I'm looking for the juiciest, most tender ribs ever. This event is also a warm up for later this summer when we're taking on another department at work in a cook off. Ideas are welcome as we will be trying anything.
     
  2. jts70

    jts70 Smoking Fanatic OTBS Member

    n00B.. You could always use the 3-2-1 method make some very could ribs!
    Make sure you remove the membrane from the ribs, it will allow the smoke to penetrate the meat better, it is also easier to eat. Some people soak theirs in vinegar or apple juice for a few hours before hand. Here is a link that well help explain the 3-2-1 method. Good luck! http://www.wyntk.us/food/3-2-1-rib-method.shtml
     
  3. smokingn00b

    smokingn00b Fire Starter

    Thanks for the advice. I'm already familiar with 3-2-1 and have used it a couple times. I do plan on using that as well this time. Just wondering if brining is worth it.
     
  4. i'd do 3 of them with brining and 3 with out. and go with the 3-2-1 or 2-2-1 if there back ribs
     
  5. msmith

    msmith Master of the Pit OTBS Member

    What type of wood are you using to smoke with.
     
  6. peculiarmike

    peculiarmike Master of the Pit OTBS Member

    Why brine a good thing? Use the 3-2-1 method and you will have the tenderest ribs going. Not competition ribs, just backyard tender, good ribs. Use spares. Pull the membrane off the back side. Coat them with mustard and then give them a coating of rub, wrap them in clear plastic wrap and fridge overnight. Remove from the fridge an hour or so before smoking to allow them to warm to room temp. 3-2-1 done. Some tasty sauce and you are eatin' good! [​IMG]
     

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