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Brine baby backs

post #1 of 18
Thread Starter 
This is prolly a stupid question but do I have to brine baby backs if so what should my brine consist of. Sorry for the noobish question but I didn't know if the brine was just for chicken and fish. Also if I need to brine them how long should they brine for.


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post #2 of 18
Only "stupid question" is the ones you don't ask .
No u don't need to brine BB. you can but don't need to
just do the 2-2-1 ( two hour in smoker: two hour wrap in foil; one hour back on grill)
Just add apple juice in the foil
post #3 of 18
Thread Starter 
Ok. What are the advantages if any to brine vs not brine. Also when they go in the smoker what side goes down the inside of the curve or out side. Membrane side being inside after I remove the membrane that is


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post #4 of 18

I tried brining ribs one time because as you are, I was curious to see if it would make them better. I found little difference in brining or not brining. BB's have a lot of internal fat that keeps them moist so brining doesn't really do too much. Membrane side down, we call that the bone side. In most instances you always cook with the bone side down or toward the heat source.

post #5 of 18

My brother who owns a restaurant brines his BB's.  He does so for the simple fact hat he doesn't have time to pull the membrane, he scores them and brines them.  Then when he bakes them after several days of brining the membrane virtually disintegrates.  He claims it works out well for him, but i still argue with him to pull off the membrane.   

post #6 of 18
Thread Starter 
So pull the membrane and smoke for 2 hours at 225 to 250 then foil for 2 hours with some apple juice and then back to smoke for another hour or so. No brine just pull the membrane and go.


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post #7 of 18
That will do it.
Pulling the membrane can be a pain sometime.
I run warm water over the membrane for 10 to 15 sec
and it will pull right off.
post #8 of 18

Here's a little reading material for you.

 

http://www.smokingmeatforums.com/a/smoking-ribs

post #9 of 18
Thread Starter 
I will check that out al. I think my mom may let me borrow a few bucks to get the 40 dollar brankmann smoker from Walmart.


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post #10 of 18
Quote:
Originally Posted by monoxide View Post

I will check that out al. I think my mom may let me borrow a few bucks to get the 40 dollar brankmann smoker from Walmart.


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You will need to modified that smoker to get it to work good for ya.
post #11 of 18
Thread Starter 
I was looking at the mods they seem cheap to do. I have the site bookmarked on my laptop but there is no Internet at my girls house so I have to use my phone for Internet and I only have like 200mb left till the 15


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post #12 of 18
I think Jeff has a video on the mods on you tube
post #13 of 18
Thread Starter 
I will try to find it on my phone. In trying to conserve my net. I told my girl she couldn't even go on facebook. Lol


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post #14 of 18
Thread Starter 

ok i am getting 166 bucks back for taxes i know thats not much. but i only worked a few weeks at a legit job. i am thinking about getting a cheap brinkmann from walmart for like 40 bucks what accessories should i get with it? i was thinking a  better thermo and do some mods on it. also is it worth it to get a rib rack or is that just one thing thats not really needed.

post #15 of 18
Thread Starter 

or should i get the cheap brinkmann electric smoker.

post #16 of 18

Since you only have 166 to work with I would just calibrate the stock thermo for now. In boiling water, then you will know how far it is off for now, cause it WILL BE OFF!!  You should eventually get a upgraded one later.

 

You do REALLY need to get a meat probe though. I believe you can get cheap ones at wal-mart for around 20? This is very necessary as we cook by temp not time!

 

Get you self some charcoal & NOT the instant light stuff!!!

 

Get some wood chunks or chips

 

Get your self some meat to smoke

 

Save some of your Internet MB cause you need to take pics & let use know & SEE how it came out

 

Good luck!!!!

 

 

post #17 of 18
Thread Starter 
I can get the cheap one that's 38 and get a thermo and a meat probe. I already got a bag of chips. With the r2d2 style one can I also cold smoke in it? So I need a smoker, meat probe, charcoal non instant light, charcoal chimney, meat, more mb in my phone so I can upload qview, and should I get a rib rack or is that a pointless thing?


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post #18 of 18

To me there are two way to smoke ribs. One is a traditional American BBQ where you cook them at 225-250F and eastern europe style where you smoke ribs at 175F.

 

Whenever I smoke at 175F I brine ribs with pink cure and smoke them starting from 135F and raising temperature gradually to 175F. Total time around 12 hours.

 

Just a different way to cook ribs.

 

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