brined baby backs

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Meat Mopper

Original poster

Jan 21, 2013

232

15

gardner ks

• May 26, 2013

• #1

Well today I will start an experiment to see if my pork ribs can be improved by brining them. It has really improved the chicken flavor and moisture.   I will take  slabs and brine 1.5 of them and the others will be not  brined.  All other parts of the cook will be the same.  I really need to see if I can still use my rub on the brined ribs without getting them too salty.  My brine will be weak for this fact.  I will brine them tonight then cook them tomorrow. 

 

mdboatbum

Master of the Pit

OTBS Member

Apr 22, 2011

4,094

431

Washington, DC

• May 26, 2013

• #2

Anxious to see what happens!

 

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Meat Mopper

Original poster

Thread starter

Jan 21, 2013

232

15

gardner ks

• May 27, 2013

• #3

well the official results are in..brined ribs win hands down.  The brined ribs had more flavor and seemed to have a better texture.

 

dwsmith43

Fire Starter

Mar 19, 2013

55

10

Ingleside,Tx

• Jun 22, 2013

• #4

I am interested in the details of your brine. My are said to be pretty good. Always room for improvement.

 

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Meat Mopper

Original poster

Thread starter

Jan 21, 2013

232

15

gardner ks

• Jun 23, 2013

• #5

It was a simple brine of 1/2 cup kosher salt, 1/4 cup brown sugar to 1 gallon of water, added some whole peppercorns to the brined and let the ribs sit in the brine for about 5 hrs.