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Brining ribs

post #1 of 7
Thread Starter 
I've done ribs with the regular conventional way of using mustard and rub and they just come out ok.

For some reason I can taste the seasoning of the meat on the outside and not on the inside. The inside of the meat tastes rather bland. This is smoking them with the 2-2-1 method. We are not fans of anything that is too spicy ie. cayanne pepper so I'm kind of curious if anyone brines their st Louis or baby backs? I know Myron mixon has the brining process for his St. Louis ribs. Has anyone tried?
post #2 of 7
You could try some "Bacon on a Stick"!
post #3 of 7
Thread Starter 
Hmmm that sounds interesting!
post #4 of 7
post #5 of 7

Opps, same thing... Oh,well now you got two copies...LOL

post #6 of 7
Thread Starter 
Lol thank you!
post #7 of 7
Quote:
Originally Posted by oldschoolbbq View Post

Opps, same thing... Oh,well now you got two copies...LOL

Stan, actually two different threads, you linked Bear's which uses TQ and I linked Pop's which uses a wet cure with Cure#1. Same results just two different methods!
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