Any body try it. Got spares and country style. Any suggestions for different cook times between the two.
Brining ribs
- Thread starter bishgeo
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bear55
Master of the Pit
I've never brined ribs of any type. I smoke my spare ribs for 6 hours using the 3-2-1 method. Never having smoke country style ribs I can't imagine them taking much longer than 6 hours to finish.
Richard
Richard
Yea I have never brined either usually rub and wrap overnight. But we brine all other pork loin chops butts ect. Figure I'll try it. I seen them inject ribs on BBQ pit masters before.
warren1134
Newbie
- Apr 18, 2015
- 3
- 10
I occasionally brine my spares in apple juice, apple cider vinegar, and rub. You can get just as much juice and taste without it if you practice though. I second Bear55 on the 3-2-1 method. 3 hours smoke, 2 in foil and 1 hour back on the grate to finish em off. when you put them in foil add a little liquid i.e. apple juice, and something with a high oil or fat content i.e. butter to really juice them up. Good luck and let us know how it goes!
Should work well with the country style not sure on the spares let us know. If you don't try you'll never know right? If it's your first run on the country style why not try some both ways I haven't tried cs yet but have seen some good looking ones posted maybe run a search to see how long they went on a few,but sampling is the best way to tell.:biggrin:
welshrarebit
Master of the Pit
fwismoker
Master of the Pit
A little quick education on country style ribs they aren't ribs and you don't treat them like ribs. There's loin cut and shoulder cut and both need way different cooking times.
Loin cut CSR's are very lean and you only cook them to 145 give or take...Keep them juicy!
Shoulder cut you don't see as often but you cook to probe tender and they take longer too cook (think pork butt) but an average IT might be 180-185.
Don't over complicate ribs, they're full of connective tissue and fat so doing a brine is of no benefit.
Loin cut CSR's are very lean and you only cook them to 145 give or take...Keep them juicy!
Shoulder cut you don't see as often but you cook to probe tender and they take longer too cook (think pork butt) but an average IT might be 180-185.
Don't over complicate ribs, they're full of connective tissue and fat so doing a brine is of no benefit.
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I agree with FWIsmoker , no brining Ribs . The CSRs will do good I 225*F Smoker . Check the package label , it will say if it's -Loin or Shoulder.
They are bone in loin csr. I know I have brined pork loin befor and chops so why not csr. I figured probably only couple hours on them and five or six on spares. I rubed ribs last time and didn't wrap or sauce and they were great. The last ones I foiled fell off the bone.
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fwismoker
Master of the Pit
The bone in loin CSR's are the BEST! Brine those if you want but as long as you cook them to the right IT they'll be super juicy. I got some in my fridge right now and made some last week, I cooked mine pretty hot and pulled them 145...best I've had.
I will be the dissenting voice here. I agree you wouldn't normally do a short brine on ribs like you would chicken but if you go all the way and cure them, you get bacon on a stick, dish to die for. I made some in this post:
http://www.smokingmeatforums.com/t/151369/first-bacon-on-a-stick
I would suggest you give them a try.
Disco
http://www.smokingmeatforums.com/t/151369/first-bacon-on-a-stick
I would suggest you give them a try.
Disco
vegasmoker456
Newbie
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