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Orange, apple, lemon and lime juice brined spare ribs

post #1 of 9
Thread Starter 

Here we go......got 4 racks soaking to fire up tomorrow morning. The brine looks gross but the magic happening within will be realized in the end. There's also 1 cup of salt mixed in there.....for 2 gallons of liquid. I've found 1/2 cup per gallon is the perfect ratio for my families tastes. 

 

 

 

I've tried this before with one rack and it turned out pretty good. It's time for a bigger smoke so I can get more input.

post #2 of 9

Sounds interesting!

 

Al

post #3 of 9
Thread Starter 

Brined for 14 hours all rubbed down and ready to go on the smoker........

 

 

I'm going to try smoking them @ 250.....put them on the smoker at 0730 CST....Not even going to peek until they've been on for 5 hours......hopefully they are done by 1300.

post #4 of 9

Looking good, what kind of wood are you using?

post #5 of 9
Thread Starter 

I'm using the best combo I've found so far....Oak and Pecan.....those 2 seem to work perfectly with spare ribs

post #6 of 9
Thread Starter 

5 1/2 hours in and they are looking perfect........

 

 

 

 

 

 

I had to remove the 2 middle ones first.....at about 6 1/2 hours.....they were thinner than the 2 outside racks......

 

 

 

 

 

The thicker racks took 8 hours......@ 250.....I was getting worried that they were going to be over done....pulled them off and they fell a part.....perfect....Mom wanted fall off the bone tender......That gave me 2 firm racks and 2 FOTB......everyone loved them.

post #7 of 9
Looks tasty,get much flavor from your brine?
post #8 of 9

:popcorn

post #9 of 9
Thread Starter 

My brother told me that they would be fine without the brine......But I liked the flavor it gave to the bark.....that's where the citrus came through.

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