Brining Ribs

I have never wet brined ribs.  I've dry brined them a few times.  What brine recipe did you use?

I have always heard that wet brine makes the flavor similar to ham and your ribs tastes like ham on a stick.I put a rub with salt and sugar on them so i guess i dry brine.

i have cooked a lot of ribs and almost every rack i cooked has a ton of fat on them and if you render it down it would be moist and cooking them till the IT is 195 which usually take several hours makes them tender (so does the wrap step which i use sometimes). so i don't know if a brine would assist in these or not or just flavor the ribs. Although I'm a big proponent of "if your food and you lie it that way then cook it how you like to eat it" so brine if you like.

Happy Smoking,

phatbac (Aaron)