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Brined Ribs?

post #1 of 7
Thread Starter 
Anybody brined Ribs before?

I'm doing some CSRs in a brine I did for pulled pork that worked well with a secret ingrediant (post that later)

Just wondering if anyone has tried brine then a 3-2-1 or 2-2-1?
post #2 of 7
Cured 'em before..I think the post is lost... "Hammy ribs"... good stuff.
post #3 of 7
I personally have never brined ribs but if anyone has I sure they will let you know so hang in there.
post #4 of 7
About the closest I've ever gotten to brined ribs was last week. See this link .

Although what I did last week on the country ribs turned out better than I expected, my biggest fear was that they would have had a hammy taste and that I would not have cared for. I've had the Hormel brand ribs that have been enhanced with what ever junk they put in them. Tasted like very salty ham and didn't even come close to tasting like ribs.

If I were to try to brine ribs, I would do it exactly like I did the country ribs last week but for a shorter period of time. More of a marinate than a brine I would guess.

Let us know if you do it, what you did and how it turned out.
post #5 of 7
Whar Rich said.
post #6 of 7
i've never done it, but there's no reason why it shouldn't work pretty well!

let us know how it goes!
post #7 of 7
Brine my BB all the time. 1/2 Kosher salt 1/3 Turbinado sugar or brown sugar. 1 gal water. Brine 4-8 hrs in the Frig. Take out rinse all brine off in cold water. Apply favorite rub (I like Jeff's) wrap in plastic wrap for a couple of hrs, then off to the smoker. I swear by the 2-2-1 method....
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