Does anyone here brine their ribs before cooking? I ate at the local country club restaurant last evening and they had smoked ribs as a featured special. They were smoked very well but seemed to have the taste of ham. Also the meat was the color of ham, which leads me to think they were brined. Is there any reason to brine them? Any thoughts??
post #1 of 14
4/22/10 at 11:27am