2-2-1 Baby Back Brine PICS!

[bassman]

Sure looks good! Nothing I like better than a batch of ribs

. Keith

 

[bbqchris]

mouth drooling ribs indeed. i need to find a local butcher that doesnt charge an arm and a leg for ribs so i can give this a try!

 

[smoke_chef]

Hey Qman,

I'm very new to all this. I have read lots of posts about lots of things so maybe I have confused myself. (Not hard to do! Just ask the wife

) Any way, I know most here recommend a brine for poultry. And.. I read all through your thread and didn't see anything about a brine for these ribs but it's in the title of the thread. Is there maybe an "understood" step that I don't know about?

What ever the case... those sure are mighty fine looking ribs! I hope to do as well someday.

Thanks,

Franklin

 

[qman]

Hey Franklin! No I didnt brine the ribs, the thread started out with me asking about whether or not anyone ever brined Baby Backs and if so, what results were achieved. So these ribs are just the 2-2-1 method with lots of rub left on em overnight before the smoke! Em, they were some tasty ribs!
q

 

[ron50]

You can always substitute turbinado sugar (sugar in the raw) for the sugar in Jeff's rub. Turbiando sugar doesn't burn as easily and you won't get the dark color that you can with other types of sugar.

 

[bertjo44]

Oh, that looks too good.

 

[geob]

Good looking ribs. Just the way I like them. Ready to eat.
I like the Apple juice spray.
Please pass more ribs!!

Smoking

 

[grogger27]

Damn that looks good. My mouth is watering. I just finished supper and I'm stuffed, yet my mouth is now watering for some of those ribs.
Greg

 

[craig chamberlain]

Great job on the ribs and the Q-view!

 

[cman95]

Bootiful, great job man.

 

[potatoc]

Great Q-View! Great details!! Nice work...