brined baby backs

[show me smoke]

Well today I will start an experiment to see if my pork ribs can be improved by brining them. It has really improved the chicken flavor and moisture.   I will take  slabs and brine 1.5 of them and the others will be not  brined.  All other parts of the cook will be the same.  I really need to see if I can still use my rub on the brined ribs without getting them too salty.  My brine will be weak for this fact.  I will brine them tonight then cook them tomorrow. 

 

[mdboatbum]

Anxious to see what happens!

 

[show me smoke]

well the official results are in..brined ribs win hands down.  The brined ribs had more flavor and seemed to have a better texture.

 

[dwsmith43]

I am interested in the details of your brine. My are said to be pretty good. Always room for improvement.

 

[show me smoke]

It was a simple brine of 1/2 cup kosher salt, 1/4 cup brown sugar to 1 gallon of water, added some whole peppercorns to the brined and let the ribs sit in the brine for about 5 hrs.