Brined Ribs with Sweet Cherry Soya Glaze: "Wet Brine this time "
I have done the dry bacon on a stick and said I would also do Pop's wet brine. So here is Pop's way
This is what I used
1 gal water
1 cup Brown sugar
1 cup White sugar
1/2 cup salt
1 Tablespoon Cure #1
Mix all and put in bucket , Prep the ribs and place in the liquid and place a bag of water over top to hold the ribs into the brine.
And the picture of the ribs in the bucket also lost in cyber space like a couple others I had for the dessert . Anyway
The ribs were in the fridge in the bucket for 40 hours. Brought them out and dried of . Than back into the fridge for about 4 hours
just in the open air of the fridge.
Here they are just before I cut them up
You can see the brine did it's job
This is when I sliced up the ribs because of
motocrash
with his Asian ribs. I was just going to do the slab like I always do. But his looked fantastic and fast . I was doing mine anyway buy his way swayed me to change it up . Glad I did.
Cut them up and rubbed them lightly with Mesquite Rub, than into the smoker set at 290 - 300 deg. with mesquite and a couple charcoal bricks
Check 1 hour , than 2 nd hour
Made a glaze with soya sauce , my Cherry Rhubarb jam , brown sugar and cornstarch
Brought the ribs out at 3 hour mark, rolled them around in the bowl of glaze . Back in the smoker for 15 - 20 minutes
While that is setting up. Made some fried rice with fried egg and onions. And a nice crisp kale salad with poppy seed dressing.
Had good Ham flavor and smoke ring . The Mesquite rub was also good. The meat pulled off the bone nice . Not fall off but a nice bite.
All around , I am not sure which way I found better, as I tried to do the same glaze for both tests .
The wet brine was easier to do , and no work to to it once it is in the bucket. But the dry is not hard to do
just flip it once in a while when I think of it.
So for me both ways give you a good end product . I would eat them both . Dry or wet brine on the ribs.
I will have to do more test on other meats , it's a terrible job but someone has to do it.
It was a great meal. ribs and more ribs, oh yes rice and salad.
Had a great dessert also
"Arroz con Leche" Smoked Mexican Rice Pudding. look here if you want to see it : ...
https://www.smokingmeatforums.com/t...ked Mexican Rice Pudding,-Thread in 'Desserts
Thanks for staying around to see the end
David
I have done the dry bacon on a stick and said I would also do Pop's wet brine. So here is Pop's way
This is what I used
1 gal water
1 cup Brown sugar
1 cup White sugar
1/2 cup salt
1 Tablespoon Cure #1
Mix all and put in bucket , Prep the ribs and place in the liquid and place a bag of water over top to hold the ribs into the brine.
And the picture of the ribs in the bucket also lost in cyber space like a couple others I had for the dessert . Anyway
The ribs were in the fridge in the bucket for 40 hours. Brought them out and dried of . Than back into the fridge for about 4 hours
just in the open air of the fridge.
Here they are just before I cut them up
You can see the brine did it's job
This is when I sliced up the ribs because of

Cut them up and rubbed them lightly with Mesquite Rub, than into the smoker set at 290 - 300 deg. with mesquite and a couple charcoal bricks


Check 1 hour , than 2 nd hour


Made a glaze with soya sauce , my Cherry Rhubarb jam , brown sugar and cornstarch
Brought the ribs out at 3 hour mark, rolled them around in the bowl of glaze . Back in the smoker for 15 - 20 minutes
While that is setting up. Made some fried rice with fried egg and onions. And a nice crisp kale salad with poppy seed dressing.
Had good Ham flavor and smoke ring . The Mesquite rub was also good. The meat pulled off the bone nice . Not fall off but a nice bite.
All around , I am not sure which way I found better, as I tried to do the same glaze for both tests .
The wet brine was easier to do , and no work to to it once it is in the bucket. But the dry is not hard to do
just flip it once in a while when I think of it.
So for me both ways give you a good end product . I would eat them both . Dry or wet brine on the ribs.
I will have to do more test on other meats , it's a terrible job but someone has to do it.
It was a great meal. ribs and more ribs, oh yes rice and salad.
Had a great dessert also
"Arroz con Leche" Smoked Mexican Rice Pudding. look here if you want to see it : ...
https://www.smokingmeatforums.com/t...ked Mexican Rice Pudding,-Thread in 'Desserts
Thanks for staying around to see the end
David