Brining Ribs?

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

smokingn00b

Fire Starter
Original poster
Mar 31, 2006
37
10
Kenosha, WI
Does anyone do it? Is it worth it? I'm going to be smoking about half a dozen racks of ribs later this week for the guys at work. I was just wondering if this was something worth trying. I'm looking for the juiciest, most tender ribs ever. This event is also a warm up for later this summer when we're taking on another department at work in a cook off. Ideas are welcome as we will be trying anything.
 
n00B.. You could always use the 3-2-1 method make some very could ribs!
Make sure you remove the membrane from the ribs, it will allow the smoke to penetrate the meat better, it is also easier to eat. Some people soak theirs in vinegar or apple juice for a few hours before hand. Here is a link that well help explain the 3-2-1 method. Good luck! http://www.wyntk.us/food/3-2-1-rib-method.shtml
 
Thanks for the advice. I'm already familiar with 3-2-1 and have used it a couple times. I do plan on using that as well this time. Just wondering if brining is worth it.
 
Why brine a good thing? Use the 3-2-1 method and you will have the tenderest ribs going. Not competition ribs, just backyard tender, good ribs. Use spares. Pull the membrane off the back side. Coat them with mustard and then give them a coating of rub, wrap them in clear plastic wrap and fridge overnight. Remove from the fridge an hour or so before smoking to allow them to warm to room temp. 3-2-1 done. Some tasty sauce and you are eatin' good!
PDT_Armataz_01_28.gif
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads

Clicky