Brining Spare Ribs

Discussion in 'Pork' started by baldwin smoky, Aug 3, 2005.

  1. Hi Guys
    This is my first post and I am a 62 year old newbie to smoking with an offset. Used to have an ECB and wore it out!

    Question is...has anyone brined ribs? I saw a recipe on some website, don't know where, to brine ribs overnight, apply rub several hours before slapping them on the grate. Well I did and my suggestion is don't brine ribs. They turned into salt peter, whew had to drink a 12 pack after eating them.

    Has anyone had this problem?

    Baldwin Smoky
     
  2. soflaquer

    soflaquer Smoking Fanatic OTBS Member

    Baldwin,

    Most of todays pre-packed ribs (like Turkey) have already been injected with a saline solution. In essence, you just 'doubled" the amount of salt on them!

    Sorry we couldn't get you sooner................but, you learned an expensive lesson..........LOL! I'm sure more lessons like that will be experienced as you learn the Art of Smoking! Don't give up!

    Jeff
     
  3. tulsajeff

    tulsajeff Master of the Pit Staff Member Administrator OTBS Member

    Jeff is absolutely correct.. most companies nowadays think that we want all of this solution injected into our meat and I for one do not.

    Not only does that increase the weight and makes me pay more for the same amount of meat.. it is not needed.

    I only brine poultry most of the time and when I do, I purchase chicken and turkey that clearly states "minimally processed" on the label which means it has not been injected with anything.
     
  4. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Now-a-days when Piggy goes to market it's not even a year old. It's still nice and tender. Now if you were to raise your own hogs and had slaughtered an old brood sow or a gilded boar I would then definately brine it. Also if you look hard enough you can find pork ribs that haven't been brined. Some of the big chain store will sometimes carry both types of pork so I would check there first.
     
  5. Thanks guys, I'll keep your advice in mind next time I select my meats at the store.

    Baldwin Smoky
     
  6. sickpuppy

    sickpuppy Fire Starter

    Hey Guys,

    Made a great discovery yesterday. I had went to the store just to get some clothes washing soap at a close, locally owned super market (Breaux Mart). Usually go to large chain for major shopping like Wally World. While there, passed by the meat counter and spotted some ribs (3 ½ down, minimally processed). Asked the butcher if they always have them and he said “yes, and lots of times they are on saleâ€. Also asked about brisket and he said like those (pointing at some beautiful briskets).

    Needless to say I came home with ribs and a brisket (almost forgot to get what I had went there for). The smoker will be smoking this weekend.

    Dan
     
  7. soflaquer

    soflaquer Smoking Fanatic OTBS Member

    Good find.............nice job! Fire that Bad-Boy Up!!!
     
  8. bob-bqn

    bob-bqn Smoking Fanatic OTBS Member

    I've marinated ribs in apple juice before but haven't brined any. I even try to cut back on the salt for rib rubs. I've had ribs that were too salty before, but never too sweet. [​IMG]
     
  9. sickpuppy

    sickpuppy Fire Starter

    I agree with the less salt, Bob-BQN. I am just not much of a salt person. I know people that, without tasting food, pour on the salt. Now I like it spicy and sweet. But you have to watch the prepared mixes like “Tony Chachere’sâ€, the first ingredient is salt. Why pay the big price of “Tony Chachere’sâ€, when with a little cayenne, garlic and onion salt, few spices to your taste, and the amount of salt you want, you then have your own personalized “Tony Chachere’sâ€.

    I live in the heart of the “Cajun†country, and hot sauces of every kind abound. If you like your food spicy then this is the place to be.

    Dan
     
  10. bwsmith_2000

    bwsmith_2000 Master of the Pit OTBS Member

    This is really good input. I have read about "minimum processed" turkeys before but did not realize that they were also injecting spare ribs. I'll definitely watch out for the "minimum processing" note.

    By the way, what about frying size chickens. Am I OK with brining them or does the same minimum processing thing apply??

    Bill
     
  11. soflaquer

    soflaquer Smoking Fanatic OTBS Member

    Bill,

    Always read the label first...............it will tell you. Poultry, with the exception of certain Turkeys, are about the only thing I brine. If you do not read that it has been processed or injected, definitely brine them!

    Jeff
     
  12. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Bill, Whenever I do chickens, I always go for the largest that I can find. If I go with the smaller birds there won't be anything left for leftovers. Just remember that the larger birds will take longer to smoke.
     
  13. bwsmith_2000

    bwsmith_2000 Master of the Pit OTBS Member

    Thanks for the inputs. I'm doing chickens this weekend. I'll let you know how they come out.

    Bill
     
  14. bwsmith_2000

    bwsmith_2000 Master of the Pit OTBS Member

    I did two chickens and a turkey Sunday. I brined them per the recipe in the top left of this forum. It turned out great! I'm still eating on it and tonight, I tried some of Winn's Alabama white sauce on the turkey. It was wonderful.

    Bill
     

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