- Joined Nov 15, 2013
I'm thinking about brining some ribs but since I've never done it so I'd like to get some input. What to brine the ribs in and how long, or if it's not a good idea at all. Can anyone offer advice?
What he said, most ribs are "packaged" now a days. and since the thickness of the ribs meat is at best 3/4" its already had about all it can hold. Now curing is different because you are adding the super dehydrate to the meat.Never brined pork ribs.... brined pork chops and country spares before grilling.... Some ribs come "enhanced" at the grocery store... they are injected/brined, so to speak.....
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