Dry brining ribs--liquid leaked out

[mng024]

As the title States, decided to dry brine some ribs last night for the first time by rubbing them down and wrapping them in a few layers of Saran Wrap. Went to pull them out today and one of the racks had had leaked liquid out onto the refrigerator. I thought we wrapped them pretty tight but apparently it wasn't completely sealed, did I just ruin these and are they going to come out dry? Even worse, the father-in-law's coming for dinner tonight and he sure thinks he's a food critic.

 

[gmc2003]

They shouldn't be ruined, and they should still turn out juicy and taste just fine. Next time use a Pyrex dish big enough to hold the ribs.

Chris

 

[bdskelly]

Clean up your refrigerator and carry on my friend. Check SmokinAls thread on Perfect Ribs Every Time and cook those bones to an Internal Temp. B

 

[mng024]

I'm not concerned about the mess that was made, more so just the fact that that juice didn't get reabsorbed into them.

 

[bdskelly]

I'm not concerned about the mess that was made, more so just the fact that that juice didn't get reabsorbed into them.

Was joking about the mess... The moisture will mostly come from the rendered fat on the ribs and not the internal water in them. Watch your temps. Let us know how they come out! B

 

[chef jimmyj]

The juiciness of ribs and butts comes from cooking until the collagen connective tissue breaks down into gelatin and the fat liquifies providing most of the moisture. By the time these cuts reach 195, as much as 50% of the water in the meat has evaporated thus the weight loss. Losing a bit of brine liquid will have little effect...JJ

 

[bdskelly]

The juiciness of ribs and butts comes from cooking until the collagen connective tissue breaks down into gelatin and the fat liquifies providing most of the moisture. By the time these cuts reach 195, as much as 50% of the water in the meat has evaporated thus the weight loss. Losing a bit of brine liquid will have little effect...JJ

What I tried to say but not as fancy. This is why Jimmy is a Chef and I’m just a cook! Wisdom here! B

 

[noboundaries]

If you heavily apply rub when dry brining (like you see on TV), especially if there's a lot of salt in the rub, a bunch of liquid gets pulled from the ribs. If you lightly rub when dry brining, not so much liquid, if any at all. You can then add more rub (if you need to) before you throw it on the smoker.

 

[mng024]

The juiciness of ribs and butts comes from cooking until the collagen connective tissue breaks down into gelatin and the fat liquifies providing most of the moisture. By the time these cuts reach 195, as much as 50% of the water in the meat has evaporated thus the weight loss. Losing a bit of brine liquid will have little effect...JJ

Thanks a lot for a bit of relief.

And I just got my MK4 Thermapen so this will be my first time cooking to temp like SmokinAl says to!

 

[chef jimmyj]

What I tried to say but not as fancy. This is why Jimmy is a Chef and I’m just a cook! Wisdom here! B

Great minds...We were typing at the same time. You were faster..,JJ