How long do you dry brine Dino/Short Ribs?

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TexanTurk

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Original poster
Jun 26, 2023
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So I typically dry brine my Beef short ribs the night before a cook and then put them on the smoker in the early hours of the morning, so they probably end up with about 6 hours-ish and so far I have been happy with the results.

But I have a cook on Saturday and Fridays have become mine and my wife's date days where we get to do stuff alone without the kids while they're at school saving money on babysitters. Don't really want to be handling the meat before we go out in the morning and similarly don't want to be too tired to do it in the evening.

Would trimming and brining them tonight be too soon? They'd basically be dry brining for about 32 hours or so if I did. Curious to see how long everyone else dry brines for.
 
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I've dry brined a few steaks, a couple of rib roasts, and I've dry brined more chicken than anything but I've never dry brined beef ribs. I typically remove membrane, apply rub and slow cook for about 8 hours. It works great. There's a lot of fat in beef ribs. I wonder if that makes any difference?

Good question. I hope someone with experience chimes in.

If I was considering this I'd be burning up google looking for info.
 
Funny enough there's not much info to be had on Google, but most of what I've found talks about brining for a few hours up to overnight. But really much to be said about doing it longer.

I do think I might have worded my question wrong though as I actually trim, season and then put them in the fridge over night. I use yellow mustard as my binder and hit it with the old trusty 50/50 salt and pepper seasoning.

There was a video on YouTube where the guy did what I do but 24 hours before. He said he was surprised as he normally hits it with seasoning right before they go on the grill, but was surprised as the ones he seasoned 24 hours before had a bit more flavour as the salt has penetrated.
 
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Yeah. I don't think that long of a brine would hurt anything but add more flavor unless it has a lot of salt then they might be salty.
 
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I don't use a binder and just hit mine with rub the night before. Usually just SPOG and a dusting of espresso powder. I see no issue in brining it for a longer time.
 
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So I typically dry brine my Beef short ribs the night before a cook and then put them on the smoker in the early hours of the morning, so they probably end up with about 6 hours-ish and so far I have been happy with the results.

But I have a cook on Saturday and Fridays have become mine and my wife's date days where we get to do stuff alone without the kids while they're at school saving money on babysitters. Don't really want to be handling the meat before we go out in the morning and similarly don't want to be too tired to do it in the evening.

Would trimming and brining them tonight be too soon? They'd basically be dry brining for about 32 hours or so if I did. Curious to see how long everyone else dry brines for.
Hi there and welcome!

I don't dry brine, not purposely. BUT I have seasoned plenty of briskets the day before and then covered the pan they were on with plastic wrap so they didn't try out.

Dino ribs feel pretty much like brisket on a stick to me and having done my fair share of dino ribs i would think that if you season them up and just wrap in plastic wrap you would be fine. I'd worry more about them drying up on the ends and corners more than anything else and the plastic wrap should prevent that.

At this point they are almost no different than when they are in the packaging from the store sitting in a cooler for 32 hours, except the seasoning is on them :D

I hope this info helps :D
 
Definitely agree with tallbm tallbm , we treat smoking Dino / Plate Ribs the same as brisket. Trim to your liking, membrane is your choice, then 50/50 salt & pepper. Don't even use a binder, IMO not really necessary. If you season and back into fridge overnight the salt will do its thing. If in a hurry, I just let tem sit on the counter for an hour before putting in the smoker.

 
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