Question about using Morton Tender Quick

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Original poster
May 26, 2015
I am following a recipe that calls for curing ribs (10 ribs, so somewhere around 3 - 4 lbs worth) for about 24 hours with Morton Tender Quick.

It calls for using 1/4 cup tender quick and a 1/4 cup of brown sugar. You put the ribs, tender quick and sugar in a large ziploc bag, mix it up and leave it in the fridge for day. And then trinse off the ribs before using them with the rest of the ingredients in the recipe.

I'm basically just trying to research this stuff a little better after almost making a really stupid mistake of using prague powder #1 as a substitute.

A 1/4 cup of tender quick still seems kind of excessive, though that is what the recipe calls for. Any thoughts? Does this sound reasonable?
Thanks for you help. The recipe that I made was a sausage, rib, kale and lima bean soup (also contains leeks, carrots, onions, garlic and jalapeno).

The recipe suggested curing the ribs first (with Morton TQ). Not sure how much of a difference that made, but either way the soup turned out great. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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