Wet brine baby backs?

[Chasdev]

Anybody using a wet brine (salt+water only) on baby backs?
I had a package of pork chops that were tough as a shoe so after grilling a few, I brined the rest and the results were VERY good, so now I'm thinking the same bath might work on ribs too?
I've developed a passion for "Tuscan ribs" and these are supposed to come off the hot and fast grill with quite the "bite", or lets just say tough and chewy.
The flavor is outstanding though and overall the texture is not all that bad, given how good they taste.
I'm considering wrapping them and cooking in the oven at 250 for an hour or so before going over the coals but if salt brine softens them pre-grilling, I may just do that.

 

[sandyut]

I have dry brined pork chops with great success. it was brown sugar rosemary salt and pepper. Very good. Juicy chops.

Not sure I would dry brine baby backs. They always turn out tender and good with a rub and a smoke.

If you want FOB ribs, just wrap them for the last 30 with sauce.

just my $0.02 on that.

 

[Chasdev]

I always dry brine steaks and chops but only for an hour or so before cooking but I’m more interested in a wet salt water soak for 3 or 4 hours in this case.
Look up “Tuscan Ribs” they are worth a try.
Completely different than bbq ribs.
Never going to be fall off but they would be best ribs ever if they were 30% softer bite wise.

 

[JckDanls 07]

Pork and Fowl are always a good candidate for a wet brine... No matter the cut...

 

[dward51]

Also where do you get your ribs?

Fresh from a butcher is probably just that "fresh". But if they are in a package they may already be brined. Look for wording like "injected with a x% solution" or "enhanced" on the package. You can still wet brine them, but take into account any prior processing on the package labeling or it can get too salty (and don't forget there is probably salt in any rub you apply).

 

[civilsmoker]

I’ve done wet brine before and rather liked them! It’s a good choice when you are doing them hot and fast!

 

[thirdeye]

The biggest issue with BB ribs is that some producers are leaving a thicker strip of loin meat atop the rack, and this meat is much leaner than the meat between the ribs. They market them as "extra meaty", but it's easy for that meat to dry out.

I have brined BB ribs, but had to cut the rack in half just to fit into a zipper bag. A better fix is to inject your brine in between the bones because you get better coverage and use much less brine. An inexpensive syringe from a farm and ranch store is all that is needed.

Here are some examples of injected spare and BB ribs.

 

[hondabbq]

I have actually used pops brine and done ribs up that way

 

[sandyut]

The biggest issue with BB ribs is that some producers are leaving a thicker strip of loin meat atop the rack, and this meat is much leaner than the meat between the ribs. They market them as "extra meaty", but it's easy for that meat to dry out.

I have brined BB ribs, but had to cut the rack in half just to fit into a zipper bag. A better fix is to inject your brine in between the bones because you get better coverage and use much less brine. An inexpensive syringe from a farm and ranch store is all that is needed.
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Here are some examples of injected spare and BB ribs.
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that how the costco one are. I kinda like it. never really had an issue dryness.

 

[Chasdev]

I’ve been watching Korean restaurant shows on YouTube (the ones where they do large batch prep on steaks, ribs etc) and one thing they seem to always do is to trim off that layer of potentially dry meat on top of baby backs.
I’ve had that layer go dry on me more than once…

 

[civilsmoker]

I always trim off the loin meat on BBs.

 

[Chasdev]

In future I’m trimming too!

 

[sandyut]

I always trim off the loin meat on BBs.

really? I never have...might need to try it. is there a technique to this maneuver?

 

[Chasdev]

On the Korean restaurant videos they just draw a fillet knife across the top until the ribs are “shiney”.

 

[1MoreFord]

Also where do you get your ribs?

Fresh from a butcher is probably just that "fresh". But if they are in a package they may already be brined. Look for wording like "injected with a x% solution" or "enhanced" on the package. You can still wet brine them, but take into account any prior processing on the package labeling or it can get too salty (and don't forget there is probably salt in any rub you apply).

If y'all buy pork from Kroger, anything they label as moist and tender is enhanced.
Most(all?) Tyson chicken in enhanced too.