Brined ribs?

[travis]

I was talking to a guy who I know is really into smoking and sausage making and he was telling me not to bother with the 3 2 1 rib method.  The method he uses is to brine the ribs for 24 hrs then onto the smoker they go.  He says let them go for 5 hrs and check.  I am going to try it out on my SI3 on sunday.  Just wondering if anybody has tried doing ribs this way.

 

[Walt]

That's pretty much how many of us do it.  Some brine some don't but most have let go of the 321 when useing one of these.  I usually do a light sauce @ 5 hours @ 225 then let it go another 30 to 45 min.  We like the meat fallen off the bone. Also use a pan with juice.

 

[DivotMaker]

Hi Travis,

If you spend much time here, you probably know I'm a pretty big briner.  I always brine large cuts (like Boston butts and loins), but seldom brine ribs.  I occasionally do, but actually prefer baby backs unbrined.  I use the "no peeky" method with a juice pan, and the ribs are always great.  I'd suggest trying it both ways, and see which you prefer.

 

[NDKoze]

Hey Tony. I'm curious why you don't brine your ribs? Or are you keeping it a secret so you don't scew Travis's test of the two methods?

I'm just wondering what the pros/cons are of brining ribs.

 

[DivotMaker]

No secrets here, Gregg!   I guess it's that there's just not enough meat on ribs to make it worth the extra effort.  In all actuality, I guess I actually "dry brine" them.  Since I apply rub, them wrap/rest in the fridge overnight, it becomes a dry brine.  Since there's salt in the rub, it accomplishes the same reaction with the protein molecules in the meat.  Ribs just don't require a long liquid brine due to the small amount of meat, in my opinion.

Using the rub/rest overnight method, my ribs are always very moist, so I don't like to mess with a technique that works well for me.

 

[NDKoze]

That makes sense. Thanks Tony.

I have been doing the same dry brining process and have had excellent results.

 

[Walt]

If I am going to cook a large cut (like butt) & ribs, I brine both the cuts together then let her sit in the binder / rub for a couple days.  If only ribs, I usually do a 72 hr rest in a binder / rub with a spritz of apple cider vinegar.

 

[DivotMaker]

If I am going to cook a large cut (like butt) & ribs, I brine both the cuts together then let her sit in the binder / rub for a couple days.  If only ribs, I usually do a 72 hr rest in a binder / rub with a spritz of apple cider vinegar.

...Says the guy dry-aging steaks for 35 days. lol. ;D  Walt has a LOT more patience than the rest of us here.  Waiting 3 days for ribs would make me insane.  The moisture is great just with an overnight rub/rest, so I can't see the extra 2 days (my opinion, only).  I think the rub penetrates the small amount of meat in ribs within about 12 hours, so I'm not sure the extra days would really add more.  And, if you vacuum-pack the ribs while they are resting, the dry brine penetrates the meat faster, so you get an acceleration effect.  I usually FoodSaver mine, but see the same end results just wrapping in plastic.

 

[Walt]

I'm retired & have plenty of time & enjoy the ritual.

 

[rickne]

wow.  I have three teens in the house.  My wife tells me at noon that I'm cookin ribs so I head to the store, buy, prep, and am cooking by 1PM.

I can't see more than 24hrs out.

its the reason I bought an electric cooker.

 

[DivotMaker]

I'm retired & have plenty of time & enjoy the ritual.

;D If it works for you, stick with it!  I may take longer when I retire, too!