Rockenburger
New member
I see that alot of thing get brined, but not ribs. Is there a reason, maybe to thin. I'm going to try a short brine ( 2hour ) then pat dry cover with rub and let sit in overnight. See how it works
Brined ribs
- Thread starter Rockenburger
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Rockenburger
New member
Well, I found out why you don't brine ribs. Because you don't need to. Did 2 slabs one was brined one was not and the only thing that was differnt was the one that was brined was a little salty. They ate just fine no need to waste time with that again.
Last weekend, I smoked about 16 pounds of baby back ribs. I have used my own tried and true rib rubs for the better part of 30 years. However, I decided to do these ribs using Meathead's Memphis rib dust. He doesn't put salt in his Memphis rib dust. What he does is sprinkle the equivalent of 1/4 teaspoon of Kosher salt per pound of ribs. Then wraps the ribs in saran wrap and leaves them in the fridge for 12 hours. So, for my 16 pounds I measured out four teaspoons of Kosher salt and put into an empty salt shaker and did my best to do an even coverage of salt on the ribs.
After I took them out of the fridge I removed the saran wrap and washed the salt off of the surface of the ribs. Then I gave the ribs a good dose of the Memphis rib dust. I covered the ribs so that I covered all the meat, both sides. Didn't use any binder as I let the wet ribs dusted with the Memphis rib dust dry for a few minutes before I put them in the smoker.
Smoked them for about 5 and 1/2 hours and they turned out with a really good bark and to my idea of being done. I try to get my ribs done to the point that when I put a fork under the middle of the rack and when I life the rack up they ribs will crack in the middle, but not quite break.
Here is a link to Meatheads recipe and how he handles the salt issue. http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/meatheads_memphis_dust.html
These ribs were very tasty.
I used about four ounces of sugar maple and two to three ounces of hickory. I have only had this #3 for about 6 weeks, but have put lots of meat through it. I never get a good smoke flavor out of this smoker. But, in spite of that, these were really good ribs. Now, I also smoked some wild King salmon filet. I use the sugar hickory on salmon and I do get a good smoked flavor with the salmon. I think the difference is that the salmon gets to the 140 IT within 60 to 70 minutes at 170 whereas the ribs are in the smoker for a much longer time.
After I took them out of the fridge I removed the saran wrap and washed the salt off of the surface of the ribs. Then I gave the ribs a good dose of the Memphis rib dust. I covered the ribs so that I covered all the meat, both sides. Didn't use any binder as I let the wet ribs dusted with the Memphis rib dust dry for a few minutes before I put them in the smoker.
Smoked them for about 5 and 1/2 hours and they turned out with a really good bark and to my idea of being done. I try to get my ribs done to the point that when I put a fork under the middle of the rack and when I life the rack up they ribs will crack in the middle, but not quite break.
Here is a link to Meatheads recipe and how he handles the salt issue. http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/meatheads_memphis_dust.html
These ribs were very tasty.
I used about four ounces of sugar maple and two to three ounces of hickory. I have only had this #3 for about 6 weeks, but have put lots of meat through it. I never get a good smoke flavor out of this smoker. But, in spite of that, these were really good ribs. Now, I also smoked some wild King salmon filet. I use the sugar hickory on salmon and I do get a good smoked flavor with the salmon. I think the difference is that the salmon gets to the 140 IT within 60 to 70 minutes at 170 whereas the ribs are in the smoker for a much longer time.
