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View Full Version : Brining ribs? who does and who doesn't


Blownmope
09-08-2013, 02:13 PM
looking for some input to help my cooks next year!

thanks!

Rich Parker
09-08-2013, 04:16 PM
I tried Myron's rib brine before and it wasn't bad but don't think it is worth it.

buttburnersbbq
09-08-2013, 04:38 PM
Never brine my ribs and do not wrap. Ribs always come out moist.

Bbq Bubba
09-08-2013, 05:35 PM
Never brine ribs.

jeffturnerjr
09-08-2013, 08:21 PM
I tried Myron's rib brine before and it wasn't bad but don't think it is worth it.

I would totally agree with this statement.

RLTXBBQ
09-08-2013, 08:28 PM
Yes brining ribs works good for me.

Q-Dat
09-09-2013, 12:10 AM
I inject and immerse my ribs with the same brine. I also never wrap. I get juicier ribs without wrapping than I do with wrapping.

A typical St Louis slab will take and hold a cup or more of liquid.

Edit: I will add that I NEVER get any sort of hammy taste or texture when doing this. I suppose you might if the brine was strong enough, but I don't really know.

sweetracks
09-09-2013, 08:09 AM
Never brined my ribs

Lake Dogs
09-09-2013, 08:10 AM
I think of saltiness when thinking of a brine. I soak overnight in an applejuice and worchestershire mixture that is 1 part mixture to 3 parts water.

RobKC
09-09-2013, 08:31 AM
No brine for my ribs, but I do soak them.

cpw
09-09-2013, 08:39 AM
I tried injecting Ribs for the first time a few weeks back with Butcher's pork injection. Noticed a marked difference in the taste, but it was a little too strong, and I haven't had the time to try again with a little weaker injection.

CivilWarBBQ
09-09-2013, 12:57 PM
I don't brine ribs and can't think of anyone who does in at the KCBS comps I go to here in Georgia. Of course that doesn't mean somebody isn't doing it on the sly...

Southern Home Boy
09-09-2013, 01:11 PM
I never brine, but then I seldom score above top 1/3, so maybe I should. ;)

Jorge
09-09-2013, 02:36 PM
marinade=yes
brine=no

ynotfehc
09-09-2013, 08:54 PM
I started brining this summer for competition. Did some trials with vs without, and found they had more flavor and moisture when I brined. Also weighed them after a 5hr brine, and had gained 5% weight, which I think is admirable. Now during the winter, Im going to work on my brine recipe with flavor notes and amount of sugar. I dont like the idea of injecting, dont like all the holes in my meat, and with the time crunch at competitions, I pleased with the moisture gain I can get in a few hours.

Q-Dat
09-09-2013, 11:51 PM
I started brining this summer for competition. Did some trials with vs without, and found they had more flavor and moisture when I brined. Also weighed them after a 5hr brine, and had gained 5% weight, which I think is admirable. Now during the winter, Im going to work on my brine recipe with flavor notes and amount of sugar. I dont like the idea of injecting, dont like all the holes in my meat, and with the time crunch at competitions, I pleased with the moisture gain I can get in a few hours.

No doubt the brining alone is effective, but when I inject the ribs I use a 16 gauge needle from tractor supply. I inject through the bone side in between each bone. The second membrane(the really thin one that's left after you remove the first membrane) seems to keep all the liquid from coming back out.

swamprb
09-10-2013, 07:22 AM
Why not just use "enhanced" ribs?

BB-Kuhn
09-10-2013, 10:00 AM
Never tried myself. I never have any problems getting juicy tender ribs so I never saw the point. Cooked next to a guy at a comp over the past weekend that had brined his and they were no more juicy/tender than mine were and tasted like crap (jury is out if it was the brine or other factors).

If it works, yay, but I'm glad it's not a step I have to put into the que.

dano
09-10-2013, 10:51 AM
Don't brine....have been thinking about soaking though..

RedPig
09-11-2013, 05:55 PM
I have brined loin backs but would be hesitant to brine spares, especially in a competition. I feel if they are cooked properly there is no need. Maybe I should try it sometime because ribs have been my Achilles Heel lately.

smokinb
09-11-2013, 06:49 PM
No brine for my ribs, but I do soak them.

Soak them in what, and for how long, and why?

Q-Dat
09-11-2013, 10:44 PM
Soak them in what, and for how long, and why?

Technically any liquid that you put meat into that is saltier than the meat is a brine. Typically brines are pretty salty somewhere around a cup of salt per gallon of water. I prefer to trust my tastebuds. Whatever liquid you soak them in should be slightly saltier than what you find palatable. Think of it like the liquid that you would boil seafood in. About that level of saltiness. I inject and soak mine, and I leave them to soak for about 8 hours. More or less would be fine.

However if you do this, it is very important that you rinse them well before you rub them, and then put a little bit lighter coat than normal. If not they could end up too salty.