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Unread 10-08-2011, 06:28 AM   #11
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i have done this also, and the ribs do have a hammy taste and texture unless your brine is flavored like the above recipe. this is a good way to impart flavor and moisture into the cells not like a marinade that flavors the surface of the meat. i have done ribs numerous times. a good example is kosmo q pork soak mix with peach necter or aj. if you foil your ribs for texture and tenderness you really dont have to with brinned ribs. it does speed up the tenderness process because the ribs are steaming their self from the inside out. if you try this please start checking them earlier than your normal times. if you cook them low and slow you might not even have to spritz them. you will notice they have moisture on the surface most of the cook. experimenting is the key
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