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Unread 10-08-2011, 10:01 AM   #14
NS Mike D
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To me, I only brine to help keep moisture in or very low fat meats (ie poultry and pork chops).

So it never dawned on me to use it on ribs.


I find a lot of the commerical rubs already too salty, so I would hesitate on brining ribs.

And yet, this thread has me rethinking and I have yet another experiment to try.


I like the idea of another subtle layer of flavor. And I have the feeling that the extra moisture might help achieve that elusive balance between having bite that will leave teeth marks, and yet will pull off the bone cleanly.
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