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Unread 01-17-2013, 11:52 PM   #12
Erin
Knows what a fatty is.
 
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Join Date: 01-24-11
Location: Vancouver, WA--Across the Columbia River from Portland, OR
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Quote:
Originally Posted by landarc View Post
Well, that went well, can we delete the multiple posts?
Hi to you too Landarc. It turns out that I have dry brined years ago without knowing it. I did it with a huge prime rib back in my "kitchen oven" days. It was really delicious. When I first started smoking and cooking on my TraegerI was told not to let salty rub set too long on meat because it draws moisture out. Come to think of it I think this was in regards to pork ribs. So, I've not done it since because it made my ribs dry.
What type of recipe do you use for dry rubbing chicken and other things? Nice to see you are still here too. I fall into a rut of forgetting my password, giving up and just searching old posts for information. Fortunately this MAC I am on happened to "remember" me so I was able to press on with my question/post. Thanks for you help, Landarc.
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