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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Unread 09-08-2013, 01:13 PM   #1
Blownmope
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Default Brining ribs? who does and who doesn't

looking for some input to help my cooks next year!

thanks!
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Unread 09-08-2013, 03:16 PM   #2
Rich Parker
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I tried Myron's rib brine before and it wasn't bad but don't think it is worth it.
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Unread 09-08-2013, 03:38 PM   #3
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Never brine my ribs and do not wrap. Ribs always come out moist.
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Unread 09-08-2013, 04:35 PM   #4
Bbq Bubba
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Never brine ribs.
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Unread 09-08-2013, 07:21 PM   #5
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Quote:
Originally Posted by Rich Parker View Post
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.
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Unread 09-08-2013, 07:28 PM   #6
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Yes brining ribs works good for me.
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Unread 09-08-2013, 11:10 PM   #7
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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.

Last edited by Q-Dat; 09-08-2013 at 11:34 PM..
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Unread 09-09-2013, 07:09 AM   #8
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Never brined my ribs
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Unread 09-09-2013, 07:10 AM   #9
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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.
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Unread 09-09-2013, 07:31 AM   #10
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No brine for my ribs, but I do soak them.
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Unread 09-09-2013, 07:39 AM   #11
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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.
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Unread 09-09-2013, 11:57 AM   #12
CivilWarBBQ
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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...
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Unread 09-09-2013, 12:11 PM   #13
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I never brine, but then I seldom score above top 1/3, so maybe I should. ;)
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Thanks from:--->
Unread 09-09-2013, 01:36 PM   #14
Jorge
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marinade=yes
brine=no
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Unread 09-09-2013, 07:54 PM   #15
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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.
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