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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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Old 09-08-2013, 01:13 PM   #1
On the road to being a farker
Join Date: 12-10-12
Location: wisconsin
Default Brining ribs? who does and who doesn't

looking for some input to help my cooks next year!

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Old 09-08-2013, 03:16 PM   #2
Rich Parker
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Join Date: 06-20-09
Location: Grand Rapids, MI

I tried Myron's rib brine before and it wasn't bad but don't think it is worth it.
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Old 09-08-2013, 03:38 PM   #3
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Join Date: 03-19-12
Location: waxhaw,nc

Never brine my ribs and do not wrap. Ribs always come out moist.
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Old 09-08-2013, 04:35 PM   #4
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Location: New Baltimore, Mi.

Never brine ribs.
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Old 09-08-2013, 07:21 PM   #5
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Join Date: 08-20-13
Location: Odessa, TX

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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Old 09-08-2013, 07:28 PM   #6
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Join Date: 06-10-13
Location: heart of tx.

Yes brining ribs works good for me.
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Old 09-08-2013, 11:10 PM   #7
Babbling Farker
Join Date: 12-03-08
Location: Pearl River LA

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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Old 09-09-2013, 07:09 AM   #8
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Join Date: 09-14-09
Location: Caledonia, MI

Never brined my ribs
Where the hell did I put the smoker?!?!
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Old 09-09-2013, 07:10 AM   #9
Lake Dogs
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Join Date: 07-14-09
Location: Lake Sinclair, GA

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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Old 09-09-2013, 07:31 AM   #10
is one Smokin' Farker

Join Date: 07-10-07
Location: Summerville, SC

No brine for my ribs, but I do soak them.
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Old 09-09-2013, 07:39 AM   #11
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Location: Savannah, Georgia
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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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Old 09-09-2013, 11:57 AM   #12
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Join Date: 08-08-07
Location: Cartersville, GA

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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Old 09-09-2013, 12:11 PM   #13
Southern Home Boy
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Location: St. Louis, MO

I never brine, but then I seldom score above top 1/3, so maybe I should. ;)
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Old 09-09-2013, 01:36 PM   #14
somebody shut me the fark up.
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Old 09-09-2013, 07:54 PM   #15
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Join Date: 07-03-13
Location: St Paul, MN

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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