smokinb
Knows what a fatty is.
- Joined
- Jul 10, 2011
- Location
- Charlotte, NC
Soak them in what, and for how long, and why?
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Brining ribs? who does and who doesn't
- Thread starter Blownmope
- Start date
Soak them in what, and for how long, and why?
Q-Dat
Babbling Farker
- Joined
- Dec 4, 2008
- Location
- Pearl River LA
Technically any liquid that you put meat into that is saltier than the meat is a brine. Typically brines are pretty salty somewhere around a cup of salt per gallon of water. I prefer to trust my tastebuds. Whatever liquid you soak them in should be slightly saltier than what you find palatable. Think of it like the liquid that you would boil seafood in. About that level of saltiness. I inject and soak mine, and I leave them to soak for about 8 hours. More or less would be fine.
However if you do this, it is very important that you rinse them well before you rub them, and then put a little bit lighter coat than normal. If not they could end up too salty.
