To brine or not to brine - St Louis Ribs?

[Kbunk]

Greetings Brethren!

Was looking for some opinions/experiences regarding a brine on St. Louis ribs.
My brine is 7qts water, 1 cup salt, 2 cups pure maple syrup and various spices.

Have brined a 8 bone rack of Pork 3 days - was wonderful. Chickens 1 day in brine, was were very good.

Now was wondering about your thoughts for a 12 hr brine on the St. Louis ribs?
What say you folks?

Thanks in advance for you thoughts! Happy Easter
Jim

[Jason TQ]

Yolo?? :icon_blush:

[sudsandswine]

I've done it once using the same brine I had used on a rib roast - it tasted good, but I think it made the ribs kind of "hammy".

[Springram]

No Period

[electron_si]

I wouldn't do it

[Jason TQ]

Give it a whirl. Might end up a little hammy as mentioned, but a lot of enhanced ribs that folks get in the grocery store are good. Would be fun to do a side by side and see what you get. I've injected ribs plenty of times.

[WilliamD]

Hey, don't be afraid to try new things. When I have time, I've even brined a pork butt....it decreased the cooking time by 4 hours!

[offshore_SoLA]

Absolutely not

[Cook]

Not needed...wouldn't do it.

[LMAJ]

Nope, unless you like ham, then go for it.

[Bacchus2b]

Nope, unless you like ham, then go for it.

What they said!!!

[Seefyre]

Ham. Is. Good.

:-P:-P:-P

[dadsr4]

Just buy enhanced ribs. Less work and they usually cost less. We prefer them un-enhanced or brined, the flavor is much better.

[Al_T]

One of my favorite quotes on this site was a guy wanted to know "What can I put on my ham to make it taste ribby?" Which came up in a similar discusdion. IMHO St. Louis cuts have plenty of fat and need no brine.