to brine or not to brine?

[malaki]

got some pork spare ribs to cook sunday just wandering what everybody does.

 

[BrooklynQ]

Usually don't brine. Just rub and cook slow with lots of mopping

 

[BBQchef33]

i always brine chicken, ribs only occasionally. i do notice it makes a difference in babybacks, but they have to sit overnight. Birds only sit for 4-5 hours.


Good brine for ribs

gallon of apple juice
3/4 cup salt
1 cup brown sugar
1 cup of honey
juice of 1 lemon and 1 lime
Bottle of dark lager beer

brine overnight.

 

[Bigmista]

Haven't brined ribs. Just cook 'em real slow and spray them often.

 

[FlCracker]

I have soaked ribs in fruit juices with good results

 

[parrothead]

Good brine for ribs

gallon of water
3/4 cup salt
cup brown sugar
cup of honey
juice of 1 lemon and 1 lime
Bottle of dark lager beer

kosher salt?

 

[BBQchef33]

aboslutly!! Kosher or sea salt....... cant use iodized salt in a brine.. vewy vewy bad.

 

[CosmicCookin]

I understand the brining process and use it for several different things, but I'm trying to firgure out why one would even want to brine ribs.

 

[parrothead]

aboslutly!! Kosher or sea salt....... cant use iodized salt in a brine.. vewy vewy bad.

I know. Just wanted tp clarify for others.

 

[Saiko]

I understand the brining process and use it for several different things, but I'm trying to firgure out why one would even want to brine ribs.

I'm with you. Brining is ideal for turkeys since it keeps the breast meat from drying out. But ribs? Don't see any need unless you just like to play around.

 

[Neil]

Okay Phil, please respond to the above because I would like to know too. What is the purpose of brining ribs?

 

[chad]

Brining ribs = flavor.

The brine, especially with the beer, will impart a different flavor to ribs. It also will change the texture of the meat.

I've used a beer brine on ribs - it's ok but taste like something you'd expect from Bobby Flay! Kind of chi-chi in my opinion. Not nasty, just different.

 

[CosmicCookin]

Brining causes the molecular structure of meat and assists the meat to trap water and the contents of the water (i.e. the spices in the brine).

Brining poultry and large cuts of pork work great whether you inject, soak or both.

Ribs would be an exception IMHO. Ribs have a very good and unique flavor to the meat itself naturally. All I try to do is enhance with flavor on the surface. You should be able to get a real burst of flavor in every bite by just using a simple rub, sauce if you like.

Be careful with brines. It's very easy to end up with mush.

 

[spicewine]

cant use iodized salt

Iodized salt is for the salt shaker on the table

Kosher salt or sea salt is what to cook with for sure. One reason is the controll you have when seasoning. The only exception would be Hickory Salt which I use alot of.

 

[BBQchef33]

I understand the brining process and use it for several different things, but I'm trying to firgure out why one would even want to brine ribs.

I'm with you. Brining is ideal for turkeys since it keeps the breast meat from drying out. But ribs? Don't see any need unless you just like to play around.

you got it.. its to play around.. and do something different. Its defiantely not the norm for me..(to much work mod), but its a nice change of pace, and definately yields different results.

I brine poultry all the time, but ribs.. only occasionally. Just for some more variety. After 8 hours in the brine, they plump up. They soak up some honey, some sugar, some dark lager and it makes them taste a little different... thats it. The consistancy is also different, moister, sweeter and more tender. Brine no longer than 8 hours though.. 10 is pushing it. There is acid in the brine(lemon and lime). Too long will make mush.

If ya wanna try it once, use the recipe i posted up a few posts, then Rub with a sweet rub. Spray with apple juice during the cook and in the last 45-60 mins mop or spray with mixture of dark beer with a few tablesppons molassas(or honey). I mix in the molassas with a wisk which helps flatten the beer too.

BTW.. the Ribs that took first place in NY grillkings competition were brined..Greg and I had to make a 1AM market run for dark lager beer.

 

[Bill-Chicago]

I have soaked ribs in fruit juices with good results

Any additional info FC?

I am big on using fruit juices only in my spray bottle.

My question is more of a "What kind?"

Sugar juices (like cherry juice) or more acidic juices like Orange and pineapple?