Brine For Ribs Before Smoking

If you plan on doing more or less than that just remember to keep the ratio of 1 gallon of water to 1 cup of salt. Those ribs were most likely boiled first. Get creative with the fluid. Some cooks will boil this solution while others simply dissolve the salt in hot water before adding the ribs.

Smoked Baby Back Ribs On A Charcoal Grill The Mountain Kitchen

Prepare smoker and preheat to 225.

Brine For Ribs Before Smoking. Somehow that seems wrong even though Id be inclined to brine pork loin or chops if I were smoking them. Brined Pork Ribs or Who Ate All the Ribs Step 1. Brining is only needed for the leaner modern cuts of pork.

To make the brine solution you want to add a cup of salt to every gallon of water. Load ribs in smoker. Id say skip the brine and just do the rub an hour before smoking.

Ive used pomegranate apple juice sprite root beer and plain old water. Pour the brine over the ribs and refrigerate them for at least one hour or up to six hours. Coat ribs liberally with Jacks Blend Meat Rub or your favorite rub top and bottom.

Pull the membrane away from the ribs in one long leathery strip. You can get adventurous with the brine recipe and add seasonings and other flavorants to spice it up. Brining basically super-moisturizes the meat.

Combine brine ingredients in an 8-quart stainless steel stock pot or divide 1 quart water 14 cup salt and 14 cup sugar in each of 4 heavy-duty 2-gallon zip-top freezer bags this makes it easy to store the ribs in the refrigerator overnight. To Spritz or Not To Spritz. Arrange the ribs in a single layer in a flat food-safe container or slide each rack into its own large heavy-duty plastic bag.

Usually you can tell because therere tough because the boiling removes allmost of the fat which is where the flovour comes from as well as it keeps the meat moist. The ribs are then placed in the refrigerator overnight to let the brining do its magic. The brine solution is a salt and water mixture and the ribs are soaked in this mix for up to 12 hours.

To Brine Or Not To Brine That Is The Question Grillinfools