I too struggle with my brined ribs getting a little hammy
The ham part is because you really are basically curing it like ham sans sodium nitrite. If you change your spices and add both brown as well as white sugar it seems to overcome that. Adding mustard as a binder seems to bring it back to hotdog-ish territory. I like it though on home butchered hogs. Also, honey too helps overcome that a bit
Seems like a lot of work for a meat that doesn’t need a brine
It’s not, it’s very passive work. Mix the dry ingredients into (in my case 8 cups) water so that there’s enough to completely submerge the ribs in either a non metallic non reactive dish or a ziplock bag. Allow to brine in the fridge the night before you cook them. Is it absolutely essential? No. Is it the difference between a good rib and a great rib? Yes, it can make the entire difference. However some people don’t prefer it and that’s okay, because everyone has their own preferences for taste, texture, and flavor. I think that’s what makes bbq beautiful. I definitely recommend giving them a brine though and seeing if it’s worth the extra step to you.
Adding sugar to a rub is a lot of work?
It’s not a rub, it’s a wet brine
Ah I never saw him say wet. I assumed dry brine through applying rub early and letting it set overnight.
Viewing the pictures may give you an erection
Thank you, I’ll take that as a compliment 🙏
Ope, sorry I’ll undo it, not sure why I did it in the first place 🤷🏻♂️
Wet brine?
Yes
They seem light for no wrap but they definitely look good!
The smoke ended up inside not on top 🤣 but no it was only a 5 hr smoke. Brine makes a hell of a difference
Give up the deets! I don’t think I have e heard of brining ribs.
Recipe: -6.5 lbs/ 2.94 kg (2 racks) pork baby back ribs.
-1.5 cups/ 330 g brown sugar
- .5 cup / 100 g white granulated sugar
-1.5 cups/ 409.5 grams of kosher salt (I use morton, it’s 3.00 at my local store for a box)
- 8 cups / 1896 g water
- optional: binder of your choice, I like Dijon mustard but I went directly to the meat, no binder
- Rub was a house blend from helping u bbq in Omaha NE
Instructions: mix salt, sugar, brown sugar with water and whisk until dissolved and allow to stand for 15 mins so it finishes dissolving. Optionally: remove membrane if you want but isn’t necessary for home cooking. Completely up to you. I didn’t do it here but for local bbq competitions in our city park I do it. Allow to brine minimum of 12 hours for the salt to make it throughout the entire slab. Remove from brine, pat dry, and allow to stand for 10 mins allowing any more excess moisture to appear and pat dry again with paper towel. Note: Another good idea is to remove from brine, place on a wire rack that’s on a rimmed cookie sheet and refrigerate for 45 mins to naturally dry if you don’t want to waste paper towels. Surface should be tacky and dry after either method. Next, apply binder of your choice then rub of your choice evenly over the whole rack. Meanwhile preheat the smoker, I cheat on weekdays and use the Traeger so if you have a stick burner or charcoal just make sure to account for time to preheat and for some fire management. I went 240 over 5 hours and came out with these but brining allows you to really enjoy a lot of freedom in method/time/temp.
Details on these? 🔥🔥
Honest question: did the brining process give the final product a little hotdog flavor?