Brining Ribs ( baby backs)

Smoking P · Posted: Jun 03 2011 Post subject: Brining Ribs ( baby backs)

Has anyone had success Brining baby backs and if so what type of brine do you use?

I have only ever rubbed my ribs and let them sit overnight, have only brined chicken and turkeys.

Thanks in advance
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WalrusWalrus · Joined: 07 Jun 2010 Posts: 21 Location: Ontario, Canada

1/4 cup salt
1/4 cup brown sugar
4 cups water

Don't brine for long, couple hours max depending on the size of the ribs.

Lumpy · Posted: Jun 03 2011 Post subject:

An article in Cook's Illustrated several years ago stated to use your favorite salt and sugar brine and cutting the salt to 1/4 of normal and sugar to 1/2. They recommended a short brine of 1 to 2 hours in the fridge.

Dry and rub the ribs and smoke as usual. I have done it and the ribs are noticeably more moist and tender.
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slow&low · Posted: Jun 03 2011 Post subject:

I would say don't do it... last weekend I did enhanced ribs and didn't particularly care for them a little too salty

Buckru · BBQ Fan Joined: 18 May 2011 Posts: 107

BluDawg · Posted: Jun 03 2011 Post subject:

I wouldn't recommend brining any pork as it is a fine line between a little seasoning and VERY HAMMY. Slather in worcestershire and apply your favorite rub and cook. Foil if you must and enjoy.
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Dr Obvious · Posted: Jun 03 2011 Post subject:

feldon30 · Posted: Jun 03 2011 Post subject:

The problem with enhanced ribs is they've been sitting in saltwater for *days* which turns them mushy, plus phosphates which are not good eats.

I brine my pork chops and pork loin roasts for about 45 minutes to an hour before cooking. An un-brined pork chop is very easy to overcook. Briefly brining pork is like an insurance policy.

I don't brine ribs though as they get plenty of salt from sitting in BBQ rub for a few hours before going on the smoker, and when I foil the ribs, they get plenty of moisture.
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Big_AL · Posted: Jun 03 2011 Post subject:

When I started brining pork chops it took them to the next level...now I always brine.
For ribs, in lieu of a brine I have marinated which added some flavor but doesn't seem to be worth the time especially if you foil.
For shoulder, I have brined a la Alton Brown, bit I didn't think it added anything. I inject the shoulder.
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Big Ron · Posted: Jun 04 2011 Post subject:

I think pork is natural "salty" and a sugar/water brine might not hurt too much. I have no experience brining pork, but have heard of some doing pork loins with good results.
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necron 99 · Posted: Jun 09 2011 Post subject:

I always brine boneless pork loin before smoke-roasting with excellent non-hammy results. Here's the first two I cooked, I've stopped posting cook threads with pics for a while - too many time demands to cook plus take pics, size properly, and post for me.

http://www.thesmokering.com/forum/viewtopic.php?t=23464

http://www.thesmokering.com/forum/viewtopic.php?t=24170

One key consideration I learned from TVWB is kosher salt has about half the bulk density of table salt, so if you're using table salt, cut the volume in half if the recipe calls for kosher salt.

I brined 8 racks of pork loin back ribs last month using this brine recipe from TVWB instead of foiling, and I had great results. Brining for a couple of hours is probably OK too but I had zero negative effects and nothing but compliments both from the wife and two housefuls of our nearest cajun neighbors.

I do not purchase "enhanced" pre-adulterated meats. to quote Harry N., if the meat I'm cooking is going to be adulterated, I'm the one who's going to adulterate it.
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Inner10 · Posted: Jun 09 2011 Post subject:

ckone · Posted: Jun 09 2011 Post subject:

the only time i have brined ribs, i ended up with 6th place out of 50.

Go for it.
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necron 99 · Posted: Jun 09 2011 Post subject:

[quote="Inner10"]

Big Ron · Posted: Jun 09 2011 Post subject:

Everything said makes sense and I just may try a brine for ribs.
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Inner10 · Posted: Jun 10 2011 Post subject:

Excellent link necron thanks, I guess not all kosher salts are created equal either.

Moral of story is throw away the measuring cups and use a scale.

I don't even own table salt, typically it is iodized and kosher salt is not.

feldon30 · Posted: Jun 10 2011 Post subject:

Morton kosher salt is 2:1 to table salt.

Diamond crystals kosher salt is 1.5:1 to table salt.

As per Americas Test Kitchen.
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Dr Obvious · Posted: Jun 10 2011 Post subject:

For that matter, why do we assume that table salt has a uniform packing density? I'd bet different brands have different densities too.
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Daddeo · Newbie Joined: 09 Feb 2011 Posts: 64 Location: NE Oklahoma

Best brine I ever used on ribs was 2 quarts CocaCola, 1/2 cup Kosher Salt and 1/2 cup Worchestire; brine for 30-45 minutes right before putting them in the smoke. Mopped on another dose, without salt, halfway through.

necron 99 · Posted: Jun 10 2011 Post subject: