hey bbq grillers:

[Grapesoda]

you guys 'brine' the ribs? or just chickens etc..?

[L-Pink]

Don't brine but I do slow cook in the oven for 4-5 hours before throwing on the grill.

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[JFK]

I "slow" cook it in 20 mins

[Grapesoda]

Originally Posted by L-Pink

Don't brine but I do slow cook in the oven for 4-5 hours before throwing on the grill.

.

so I did an over night brine.... a bit of chili powder, salt, pepper. tinfoil wrapped with a splash of apple juice... went in the smoker 2 hours, 2.5 hours open... best ribs ever made for sure... and just got the cherry/jalapeño BBQ sauce

[L-Pink]

Originally Posted by Grapesoda

so I did an over night brine.... a bit of chili powder, salt, pepper. tinfoil wrapped with a splash of apple juice... went in the smoker 2 hours, 2.5 hours open... best ribs ever made for sure... and just got the cherry/jalapeño BBQ sauce

That sounds good! Apple sauce works well too in place of juice. It naturally sticks to the ribs.

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[okok]

Grilling =/= BBQ ;P

I don't brine ribs ever because the salt makes them taste like ham instead of ribs.

[Grapesoda]

Originally Posted by okok

Grilling =/= BBQ ;P

I don't brine ribs ever because the salt makes them taste like ham instead of ribs.

worked out, maybe because I didn't use a ton of salt.. . don't have a grill yet... maybe in a few weeks... gotta make a few bucks first

[Grapesoda]

Originally Posted by L-Pink

That sounds good! Apple sauce works well too in place of juice. It naturally sticks to the ribs.

.

check this out:

I would not recommend brining ribs.

Here's what I do: After trimming the ribs and removing the membrane, I apply a light mustard slather before I put the dry rub on. After that, I let them sit for about two hours before I put them in the smoker. This is a pretty common practice among BBQ champs, and it works great every time.

[okok]

Originally Posted by Grapesoda

check this out:

I would not recommend brining ribs.

Here's what I do: After trimming the ribs and removing the membrane, I apply a light mustard slather before I put the dry rub on. After that, I let them sit for about two hours before I put them in the smoker. This is a pretty common practice among BBQ champs, and it works great every time.

That's what I do too -- and I don't detect any diff whether I do it hours before or right before putting on the smoker. I do let the ribs get to room temp though; I don't put them in cold.

Favorite rub: 50% Bad Byron's Butt Rub + 50% turbinado sugar.

Also I'll spray with a 50/50 mix of apple juice / apple cider vinegar every 20-30 mins.

Smoked by 50/50 applewood/hickory at 225-250 until they're done.

Heaven.

[L-Pink]

Originally Posted by Grapesoda

check this out:

I would not recommend brining ribs.

Here's what I do: After trimming the ribs and removing the membrane, I apply a light mustard slather before I put the dry rub on. After that, I let them sit for about two hours before I put them in the smoker. This is a pretty common practice among BBQ champs, and it works great every time.

Best ribs I ever had were dry rub ribs from Rendezvous Ribs downtown Memphis.

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[arock10]

This guy has never steered me wrong, check out his methods

http://amazingribs.com/recipes/porkn...ribs_ever.html

[Grapesoda]

Originally Posted by arock10

This guy has never steered me wrong, check out his methods

http://amazingribs.com/recipes/porkn...ribs_ever.html

thanks, I'll check this later... shooting right now..

[Chris]

Only thing i brine is poultry
turkey and chicken :-)


smoke everything else