hey bbq grillers:

**L-Pink** · 09-12-2012, 12:11 PM

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** · 09-12-2012, 12:13 PM

I "slow" cook it in 20 mins

**Grapesoda** · 09-12-2012, 12:37 PM

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.

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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** · 09-12-2012, 12:41 PM

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** · 09-12-2012, 12:42 PM

Grilling =/= BBQ ;P

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

**Grapesoda** · 09-12-2012, 01:20 PM

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** · 09-12-2012, 01:23 PM

Originally posted by L-Pink

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

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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** · 09-12-2012, 01:32 PM

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** · 09-12-2012, 01:51 PM

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** · 09-12-2012, 02:37 PM

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

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

**Grapesoda** · 09-12-2012, 02:46 PM

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** · 09-12-2012, 02:51 PM

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

smoke everything else

hey bbq grillers:

hey bbq grillers:

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