Pork Ribs

[vinner]

After finding baby back pork rib on sale recently, and they being very fat indeed, i brined them for 24 hours in 1 cup salt, 1 cup brown sugar, 3 crushed whole garlic cloves, 20 peppercorns and 1 bay leaf in 20 quarts ofwatr. The racks (6) were around 3 1/2 lbs each. . Smoked on pecan at 225F for 3 1/2 hours, then into foil and a 275 degree oven for 1 more hour due to rain.

The best ever. I will use the aluminum foil trick from now on, as the meat was the perfect degree of tenderness

[DarrinG]

I too produced the best ribs I've ever had. I rubbed the ribs with a mixture of 3 parts garlic, 2 parts pepper & 1 part salt a couple of hours before I was to cook the ribs.

I then put them in a 250 degree smoker with maple & peach being the woods of choice and smoked them for 3 hours. Then I foiled the ribs and added 1/2 cup of orange juice and kept cooking for 1 more hour.

Then I unfoiled them and slapped them on a hot grill and basted them with sauce until I was happy with how sticky they were and then I ate them. They were awesome!

DarrinG

[Spuddy]

Stop it you guys, you're making me hungry and I've only just eaten!!! Yumm!

[hmmm sausages]

Should you brine/cure ribs before you cook them?

[Spuddy]

You don't have to but it can improve the flavour somewhat if you do.

[vinner]

Brining does improve the flavor, bringing it to the cellular level. I also makes the meat impossibly juicy. A good thing, indeed.

[vinner]

I have to slow down when typing. "It" also makes the meat impossibly tender.

[dougal]

And, IMHO, a moister, juicier texture. As mentioned on another thread, I think its a massive improvement for pork and poultry before charcoal grilling.

And it doesn't have to be limited to the barbecue. If I'm faced with a turkey to deal with this festive season, its going to get a bit of a swim...

[vinner]

Spot on, Dougal. Every Thanksgiving for the last 6 years, my sis-in-law, who does the dinner, asks me to brine the bird. Very juicy,even when she overcooks it. Almost a miracle. Have you ever brined a wild turkey? I migh have to give that a try.

[saucisson]

I might well try that this Christmas, it's unlikely to be a wild turkey though!

Dave

[Big Guy]

I brine mine overnight first, wrap in foil, long and slow in the smoker 3-4 hrs@ 250. I remove the foil at this point, then finish with a good basting with sauce the last hour and raise the temp to 350. I use sugar maple as my wood of choice. I have done them with out brining they still turn out good, but if you have the time brine, it just makes them juicer and tastier IMHO.

[Fricandeau]

saucisson, I have seen wild turkeys in the UK, but you'd have a hard time smuggling a shotgun into Marwell Zoo.

[pokerpete]

I might well try that this Christmas, it's unlikely to be a wild turkey though!

Dave

Try and find a bad tempered one then.

[BBQer]

Never tried brining pork ribs before BBQin' 'em, but I definitely brine the turkey before smoking it. Makes a terrific difference!

[DarrinG]

I started brining turkeys a couple of years ago when my wife and I hosted xmas dinner and we will never go back.

We did brine a wild turkey by brother in-law got and it was great. Wild turkey will sometimes come out dry other wise.

This here has been the best brine and turkey I've ever prepared.

DarrinG