Brining ribs
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Has anybody tried adding pink salt to baby back rib brine? Wondering about the amount per pound of water and now long you brined them.
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johnsbrewhouse Team Blue Regular Contributors Traeger Power User Sous Vide Canning Washington Gardening Veteranreplied to Miller on last edited by
Miller still no more than 1/4 tsp per pound of sure cure (pink salt) per lb. of meat. Unless you want the meat to stay pink, there really is no need to add the cure, the brine would act as your cure as well as your smoking temperatures cooking the meat.
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processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo
I think the degree to which you see the effects of brining are almost totally related to the length of time in the brine. Yes, adding pink salt (instacure) to the brine will likely impart more color to the meat, but given enough time, a simple salt brine will do much the same if it has time to penetrate to the center of the thickest part of the ribs.
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johnsbrewhouse I’m wanting to impart that ‘ham like flavor’
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johnsbrewhouse Team Blue Regular Contributors Traeger Power User Sous Vide Canning Washington Gardening Veteranreplied to Miller on last edited by
Miller The sure cure won’t impact the flavor so much as just the brine will. You can try adding ham spice as well to the brine for that “ham” flavor. You’ll have to brine them for several days to penetrate the meat like Paul was saying in order to get the flavor you are possibly are looking for.
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processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo
Adding some sugar or other sweetener to the brine along with the salt will get you the ham flavor. Since the ribs are not too thick, a brine should fully penetrate within 2-4 days I would estimate.
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Ok, I’ll give it a try.
Thanks for the input. -
processhead Do you think it would take more than 24 hours to brine? I know you aren’t really supposed to go more than 24 hours on chicken.
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processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camoreplied to HerbcoFood on last edited by
HerbcoFood said in Brining ribs:
processhead Do you think it would take more than 24 hours to brine? I know you aren’t really supposed to go more than 24 hours on chicken.
You might be right on that. I have always heard to give a brine 1 inch per day for penetration.
Ribs are pretty thin so it might be closer to 1-2 days. -
at what temp and how log for ham flavored ribs
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johnsbrewhouse Team Blue Regular Contributors Traeger Power User Sous Vide Canning Washington Gardening Veteranreplied to meatman8787 on last edited by
meatman8787 I would go low and slow like hams, not over 225 at the most. It depends on how you want the meat to stay on the bone as well and how dry you want you final product. 225 degrees for 3-4 hours will give you a pretty good product.
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Very interesting concept, I have never heard of wanting that “ham” texture on ribs.
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camoreplied to Dr_Pain on last edited by
Dr_Pain I’m with you. They’re making me hungry
