has anyone ever brined ribs before if so how did they turn out?

Answer 1

Yes, I have and they turned out awesome, but I'm not necessarily sure it was due to the brining because the rib recipe I used always turns out awesome (if you would like that recipe just e-mail me). They did seem a bit more tender, I couldn't pick the ribs up without them falling all apart.

Answer 2

YES. I've tried brining them. The biggest problem with brining for the home chef is refrigerator space. A pan / pot large enough to hold racks of ribs is going to require a lot of refrigeration space. That said, I still prefer dry rubbing the ribs and them wrapping them in foil & cooking at 275 for about 3 hours, depending upon the type & amount of ribs you are preparing. Finish them on the grill to give them a little char and baste with some sauce if you like.
The slow cooking ensures tenderness and keeps the meat moist, which is one of the main functions of brining.
Also, in my opinion, brining tends to make the ribs overly salty.

Answer 3

Hi Jeff,

When doing "real" barbecue (over charcoal and/or wood) the term "brine" generally refers to allowing the meat to marinade over a length of time. (Anywhere from an hour or two, to over-night.)

If you check around, I don't think you'll find that too many of the died-in-the-wool barbecuers will brine a rack of ribs. That's most often left for tougher cuts of meats, chicken, etc.

Yes you can do it. Do I recommend it? Nope.

Pete

Answer 4

Absolutely - brined meat is so much more tender and it is one of the best kept "secrets" of a good barbecue. Remember to use a vessel that you can completely submerge the meat in (I have a 5 gallon NEW paint bucket with lid that I keep sterile for this purpose - you get them at the home store for mixing your own colors or combining base paint to cover a larger surface they run about $7) also only use Kosher salt as table salt and rock salt will leave the meat too salty (Kosher salt is cheaper at Restaurant supply and Bar supply stores where it is sold for Margarita application). Then after you have let the meat sit in the brine and are ready to cook remember to rinse for about 10 minutes to remove any salt from the surface so your meat is juicy not salty. Apply your dry rub - cook and enjoy! Good Luck!

Answer 5

Ive tried parboiling in spicy water but never to just brine them.
Interesting thought though.
The parboiling works well if you are wanting to make ribs rather quickly.

Answer 6

Maybe. He aready has a large fan base and would be able to get over as a face. He's one of the industrys top heels right now though, so if he ever does go face again, it won't be too soon. ~x

Answer 7

Yes they are real good makes them real tender and flavorful..

Check out this site!!

http://www.themediadrome.com/content/recipes/barbecued_ribs.htm

Answer 8

no, but that sounds awesome!! i'm going to try it.