Quick Brine For Pork Ribs

Submerge ribs into the room temperature brine. The trick to great barbecued ribs is not letting the meat get lost in the sauce. Bring to a simmer stirring until the sugar and salt have dissolved. Boil the brine for 5 minutes then cool and refrigerate it overnight.

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Brining basically super-moisturizes the meat.

Quick Brine For Pork Ribs. Bring a gallon of water to a boil in a large pot and add a 12 pound of salt. Let this sit for anywhere from 12 hour to 2 hours before cooking. So to keep the pork flavorful and moist and to give it the substance to stand up to the sauce I created a quick.

The trick to great barbecued ribs is not letting the meat get lost in the sauce. Clean up the ribs by pulling off the silver skin and trimming off the huge chunks of fat. We use a basic brine solution of 14 cup 4 tablespoons salt to 1 quart 4 cups of water.

Place ribs in the refrigerator for 24 hours. Add ice and stir until completely cooled. Some cooks add sugar and spices as well which mellow the salts sharp bite and add a small amount of flavor.

If you dont have a scale use Mortons kosher salt and measure by volume. While the ribs are brining combine the Code 3 Spices 5-0 Rub and ground cinnamon. I would make a 10 brine 10 salt by weight bring water and salt along with lots of sage and garlic to a simmer cool and brine ribs for 4 to 6 hours.

The basic formula for a brine solution is 1 cup of salt preferably without iodine to one gallon of water. To speed the process cook the sage and garlic in 50 of the water and add the rest of the water as ice after cooking. Brining is the key to this process.

Lay the pork chops or other thin cut in a single layer in a shallow dish and then pour the brine over top. This is a good rule to follow. Brined Pork Ribs or Who Ate All the Ribs Step 1.

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