Have you tried a dry brine on your ribs of Kosher salt? I usually dry brine mine to place on my Pit Barrel the night before. This is a good article on "mythbusting" mopping, basting and spritzing food during cooks, it doesn't do anything for the moisture in the meat. The pic are ribs I just did with a dry brine, they always come out extremely juicy...
Tell me more about dry brine method with salt on ribs. Haven't heard of it but your ribs look great.
Thank you.
Have you tried a dry brine on your ribs of Kosher salt? I usually dry brine mine to place on my Pit Barrel the night before. This is a good article on "mythbusting" mopping, basting and spritzing food during cooks, it doesn't do anything for the moisture in the meat. The pic are ribs I just did with a dry brine, they always come out extremely juicy...
Tell me more about dry brine method with salt on ribs. Haven't heard of it but your ribs look great.
Thank you.
Dry brine on ribs is just using Kosher salt, usually a half teaspoon per pound, sprinkled on both sides. Usually ribs are only 50% meat so 1/4 teaspoon per pound should be fine. I always eyeball it and probably use more than that amount. The salt penetrates and gets down into the meat. It helps retain moisture and also helps with bark formation. Try to do it at least 1 - 2 hours before. I always do it overnight and will apply my rub the next day about a couple hours before cooking.
Because I use salt as a dry brine, I don't use salt in my rub, I use Memphis Dust which is a salt free recipe.
I'm with Kona on the dry brining method. I also either use Memphis Dust or a very low in salt commercial rub.
Have you tried a dry brine on your ribs of Kosher salt? I usually dry brine mine to place on my Pit Barrel the night before. This is a good article on "mythbusting" mopping, basting and spritzing food during cooks, it doesn't do anything for the moisture in the meat. The pic are ribs I just did with a dry brine, they always come out extremely juicy...
Tell me more about dry brine method with salt on ribs. Haven't heard of it but your ribs look great.
Thank you.
Dry brine on ribs is just using Kosher salt, usually a half teaspoon per pound, sprinkled on both sides. Usually ribs are only 50% meat so 1/4 teaspoon per pound should be fine. I always eyeball it and probably use more than that amount. The salt penetrates and gets down into the meat. It helps retain moisture and also helps with bark formation. Try to do it at least 1 - 2 hours before. I always do it overnight and will apply my rub the next day about a couple hours before cooking.
Because I use salt as a dry brine, I don't use salt in my rub, I use Memphis Dust which is a salt free recipe.
Thanks Kona. Will give it a try. :thumbup:
Let's give credit where credit is due - Memphis Dust was invented by Meathead of amazingribs.com. His recipe is here (http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/meatheads_memphis_dust.html) and originally included 1/4 cup of salt (the omission of which was discussed above). It's pretty much my go-to rub for ribs & butt although I sometimes add some cayenne or ground chilies just for a little extra bite.
Thanks Big Dawg. Will give the glaze a try.