Dry Ribs

[LarryO1947]

Did a rack of St Louis cut ribs,yesterday on my Rec Tec Mini pellet at 230 degrees. Used the 3-2-1 system with dry rubs only. No sauce. I did use parkay,brown sugar, and honey during the the wrap. Pulled after 1/2 hr instead of 1 hr on final unwrapped time. Ribs were very tender, and the bite was great. BUT...were very dry. I did spritz them about every 45 minutes on the first 3 hours. Any suggestions to help moisten them up would be greatly appreciated.
Thanks

[Kona]

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...

[smokeasaurus]

Good looking ribs

[GunSlinger]

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.

[Kona]

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.

[HighOnSmoke]

I'm with Kona on the dry brining method. I also either use Memphis Dust or a very low in salt commercial rub.

[GunSlinger]

Okay, thanks for the info.

[Kona]

I'm with Kona on the dry brining method. I also either use Memphis Dust or a very low in salt commercial rub.

when it comes to any commercial rub, I tend to look for 100mg or less. Some of the new Weber seasoning are about 60 and I've heavily coated wings with them and were not salty at all

[LarryO1947]

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. 

[Kona]

This is the Memphis Dust recipe...

3/4 cup firmly packed dark brown sugar

3/4 cup white sugar

1/2 cup paprika

1/4 cup garlic powder

2 tablespoons ground black pepper

2 tablespoons ground ginger powder

2 tablespoons onion powder

2 teaspoons rosemary powder

[Ka Honu]

Let's give credit where credit is due - Memphis Dust was invented by Meathead of amazingribs.com. His recipe is here 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.

[Big Dawg]

I've never tried dry brining, but will probably git it a shot next time.

The rub that use (Big Dick's Rib Rub) is only 55 mg of salt but has a high sugar content.

I've pretty much given up on wrapping or spritzing.  It's a shame because I finally got some really nice (glass) spray bottles that will likely never get used ! ! !

Here's my last run.  I finished them off with Big Red Rib Glaze.

BD

[LarryO1947]

Let's give credit where credit is due - Memphis Dust was invented by Meathead of amazingribs.com. His recipe is here 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 for the info......

[LarryO1947]

Thanks Big Dawg. Will give the glaze a try.

[Big Dawg]

Thanks Big Dawg. Will give the glaze a try.

The biggest problem, Larry, seems to be finding the Big Red soda itself, as it appears to be a regional brand.





BD