I know this post has been around for a little while, but I just came across it. I’ve read dozens of articles and recipes about cooking ribs, and for whatever reason, this one really resonated with me. Troutman, thank you for putting this together. I can’t wait to try it out!
That’s what’s great about this site. All the insider tips you get that you don’t get from magazine articles. Until I read Troutman’s write up, i never thought of dry brining. Now I always dry brine and then use my rub minus the salt.
Ya know, this sorta reminds me of those signs with cows on em sayin’ "eat more chicken"....... a trout showin’ us how to make ribs....
I love trout but I’ll throw on some ribs for ya
I noticed two different salt amounts: in the initial writeup, Troutman states 1tsp per lb, later, restates as 1/2tsp per lb. Both seem a bit high to me for ribs, I have always gone at about 1/4-1/2 per lb. What salt are you using?
The 1 tsp is an error. I use 1/2 teaspoon per pound depending on the thickness of the ribs and the type of commercial seasoning used. I would not exceed 1/2 tsp under any circumstance with pork ribs.
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