I just made a couple racks of loin back ribs on my PBC the other day. Temp ran a little hot (probably averaged 275-300) and I pulled them in 2.5 hours. They looked fine until you cut them...and I had near jerky on the thinner ends and the rest was ok...moist-ish. The meat was pull away, not fall off the bone.
I just used salt/pepper/garlic powder as my rub, applying the salt about 4 hours before to dry brine. I did spritz a few times with apple cider vinegar to try and help with the moisture.
I’m assuming I just overcooked them, drying out the more lean loin meat, but was curious if anyone has ever wet brined the loin back ribs and or if it might make any different in moisture retention? I’m guessing not...just was a little disappointed/embarrassed with my results...
I just used salt/pepper/garlic powder as my rub, applying the salt about 4 hours before to dry brine. I did spritz a few times with apple cider vinegar to try and help with the moisture.
I’m assuming I just overcooked them, drying out the more lean loin meat, but was curious if anyone has ever wet brined the loin back ribs and or if it might make any different in moisture retention? I’m guessing not...just was a little disappointed/embarrassed with my results...
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