How long is too long to dry brine?

[3DJ]

Hey everyone, So I'm smoke'n baby backs and a 12 lbs pb ( thinking I'll halve it to reduce cook time and create more surface are for bark) Anyway I'm doing these this sat nice and early - wondering can I start to dry brine now or should I wait until tomorrow?

Thanks!
-Jim

[Jerod Broussard]

Now is fine

[3DJ]

Thanks Jerod, was hoping to hear that. Another question, I typically just dry brine with everything in a big pan. I like to leave it uncovered so the air can do it's magic with the salt and moisture. Should I be covering it ? Normally I wouldn't worry since I usually do it the day before. I'm pretty sure I am going about this correctly.

-Jim

[FLBuckeye]

Up to 48 hours in advance is MH's recommendation although he doesn't mention ribs specifically in his dry brining article

[smarkley]

I think that a little brining goes a long way with ribs... b/c they are thinner

[Jerod Broussard]

I don't worry about covering. If you need to to prevent cross-contamination, time to clean the fridge.

I never cover chicken, that is like worrying about perfume dripping on a nuclear warhead.

[3DJ]

Yep thanks, my thoughts exactly. I've never covered before and I am excited to get an extra day brining on all of this!

-Jim

[DWCowles]

On ribs I just mix the salt with the rub and let'em sit in the fridge 4-5 hrs before the cook sometimes overnight. PBs I like to apply salt and wrap in plastic wrap 3 days in advance. Some like to cover and some don't I'm the one who does. 😊

[Medusa]

I had (2) 1 1/4 inch or thicker NYS up on racks, uncovered (per Jerod) for 2 days. They came out awesome with Reverse Sear ( I think I used the non-stick on the stove so I could make pan sauce ) I was a little leary about 2 days, but they were fine.

I'd dry-brine AGAIN!

--Ed

[DeusDingo]

pit boss has a post about doing pulled beef where he dry brined his chuck roast for 5 days by accident and it was still great.

[Medusa]

Yeah, I think I saw it. I did mine for 39+ hours / 16 of that with MH BBBR

[OldGriller]

I don't worry about covering. If you need to to prevent cross-contamination, time to clean the fridge.

I never cover chicken, that is like worrying about perfume dripping on a nuclear warhead.

I'm curious if there is any harm in covering? I'm guessing the process is a chemical reaction not dependent on air circulation. Have I missed something?

[OldGriller]

Let me rephrase the question: Is there any difference in the results if you cover or not cover?