Originally posted by bbqLuv
View Post
Announcement
Collapse
No announcement yet.
Beef ribs, how long to dry brine?
Collapse
X
-
- Likes 4
-
How Long is too long to rub beef ribs? I rub them their full length and no more.
And yes I apply the rub before the cook.
Really, what cut of ribs?
Chuck Short Ribs
Plate Short Ribs
Flanken
English Cut
Riblets
Back Ribs
Is it beer-thirty yet?
- Likes 1
Leave a comment:
-
Trim the surface fat off. Letting it render off leaves the sinew and residual fat on the surface of the meat. The rendering of the fat does not enter the meat or anything like that. It just renders out and runs into your drip pan. Generally, people will trim chunks of fat off when they are eating the meat.......there goes all your rub and smoke. Of course I leave a very thin layer, cause I like it fatty. But I make sure I trim it up well. bbqLuv
- Likes 1
-
Overnight always works for me. I tend to treat Beef ribs just like I would a brisket. Same rub, cook time, prep and all. The only exception is that I like to trim all the fat off the beef ribs. They are basically like the brisket point in that they have tons of inter muscular fat in them.
- Likes 3
Leave a comment:
-
I only do them for a couple of hours before. They seem to come out good
Leave a comment:
-
Originally posted by zero_credit View PostI usually do overnight but up to 2 days if stuff pops up. For pastrami I do 2 days as part of the recipe.
Beyond that, I don’t think there are any additional benefits.
Leave a comment:
-
I usually do overnight but up to 2 days if stuff pops up. For pastrami I do 2 days as part of the recipe.
Beyond that, I don’t think there are any additional benefits.
- Likes 1
Leave a comment:
-
I do mine for about 12-18 hours. Seems to work out great every time. I’m sure others will have varying methods. I look forward to those.
- Likes 7
Leave a comment:
Announcement
Collapse
No announcement yet.
Leave a comment: