Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Beef ribs, how long to dry brine?

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • Briley337
    replied
    Originally posted by bbqLuv View Post

    Really, what cut of ribs?
    Chuck Short Ribs
    Plate Short Ribs
    Flanken
    English Cut
    Riblets
    Back Ribs
    These are Creekstone Prime chuck short ribs. They have had rub on now for about 40 hours. I'll be cooking this afternoon, and will report back on results. Appreciate y'all.

    Leave a comment:


  • bbqLuv
    replied
    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?

    Leave a comment:


  • Spinaker
    commented on 's reply
    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

  • bbqLuv
    commented on 's reply
    Trim the fat rather than render it out during the cook!?
    Have you not read the book, "The Joy of Grill Cleaning"?

  • bbqLuv
    commented on 's reply
    That works to when I forget to rub them the night before.

  • bbqLuv
    commented on 's reply
    That is funny

  • Spinaker
    replied
    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.

    Leave a comment:


  • Starsky
    replied

    I only do them for a couple of hours before. They seem to come out good

    Leave a comment:


  • Troutman
    commented on 's reply
    You made a funny

  • Troutman
    replied
    Yea overnight does the trick.

    Leave a comment:


  • Murdy
    commented on 's reply
    That's about what I do. Rub them some time in the evening, put them on in the morning.

  • RonB
    replied
    Whatever you do, don't rub 'em the wrong way.

    Leave a comment:


  • Briley337
    replied
    Originally posted by zero_credit View Post
    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.
    OK cool. I was just worried the extra day might be harmful. Thanks!

    Leave a comment:


  • IFindZeroBadCooks
    replied
    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.

    Leave a comment:


  • Jfrosty27
    replied
    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.

    Leave a comment:

Announcement

Collapse
No announcement yet.
Working...
X
false
0
Guest
500
["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
false
false
{"count":0,"link":"/forum/announcements/","debug":""}
Yes
Rubs Promo

Spotlight

These are not ads or paid placements. These are some of our favorite tools and toys.

These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

Use Our Links To Help Keep Us Alive

A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


Is This Superb Charcoal Grill A Kamado Killer?


The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it’s easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

Click here to read our detailed review of the PK 360

Click here to order directly and get an exclusive AmazingRibs.com deal


Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
Click here for our review of this superb smoker

 

Comprehensive Temperature Magnet With 80+ Important Temps

Amazingribs.com temperature magnet
Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

Click here to order.


Compact Powerful Sear Machine For Your Next Tailgater


Char-Broil’s Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you’re off to the party! Char-Broil’s TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order


Groundbreaking Hybrid Thermometer!

Thermapen One Instant Read Thermometer

The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth and Wi-Fi connectivity. We gave Spark a Platinum Medal for pushing the envelope of product capability while maintaining high standards of design and workmanship.

Click here to read our comprehensive Platinum Medal review


Blackstone Rangetop Combo: Griddle And Deep Fryer In One


The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!

Click here to read our detailed review and to order


Bring The Heat With Broil King Signet’s Dual Tube Burners

3 burner gas grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King’s proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read ourcompletereview