Prepping Pork ribs for smoking

[BrianScott]

I've not been a member long but have been a fan. I think I'm finally ready to get more involved. So I have a question on smoking/grilling ribs. I was taught a long time ago not to boil the ribs before smoking as I see verified here. It was suggested though that I soak the ribs in a mixture of vinegar and water overnight. I have not seen this mentioned anywhere on the website so I'm curious as to whether this is a good thing to do or not. I have been doing this on many slabs of ribs but not all so it's unclear if it's really been helpful. Thanks for the help.

[Sid P]

Absolutely unnecessary. Dry brine them a couple hours before you start your cook, rub ‘em, smoke ‘em, eat ‘em.

[GolfGeezer]

+1 on Sid P’s advice. I’ve gotten even lazier and just apply a couple of commercial rubs layers 1-2 hours before cooking and after removing the membrane on the bone side. The commercial rubs usually have salt, so that acts as my "brine". Soaking them in anything is just not needed.

[holehogg]

Not that lazy if you removing the membrane.

[bbqLuv]

I remove the membrane from the pork ribs before seasoning.
I used to place country pork ribs in beer PBR, and then bring them to a simmer. Not anymore, not needed.

Sometimes I use Italian dressing for a binder before applying a rub, to chicken, pork, and beef.

Italian dressing is also good for a marinade.

I also review my BBQ logs, notes, and smoking videos.

[Potkettleblack]

I've done the AC Vinegar soak. Doesn't hurt anything, but haven't done it since I started reading AR. I get that same flavor with a like mop of vinegar sauce when it comes off the smoker.

[Starsky]

I've actually started to dry brine them with kosher salt a little heavier than normal over night, then I use a salt free rub before smoking. I also leave them uncovered in the fridge while brining

[Jared49]

What he👆🏻said.

[Dean154]

This is what I do too. I add the rub about thirty minutes before the cook.

[Jfrosty27]

Heck I just remove the membrane and hit them with my favorite rib rub just before I toss them on the smoker. Seems to work out well each time.

[Hulagn1971]

Yep, no need to soak. I don't even dry brine mine. Just take them out of the cryovac, blot dry, remove membrane, add mustard binder, apply dry rub of choice, throw on the smoker.

[Washblue]

I never understood the vinegar soaks…
When I was a kid, I heard people say to soak wild game meat to remove the, "gamey," taste…
If I wanted to get rid of the wild game taste, I’d not hunt wild game!
Thats the reason to eat it in the first place!

[Hulagn1971]

So, the only time I've ever seen the vinegar soak or wash was in Jamaica. The guys running the roadside jerk chicken spots would do a quick wash/soak with the chicken pieces in a tub of vinegar and water.

[hoovarmin]

Just say no to vinegar soaks. If your rub has salt in it, use that to dry brine them, if it doesn't have salt salt them down ahead of time (1/2 teaspoon per lb of meat) but even that is not absolutely necessary. You can just rub em down and put em in the smoker. They are very forgiving.

[Rod]

I too only dry brine. Not sure it's even necessary as ribs have enough fat in them to be plenty juicy.

[Redwng]

No soak and no boil....ever. Do a search for Meathead's Last Meal Ribs, pretty easy. Here's some Porter Road spares done that way.

[HawkerXP]

Welcome to the talking side!

Maybe do two racks or cut one in half and try with and without the vinegar / water brine and see how you like them.

[drsefu]

Last time I did ribs I didn't even dry brine, or at least not long. They cook for long enough that the salt will penetrate through no problem (same goes for most slow cooked stuff (thanks Mad Scientist BBQ for testing). So basically seasoned and then left on the counter until the smoker was heated all the way, about 30ish mins.

I don't even remove the membrane anymore because it can be frustrating and time consuming. On a whim one day I just decided to score it in a crosshatch pattern with my knife and I didn't even know it was there when I ate them. During the cooking process it pretty much disappeared.

My guess is the idea that the acid in the vinegar will breakdown the tissues and tenderize the ribs without removing flavor and fat like boiling. I think you would probably need to do straight vinegar, and probably longer than overnight, for it to actually work, and I'm not sure the end result would really be desirable. I am just thinking it would be a bit mushy texture.

[Murdy]

I dry brine overnight, and I usually add my rub at the same time I add my salt, mostly because I just want the ribs to be ready to go on the smoker in the morning, and it's one step I can eliminate the night before.

I did wet brine a wild turkey breast once, and it was fantastic.