Dry Brine Spare Ribs

[SheilaAnn]

Do I want to do that? If so, just salt? I was poking through this subject and did not see anything definitive, at least in the first 3 pages. TIA, y’all!

[marshall]

I always give mine ribs a light dusting of salt at least a couple of hours before cooking . fwiw 😋

[mrichie1229]

Same here.

[mnavarre]

Depends on the rub I'm using, if it's got a good bit of salt in it I'll do the rub early. But usually I rub, light the cooker, and go when the cooker is ready.

[bbqLuv]

Pork + salt = ham, I believe.
Does that help?
Salt + pork ribs = 'The Hambone" (4) Hambone hambone - YouTube or
(4) Hambone - YouTube

[SheilaAnn]

🤣🤣🤣🤣🤣🤣

[FireMan]

Connected to the jaw bone!

[Starsky]

I've just used salt and left them in the fridge overnight. Not sure if it made a lot of difference.

[Rob whatever]

I never dry brine ribs. I think they are too thin and cook too long to make any noticeable difference.

rob

[Smoked Transistors]

Chuds BBQ salts his spares about 10 min before adding 16 mesh black pepper for Texas Style ribs. They look delicious!

[bbqLuv]

Chud's Ribs look great, look like good eating ribs. He takes a bit of getting used to, but his videos will grow on you.

[Richard Chrz]

I’ve done both ways (about 100 racks last summer), I’d not worry about dry brining. I have two racks for tomorrow, neither are being touched tonight. Both will get trimmed and seasoned with in an hour if not closer to the start.

[FireMan]

100+ Wacks! That’s a wack every 3 days or two a week or 10+ a month or ……..anyways, gotta drive by & git me some Wibs!

[DaveD]

I figure it couldn't hurt... I dry brine pretty much everything.

[shify]

Same.

[TripleB]

Yup, me too.

[DTro]

I do. Cut back the amount by half because of the bones, Kosher salt at 1/4 teaspoon per pound of ribs. I also use a no salt rub, usually homemade.

[bbqLuv]

Please post your no-salt rub,
Salt separately may be a good thing. I've seen that on YouTube.

[Huskee]

I do. But I don't cut back for bones. Give 'em the full 1/2tsp/Lb is what I do, never too salty for me, in fact sometimes I still think they could use a touch more after the saltless rub goes on top.

If I have time I trim & dry brine my ribs evening before. If I don't have time I do it the morning of. Thin meats like that really only benefit from 1-2hrs if we're being realistic. Some could make the argument that even if you salted right as you put 'em on the smoker you probably can't tell the difference, since you're eating the full thickness of the meat anyway, so salt distribution doesn't matter, and they're fatty enough that moisture (from dry brining) isn't really an issue anyway.

So, yes or no, and you'll be fine.

[Rod]

I always do usually the night before, but can't say if it makes any significant difference as I've never done a side by side.

I would imagine for pork ribs there is enough fat that salt brining provides a negligible impact on juiciness.

[RichieB]

Nope. I'd like to hear Meathead take on this.

[BourBonQ]

I used to dry brine overnight but found they get a little too "hammy" for my taste. Not in a bad way, just not quite the pork profile I'm going for. Now I season no more than an hour or two prior to smoking, usually less.

[texastweeter]

Yes, I do. 1/2 strength as others have said. Have 2 racks brining in fridge right now for the game.