I always dry brine ribs overnight.
I usually hang them in the smoker, but not always. I have a rib rack as well.
I never wrap ribs.
I don't often sauce them.
I never had a complaint...
I just prep them about an hour before putting them on. It would be interesting for a side by side experiment of a longer time prep vs a quick prep for taste and texture.
I have tried it both ways. I prefer to salt and rub about an hour before heading to the smoker. The ones I salted earlier were different in texture and taste. It’s just what I like not right or wrong.
I have done it twice years ago but didn't notice much difference in the flavor. One of those times I did a half rack and left the other half wrapped in plastic overnight. The difference I noticed was the side that was dry brined the meat was "softer" before cooking but the same as the other after cooking. Again, no noticeable flavor difference so I stopped experimenting with that. My ribs come out pretty good every time so the rub is the only thing I experiment with anymore.
I watch the sodium content because of my wife's heart murmur. I do put the rub on the bottom and let it setup for 15-20 minutes before turning over and doing the other side letting it setup before going on the smoker. Probably an abbreviated dry brine but not in the traditional sense.
Good luck if you decide to try the dry brining route.
Most meats benefit from salt. Salt amplifies flavors without altering them. It also denatures proteins so they hold moisture better. Adding salt to pork should not make it taste like ham. The ham flavor comes from sodium nitrite in pink salt, a preservative. That said, too much salt and smoke can make ribs slightly hammy. It takes time for salt to penetrate at fridge or room temp, it moves faster during cooking. Ribs are thin so applying a dry brine an hour or two before cooking is enough. If you are using a commercial rub with salt, just apply it an hour or two ahead.
Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
I used to dry brine my ribs with salt a day in advance or use a rub with salt. Than use a rub without salt if not using a salted rub.
Now I just hit them with a salted rub like Killer Hogs “The BBQ Rub” a couple of hours in advance and my ribs have been much better. But that could also be due to the fact that I’m using better quality ribs now.
Try a side by side comparison test. See how they turn out.
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
I did a light dusting of salt after all. Rubbed with “my” magic dust, which is just a riff of Mike Mills’ magic dust. Been rolling smoke all afternoon. I’m thinking I have about an hour more. Stay tuned!
I tend to use store-bought rubs (containing salt) most the time. I like to apply the rub the night before and keep the ribs covered in the fridge. My best rib cooks happen when I plan ahead enough to do this. Some dry brining happens when doing this, but I also get a better bark.
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
Well, overall, I would say a success. I used “Last Meal Rib” recipe. The difference being my own rub. Also, I am really hooked on this combustion thermometer. I wanted to use it to monitor the ambient temp of the 22” kettle. So I stuck it in a small sweet potato. Here is the evolution.
about an hour in
bend test
wrapped and held because we weren’t ready to eat yet. Held for maybe 45 minutes.
sliced ribs
plated with tater salad and deviled eggs
It's not so much about wanting/not wanting salt; it's just that I've prepped ribs both ways (brine/no brine) and haven't seen much of a difference in the finished product. So if it allows me to cut out a little bit o'work, I'm good with that.
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
I’ve dry brined the night before and rubbed the next day; I’ve applied salted rub the night before; I’ve salted and rubbed right before cooking, and I’ve used a salted rub right before cooking.
I can’t say I notice any difference. Some cooks it’s easier to do the prep the night before. Other cooks it’s easier to do the prep the same day, while the coals come up to temp. Whichever of those is easier, that’s what I do, depending on what else is going on that those days.
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