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Ribs Dry Brine

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  • smokinsteve
    Charter Member
    • Nov 2014
    • 332

    Ribs Dry Brine

    Is there any advantage/disadvantage to dry brining ribs for more than two or three hours or even overnight?
  • Jon Solberg
    Former Member
    • Jul 2014
    • 4819

    #2
    ​Thats lots of schools of thought for this.


    I was always a big fan of dry brining over night but I picked up a trick from Huskee that it's okay to go dry brine right to the cooker with no lose in flavor.

    That said I now only use when I brine as a convenance. If I'm cooking tomorrow or the next day and have more free time today then I brine today. If not I'll brine and cook the same day.

    Last edited by Jon Solberg; March 2, 2016, 03:43 PM.

    Comment

    • Huskee
      Administrator
      • May 2014
      • 15304
      • central MI, USA
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      #3
      The way I see it, they're "dry brining" during the 5-7 hrs you're cooking them too. So 1-2 hrs before cooking vs 15 min before cooking is really such a non-relevant amount of time I will venture to say there's no difference. I have dry brined numerous times overnight with my salted rub, (I prefer not to use a no-salt rub on ribs) and every time I think it tastes a little better. So my personal deduction is 15 min or 3 hrs are the same. Overnight seems to be better. If you use a no-salt rub, like MMD, I would suggest adding a small dash of finishing salt after you add the rub. Salt is great in the rub on the bark.

      Comment

      • smokinsteve
        Charter Member
        • Nov 2014
        • 332

        #4
        Thanks guys! The feedback is much appreciated.

        Comment

        • Yno
          Yno
          Former Member
          • May 2015
          • 406
          • Do you know the way to San Jose?

          #5
          I am currently reading Kenji's "The Food Lab". I went through it quickly once, and am now studying it a bit more carefully. In the Meat section he did some of his 'science' on dry brining and came to the conclusion that for steaks, 40 minutes is the minimum for the process to be successful. When I get home I will try to find the details and post them. That said, I usually dry brine overnight. I am not that spontaneous, and I usually know what I am going to BBQ well in advance.....

          Comment

          • Huskee
            Administrator
            • May 2014
            • 15304
            • central MI, USA
            • Follow me on Instagram, huskeesbarbecue

              Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

              Smokers / Grills
              • Yoder loaded Wichita offset smoker
              • PBC
              • Grilla Silverbac pellet grill
              • Slow 'N Sear Deluxe Kamado (SnSK)
              • Dyna-Glo XL Premium dual chamber charcoal grill
              • Weber 22" Original Kettle Premium (copper)
              • Weber 26" Original Kettle Premium (black)
              • Weber Jumbo Joe Gold (18.5")
              • Weber Smokey Joe Silver (14.5")
              • Brinkmann cabinet charcoal smoker (repurposed)

              Thermometers
              • (3) Maverick XR-50: 4-probe Wireless Thermometers
              • (7) Maverick ET-732s
              • (1) Maverick ET-735 Bluetooth (in box)
              • (1) Smoke by ThermoWorks
              • (1) Signals by ThermoWorks
              • Thermapen MkII, orange
              • ThermoPop, yellow
              • ThermoWorks ChefAlarm
              • Morpilot 6-probe wireless
              • ThermoWorks Infrared IRK2
              • ThermoWorks fridge & freezer therms as well

              Accessories
              • Instant Pot 6qt
              • Anova Bluetooth SV
              • Kitchen Aide mixer & meat grinder attachment
              • Kindling Cracker King (XL)
              • BBQ Dragon
              • Weber full & half chimneys, Char-Broil Half Time chimney
              • Weber grill topper
              • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
              • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
              • Pittsburgh Digital Moisture Meter

              Beverages
              • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
              • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
              • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
              • Most favorite beer: The one in your fridge
              • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
              • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
              • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

              About me
              Real name: Aaron
              Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

              Occupation:
              • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

            #6
            Originally posted by Yno View Post
            I am currently reading Kenji's "The Food Lab". I went through it quickly once, and am now studying it a bit more carefully. In the Meat section he did some of his 'science' on dry brining and came to the conclusion that for steaks, 40 minutes is the minimum for the process to be successful. When I get home I will try to find the details and post them. That said, I usually dry brine overnight. I am not that spontaneous, and I usually know what I am going to BBQ well in advance.....
            I'm spontaneous most of the time. I do try to give steaks a good 4hrs. One time I bought 4 NY Strips and dry brined all 4 at let's say 2pm. Cooked 2 of them that evening. The other two I saved until the next day. Those last 2 after a ~28 hr dry brine seemed way more tender & tasty. That could've been coincidence that they were just the better 2 steaks of the bunch. However ever since then I like to go overnight if I can, but my last minute nature rarely allows for it unless it's a big planned cook.

            Comment

            • Yno
              Yno
              Former Member
              • May 2015
              • 406
              • Do you know the way to San Jose?

              #7
              Kenji's test was with the (gasp!) sear first cooking method. Apparently if you put the steak on the heat immediately all goes well, but between then an about 40 minutes, the salt is drawing moisture to the surface. This moisture has to be evaporated before searing can take place, which takes time and energy. After the 40 minutes, the moisture is absorbed, and the sear goes quickly. Of course, everyone on AR does the reverse sear method, right? Anyway, he does say that the flavor and texture improves with longer brining time.

              Comment

              • smokinsteve
                Charter Member
                • Nov 2014
                • 332

                #8
                Thanks for all the comments!

                Comment

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