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Phosphates on St. Louis Ribs

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    Phosphates on St. Louis Ribs

    I would like to use Phosphates on Ribs, I heard it really holds in the moisture. Do I just sprinkle some on them and let it reast for a couple hours in the fridge? Or do I put it in Marinade and marinade overnight. Thank team!

    #2
    Phosphates are generally injected into the meat (even ribs). I don't know as there'd be much benefit from using as a marinade. May not sink in enough to do any good. I'd be sure not to use "enhanced" ribs for this though.

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      #3
      Phosphates are a couple of times more powerful (at the same concentration) than salt holding moisture in, and slightly better at tenderizing meat. They can be overused, leading to mushy texture and a metallic taste. I prefer to dry rub in order to control the amount, and give them a few days to diffuse in a large brisket. Or inject, and wait a few hours. Follow the manufacturer's directions closely.
      Last edited by docblonder; June 8, 2016, 09:47 AM.

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