Phosphates on St. Louis Ribs

[Newsmoker]

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!

[CandySueQ]

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.

[docblonder]

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.