Dry brining pork ribs

[jpmiller888]

Should pork ribs be dry brined only hours prior to smoking or is it ok to go ahead and dry brine them a day prior? I read somewhere that dry brining pork a full day in advance can cause it to take on a "cured ham taste". Thank you

[EdF]

With dry brining you should be fine doing it a day ahead.

[lschweig]

Agree with EdF dry brining a day in advance is fine and won't give you a "cured ham taste".

A hearty welcome to the pit from northern Illinois.

[DWCowles]

Welcome jpmiller888

[Amajeff99]

great question I was wondering the same thing myself.

[DWCowles]

I usually just dry brined overnight prior to smoking them

[Nate]

+1 on what DW said

[PappyBBQ]

Yup.

[Nate]

Welcome from Indiana.

[MBMorgan]

A day ahead is fine. Just don't salt any heavier than you would at the table, make sure the ribs are not already injected with a salt solution, and be careful to use a rub with no salt in it.

[RonB]

Welcome to The Pit.

[Spinaker]

I always try to brine them the night before. If you do it right before the cook, its okay, but try for overnight.

[Danjohnston949]

Spinaker, Did I Miss Something❓❓ Did You Get a Promotion❓❓ 👍👍 If So Congratulations 👍👍 Does This Mean ❓
❓ I Have to Give You More Deference Now❓❓ "MR MODERATOR". I am Confused ❓❓ 👍 🤗😇🤗 👍
From a Backyard Cremator in Fargo ND, Dan

[jpmiller888]

Thank you all for replying and "welcomes"

[fuzzydaddy]

Welcome jpmiller888! We'd love to get an intro from you over in the Introduce Yourself channel when you get a minute. Thanks!

[Planner47]

saw this post yesterday just about 3 hr before I was doing a rack of bb and st Louis. so what the heck I got out Noah's ap rub and let it soak in for 3 hr. Ribs came out tender and juicy but way to salty for me and the wife. I usually put on the ap about 20 min. before it go in the pit barrel and it's ok. next time I will cut back on the ap by a 1/4.

[lschweig]

Planner47 all of the PBC rubs are quite salty and it is real easy to overdo it when using them.

[Planner47]

indeed

[EdF]

So here's something you might try. Do the dry brine as above, then about a half hour to an hour before you put them on, rub with some crushed garlic and splash them with some good wine vinegar or balsamic vinegar. It's supposedly "pork chops Lyonnaise", but it's very fine whatever it's called!