The ribs are way too salty, ideas?

[RonB]

That's not necessarily too much salt in a wet brine, but I normally cut the amount of salt called for in a wet bring some.

[rat88]

Ditto on the beans

[Dusty]

Agreed, beans or pea soup, they have vacuumed bagged for future use.

Thanks for for the input, still learning.

[MBMorgan]

3//4 cup of salt does indeed seem like a lot ... even in a 6-cup wet brine solution like the one in Raichlen's recipe. It's very difficult to predict just how much salt will diffuse into the meat from a wet brine (which is one good reason many of us stick to dry brining these days). I'd guesstimate that if you let a wet brine sit for twice as long as the recipe calls for (like 48 instead of 24 hours), you're going to get about twice as much salt in the meat as intended ... because the meat just keeps on soaking up salt until it can't take any more.

There is a very good article by Meathead here that explains it very well: http://amazingribs.com/recipes/rubs_...of_brines.html

Also ... if the same volume of sea salt is used vs. kosher, you're going to get nearly twice as much NaCl by weight in the brine.

[bbqncigars]

My local superWallys pork ribs are all pumped up with brine. "Enhanced" my butt! The only thing getting enhanced is their bottom line.

[vandy]

I dried brined a rack of baby back ribs on Monday for a cook on July 4th and I used the recommended amount of kosher salt for 24 hours. The rack weighed in at around 3lbs 6oz so I used just a touch over 1.5 teaspoons of salt and I thought they were just about right to just a bit under salted. I can't imagine using 3/4 cup of salt for 1 slab of ribs for a dry brine, that sounds like enough for 8 to 10 slabs for my taste. Those ribs came from Costco and were frozen in my freezer for about 3 weeks.