Hi, I am trying to make 12lb of ribs following Meathead's smokey sauna receipie.
I wanted to salt the meat in advance to help tenderize the meat, so I used 1/2 tsp salt + 1/8 tsp Prague #1 per pound for dry brining.
I would have a few question on how I should proceed next.
To begin, I am slightly confused about the amount of salt suggested in the smokey sauna recipe (2tsp/slab, 1slab = 2 pounds) vs the usual 1/4tsp/pound.
And because I added the salt before, will I need to add more later since I will marinate the meat 1h in a 50:50 liquid smoke:water mix ?
Also could I marinate the meat in smoke for 1h the day before I cook it ?
Finally could I cook the ribs a few hours in advance and broil them when the guest arrives ?
Thank you for your help, this website is awesome.
I wanted to salt the meat in advance to help tenderize the meat, so I used 1/2 tsp salt + 1/8 tsp Prague #1 per pound for dry brining.
I would have a few question on how I should proceed next.
To begin, I am slightly confused about the amount of salt suggested in the smokey sauna recipe (2tsp/slab, 1slab = 2 pounds) vs the usual 1/4tsp/pound.
And because I added the salt before, will I need to add more later since I will marinate the meat 1h in a 50:50 liquid smoke:water mix ?
Also could I marinate the meat in smoke for 1h the day before I cook it ?
Finally could I cook the ribs a few hours in advance and broil them when the guest arrives ?
Thank you for your help, this website is awesome.
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