My first ribs.....

[smokenoob]

thanks, I just did a 2 hour brine

[Steve R.]

Yes.

[jfmorris]

No rinsing off of salt should be needed. But if you used the right amount of salt this should not be needed. Note that the type of salt is important too. Use no more than 1/2 TEASPOON of Kosher salt, or 1/4 teaspoon of table salt, per pound. If you really did use tablespoons instead, those ribs were drastically over salted.

I am not convinced that ribs need an extended dry brining like other cuts of meat may benefit from. The meat is so thin to start with that an overnight dry brine should not be necessary.

[smokenoob]

Do ya'll wash the brine off before dry rubbin' the Memphis Dust on?

[Troutman]

Quite honestly I probably exceed the Meathead 1/2 tsp/lb limit on a regular basis . I'm pretty liberal with my dry brining, I love the results. And I do use Morton Kosher (I know what Steve R. is getting at, table salt or Diamond brand give different results). I never seem to have an over salted result.

As to the Camp Chef, that's too bad. The problem with pellet poopers is they work great until they break, or the power goes out, or the auger jambs, or there's a flame-out, or the controller burns up, or whatever. Regardless I love mine

[DeusDingo]

yeah morton kosher is right

and the salt/lb ratio isn't exactly the same with ribs anyway, since you have to account for the bones. so technically ribs would be less than 1/2 tsp/lb because you don't worry about salting the bones

they look good though!

[smokenoob]

yes, I do. That's correct right?

[Steve R.]

Did you use Morton Kosher salt?

[smokenoob]

Followed Last Meal Ribs Recipe yesterday on a slab of St. Louis ribs. Aside from a minor crisis on the pellet smoker and over-brined on my part, they came out pretty good, unfortunately not "last meal" worthy .

Both the wife and I thought the ribs were a touch salty so I went back through my notes and memory banks. I'm pretty sure I brined 1/2 tablespoon / lb total instead of 1/2 teaspoon / lb , I clarified my notes! Ribs weren't bad, just a touch salty.

The minor crisis hit four hours into the smoke, temp dropped to 100, thought I had a flameout but no indication was given on the smoker. Called customer service at Camp Chef, they were great. We went through pellets, chimney setting, cleaning the pot, etc. All seemed good. Then the smoker ramped to 325, customer service said it was probably a "pellet bridge" or gap in the pellets in the auger. I accepted that and carried on smoking, it went back down to 225. And, passed 225 to 100 again and back to 300! I'm freaking now cause don't want to ruin the ribs! Called customer service again and they said may be a bad control board and thermometer, just email a copy of my receipt and a description of what happened, they will send out a new control board and probe.

I finished the cook on the gas grill at 225 indirect, they were "pretty good"