My first ribs.....

[DogFaced PonySoldier]

I don't know how much I usually use, either, I just sprinkle 'till they're nicely coated. It is probably a bit more than ½ tsp per pound, but my family loves 'em, so I stick with what works!

[DogFaced PonySoldier]

I often just salt them, rub them and throw them on the smoker. I've done overnight with the salt and the rub in the fridge, can't say I noticed much difference, really. Ribs are pretty forgiving, if you ask me.

[DogFaced PonySoldier]

Nope

[Pirate Scott]

Good Cook, nice save. I usually just sprinkle salt evenly on ribs, similar to what you would find on a soft pretzel. I used to measure by 1/2 tsp. and it seemed too heavy.

[bezwong]

Hey they look pretty good! Keep on chugging along and post more of your cooks

[smokenoob]

Thanks guys! Well, from all the positive feedback, I know what they should look like! Hopefully a minor brine tweek will make them "Last Meal" worthy!

[fuzzydaddy]

They do look outstanding!

[smokenoob]

That's a great idea, thanks! I got them from a butcher, I'll ask him to!

[Frozen Smoke]

Very nice looking ribs! Camp Chef is very well known for outstanding customer service I don't hesitate buying anything from them.

[kmhfive]

Depending on the ribs, they may have been "pre-brined"...most of the ribs at my local groceries and at Wally World have salt already --

For future batches, you might cut a rack in half...use no salt on one-half and 1/4 tsp/pound of Morton Kosher salt on the other half. This gives you something to compare your previous batch to. Then, once you've found the sweet-spot for brining, stick with the same supplier for a while as you perfect your cook!

They look wonderful!

[RonB]

They look very good.

[smokenoob]

Camp Chef responded to my email within hours and are FED EXing control board and temp probe, they seem very customer oriented!

[smokinfatties]

looking great!

[DWCowles]

Beautiful!

[DeusDingo]

it's all personal taste and general guidelines. i probably put more than the recommended salt on as well for ribs