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Dry Brine Ribs

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  • pkadare
    Club Member
    • Jun 2019
    • 450
    • Bobcaygeon, Ontario
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    Dry Brine Ribs

    A question for the collective. When salting ribs for a dry brine, do you salt the ribs side as well as the meaty side? I salt both, but I'm curious as to what others do.
    43
    Meat side only.
    16.28%
    7
    Both sides.
    81.40%
    35
    What is this dry brine you refer to?
    2.33%
    1
  • smokin fool
    Club Member
    • Apr 2019
    • 738
    • Mississauga, Ont

    #2
    We never dry brine with salt, I put dry rub on both sides, there is minimal salt in my rubs.

    Comment


    • pkadare
      pkadare commented
      Editing a comment
      Curious as to why you don't dry rub? A medical aversion to salt perhaps? I have high blood pressure (under control with meds) and am careful with my salt intake. The only thing I add salt to is meat when dry brining.

    • smokin fool
      smokin fool commented
      Editing a comment
      My father had high blood pressure so when my mother cooked very little to no salt so have carried it on to adult life.
      I do carry more weight than I should but according to my Dr. I haven't developed HBP....so far....
      Whether the no salt thing has contributed is anybody's guess but Il'l take it.
  • RonB
    Club Member
    • Apr 2016
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    • Near Richmond VA
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    #3
    Just a bit on the bone side.

    Comment

    • DWCowles
      Founding Member
      • Jul 2014
      • 9746
      • Smiths Grove, Ky
      • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

      #4
      I don’t dry brine ribs well maybe I do because the rub has salt in it and I always applied the rub the night before the cook.

      Comment


      • fzxdoc
        fzxdoc commented
        Editing a comment
        Ditto for me, only applied a couple of hours before the cook.

        Kathryn

      • Steve R.
        Steve R. commented
        Editing a comment
        Hey there, D-Dub! Same here. Most ribs I see have already been injected/brined and don't need additional brining. If I'm using something like Plowboys Yardbird Rub (one of my go-to's) it goes on while the smoker is heating up.
    • Jerod Broussard
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      #5
      Meat only and not long before the cook. To me they get a little too "hammy tasting" if I dry brine too much longer.

      Comment

      • JeffJ
        Charter Member
        • Feb 2015
        • 2309
        • Michigan
        • Jeff

        #6
        Over the last 4 years I've dry brined 2 nights prior and have applied a no-salt rub the night prior. Admittedly, I'm light-handed with the dry-brine. Having said that, I've always been happy with the results.

        Comment

        • goosebr160
          Club Member
          • Mar 2017
          • 191
          • Massachusetts

          #7
          I go lighter on the bone side than I do on the meat side. Usually apply the night before.

          Comment

          • ColonialDawg
            Club Member
            • Oct 2017
            • 389
            • Coastal VA

            #8
            I usually like to coat my ribs in dry rub (which contains salt) the night before I cook, so I guess I am technically dry brining. I do both sides.

            Comment

            • Troutman
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              • Aug 2017
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              #9
              Pull off the membrane and dry brine both sides with 1/2 teaspoon salt per pound usually overnight. No salt seasoning before the cook. Comes out great for me, but each palette to its own.

              Comment

              • Spinaker
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                • Nov 2014
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                #10
                I pull the membrane and rub both sides. Salt is cheap, lay it on!

                Comment

                • Sweaty Paul
                  Founding Member
                  • Aug 2014
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                  #11
                  I do a light amount of salt probably about a 1/4 tsp/lb because one of the two rubs that I apply has some salt in it too. I go on both sides and try to go overnight with the dry brine then in am 2-4 hours or so before the ribs go on the smoker I apply the first rub (the saltier) and then the second rub just before they go on the smoker.

                  Comment

                  • FireMan
                    Charter Member
                    • Jul 2015
                    • 6609
                    • Bottom of Winnebago

                    #12
                    I light dry brine sometimes night before, sometimes a couple hours before. Rub is right before cooking on pretty much everything I put rub on.
                    Oh, and I eyeball it with the salt. Gave up measuring salt about a year ago.

                    Comment

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