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.
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Dry Brine Ribs
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Dry Brine Ribs
43Meat side only.16.28%7Both sides.81.40%35What is this dry brine you refer to?2.33%1Tags: None
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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.
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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.
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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.
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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.
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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.
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