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Question on Dry Brining Last Meal Ribs

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    Question on Dry Brining Last Meal Ribs

    I am going to be using baby backs. Do I dry brine both sides of the rack, or just the top?

    Thanks!
    Pete

    #2
    Assuming you've pulled the membrane off the inside, I would salt both.

    Comment


      #3
      I cook mine with the membrane intact, season both sides.

      Comment


      • FLBuckeye
        FLBuckeye commented
        Editing a comment
        Ernest Just curious as why you leave the membrane on?

      • Ernest
        Ernest commented
        Editing a comment
        Helps contain some of the juices. Comes right off before serving

      #4
      Thanks, guys.

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        #5
        Since ribs are thin I don't bother brining them. I add the salt to my rub and rub the ribs the night before the cook. Also I do take the membrane off.

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