Just so we're clear

[Mark V]

Huskee All I meant was that when I have made ribs with "always tender" or such for the pre brined meats that it does take less time, if you go 3-2-1 you will end up with mush like I have. I hope I do not have a huge misunderstanding about that.

[Terp Tom]

Thanks folks. I'll be back to report on the result.

[bbqLuv]

I humbly stand correct.
Pride goeth before a fall.

[Huskee]

This is the best way to tell for anyone's personal tastes.

[Huskee]

But it's not a 12% *salt* solution, it's a 12% solution in which salt is one ingredient. That's what confuses so many, hence this whole post.

[Huskee]

...In any case, if you skip dry brining because you're worried about too much salt, you can shake some salt on your ribs on your plate, no big deal. You will know for next time the brand of ribs you buy and the x% solution and how it all plays out. I have never skipped it myself and never wished I had.

[Huskee]

Point is, it's usually minuscule unless you're sensitive to salt. Circling back to Nutrition Facts...one could skip dry brining if the Sodium on the label is listed at 400mg or higher, or lighten it up if it's 300 or so, and proceed with normal dry brining if it's 200 or less. That's a decent rule of thumb, not a scientific standard, and your tastes may vary....

[Huskee]

Mark V I'm not sure what cook time has to do with it. Best to have a Nutrition Facts label to judge saltiness of a "x% solution added". It is not saying it's brined in a 12% salt solution. It's saying it has a solution, made up in total of 12% of the weight of a *combo of* salt, water and other additives. It may be .05% salt, it may be 98% salt making up that 12% solution, we simply don't know. It's not 12% salt brine though, the normal brine we wet brine with is about ~6%.

[smokenoob]

hey, brine half, no brine other half and report back!

[Jfrosty27]

+2. In fact I picked some up yesterday. Cooking them Sunday.

[HawkerXP]

+1

[Mosca]

Instead of dry brining, I’d use a rub with some salt in it.

A lot of this stuff is nuance. Ribs were pretty awesome before people started dry brining them.

[Troutman]

Do not buy commodity pork, period.

[Mark V]

Maybe you need to clarify that comment. I have made ribs with that content and if you don't take that into account you can overcook them really easily, I have found anyway? I wouldn't dry brine that. I thought that was their purpose in additives, and also for tenderness and less cook time. ?

[Dadof3Illinois]

I usually wash them off, pat dry, trim and add so
me kosher salt over night.