This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

Dry Brining, times for various meats

  • Filter
  • Time
  • Show
Clear All
new posts

    Dry Brining, times for various meats

    I am new to this concept of Dry Brining, but it sounds great. The amount of salt per pound has been discussed and I am comfortable with that. But as for the time element, how long should I dry brine steak, whole chicken, cut up chicken, pork back ribs, pork spare ribs, pork shoulder, beef ribs, brisket, etc.

    I am sorry if this is a complicated question, but maybe there is a chart or rule of thumb posted somewhere on this site.

    Thank you, PelletHeadSteve

    Thinner pieces like ribs, steaks and chicken parts only need a few to 12 hours. Much thicker cuts like beef roasts, pork shoulder, whole chicken and brisket benefit from at least 24 hours and up to 48 or more. The rate of penetration decreases over a predictible curve (Dr. Blonder referred to it as the square root of time) so the deeper it has to penetrate to get to the center of the meat, the longer it should brine, but it isn't linear. As an example (and no, the math probably isn't accurate, but I think I have the concept straight) say the salt penetrates 1/8" in the first hour. It will penetrate another 1/8" in the next 2 hours and another 1/8" in the next 4 hours and another 1/8" in the next 16 hours. Or something like that. Remember that you salt all sides so the salt only has to penetrate 1/2 the total thickness to get all the way to the center. Also, the rate of salt penetration speeds up when heat is applied so the salt doesn't have to be all the way to the center before you cook, but should be a good way in.

    I don't know if this helps/answers your question or not.



      Here's my thought Steve:

      Any where from just before you cook to 3 days for all of the above.

      Lots depends on how much time you have.

      Huskee taught me that ribs dont taste much different if you salt them an hour or a day before you cook them . Kind of a weak answer so let me list some of my target times:

      steak 1 hours

      whole chicken 24 hours

      cut up chicken 1 hour

      pork back ribs 24 hours

      pork spare ribs 24 hours

      pork shoulder 72 hours

      beef ribs N/A to me
      brisket N/A to me

      Hope this help some


        I like at least overnight. 2 days for thick stuff like butts and briskets.

        The salt penetrates deeper as you cook.

        Most ribs that are vacuum packed have enough sodium to supply 15% of your RDV.


          You'll find some accepted norms, and you'll also find wackos like me who do what they do. I'll share what I do because it works for me:

          Steak: Min 1 hour, preferably 3-6 (some guys go overnight to 24hrs) Steaks are usually an impulse buy for me so there's rarely any overnight.

          Whole chicken: Minimum 2 or 3hrs, preferably 6-8 (morning of the cook)

          Cut up chicken: I like to wet brine skinless cut pieces in 1gal water, 1C table salt, for 1 hr only; Skin-on pieces dry brine 1-2hrs

          Back ribs: at least an hour, sometimes 2 or 3. I notice no difference going longer but it hurts nothing.

          Spare ribs: same as backs

          Shoulder/butt: I try to do them at least overnight, sometimes 18-24 hrs if I plan ahead properly

          Beef ribs: Same as pork ribs or steak- at least 1hr, maybe 2-3 or even 6 if I have time

          Brisket: Same as pork shoulder/butt


            Thanks to all of you for responding to my question. Your answers helped me a lot. With some slight variations, you all suggest the same basic technique: Thin needs less time and thick needs more. As with most cooking methods, dry brining is an ongoing experiment with the goal of achieving elusive perfection.

            As far as chickens are concerned, in the past I have had good success with Cabela's Honey Cure and Brine Mix. This is a wet brine mix and I use half chickens brined overnight. The brine is a combination of salt and sugar (other ingredients?). Could this mixture be used for dry brining?



            No announcement yet.
            Rubs Promo


            These are not ads or paid placements. These are some of our favorite tools and toys.

            These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

            Use Our Links To Help Keep Us Alive

            A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

            Our Favorite Backyard Smoker

            The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
            Click here for our review of this superb smoker

            Bring The Heat With Broil King Signet’s Dual Tube Burners

            3 burner gas grill

            The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King’s proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

            Click here to read ourcompletereview

            The Pit Barrel Cooker May Be Too Easy

            The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

            Click here to read our detailed review and the raves from people who own them

            Fireboard: The Ultimate Top Of The Line BBQ Thermometer

            Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography

            With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
            Click here to read our detailedreview

            The Good-One Is A Superb Grill And A Superb Smoker All In One

            The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

            Click here to read ourcomplete review


            Comprehensive Temperature Magnet With 80+ Important Temps

            Amazingribs.com temperature magnet
            Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

            Click here to order.

            Is This Superb Charcoal Grill A Kamado Killer?

            The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it’s easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

            Click here to read our detailed review of the PK 360

            Click here to order directly and get an exclusive AmazingRibs.com deal