Brining ribs
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I think the degree to which you see the effects of brining are almost totally related to the length of time in the brine. Yes, adding pink salt (instacure) to the brine will likely impart more color to the meat, but given enough time, a simple salt brine will do much the same if it has time to penetrate to the center of the thickest part of the ribs.
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Miller still no more than 1/4 tsp per pound of sure cure (pink salt) per lb. of meat. Unless you want the meat to stay pink, there really is no need to add the cure, the brine would act as your cure as well as your smoking temperatures cooking the meat.
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johnsbrewhouse I’m wanting to impart that ‘ham like flavor’
Miller The sure cure won’t impact the flavor so much as just the brine will. You can try adding ham spice as well to the brine for that “ham” flavor. You’ll have to brine them for several days to penetrate the meat like Paul was saying in order to get the flavor you are possibly are looking for.
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Adding some sugar or other sweetener to the brine along with the salt will get you the ham flavor. Since the ribs are not too thick, a brine should fully penetrate within 2-4 days I would estimate.
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Adding some sugar or other sweetener to the brine along with the salt will get you the ham flavor. Since the ribs are not too thick, a brine should fully penetrate within 2-4 days I would estimate.
processhead Do you think it would take more than 24 hours to brine? I know you aren’t really supposed to go more than 24 hours on chicken.
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processhead Do you think it would take more than 24 hours to brine? I know you aren’t really supposed to go more than 24 hours on chicken.
HerbcoFood said in Brining ribs:
processhead Do you think it would take more than 24 hours to brine? I know you aren’t really supposed to go more than 24 hours on chicken.
You might be right on that. I have always heard to give a brine 1 inch per day for penetration.
Ribs are pretty thin so it might be closer to 1-2 days. -
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at what temp and how log for ham flavored ribs
meatman8787 I would go low and slow like hams, not over 225 at the most. It depends on how you want the meat to stay on the bone as well and how dry you want you final product. 225 degrees for 3-4 hours will give you a pretty good product.
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Very interesting concept, I have never heard of wanting that “ham” texture on ribs.
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Dr_Pain I’m with you. They’re making me hungry
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