<![CDATA[Brining ribs]]>Has anybody tried adding pink salt to baby back rib brine? Wondering about the amount per pound of water and now long you brined them.
Thanks

]]>https://waltonsdev.nodebb.com/topic/4213/brining-ribsRSS for NodeThu, 10 Sep 2026 22:51:16 GMTSat, 28 Aug 2021 15:05:53 GMT60<![CDATA[Reply to Brining ribs on Mon, 03 Jan 2022 22:27:51 GMT]]>Dr_Pain I’m with you. They’re making me hungry 😋

]]>https://waltonsdev.nodebb.com/post/63710https://waltonsdev.nodebb.com/post/63710Mon, 03 Jan 2022 22:27:51 GMT<![CDATA[Reply to Brining ribs on Mon, 03 Jan 2022 17:32:26 GMT]]>Now I want ham and ribs, and ham-ribs!!!

]]>https://waltonsdev.nodebb.com/post/63662https://waltonsdev.nodebb.com/post/63662Mon, 03 Jan 2022 17:32:26 GMT<![CDATA[Reply to Brining ribs on Mon, 03 Jan 2022 14:55:17 GMT]]>Very interesting concept, I have never heard of wanting that “ham” texture on ribs.

]]>https://waltonsdev.nodebb.com/post/63628https://waltonsdev.nodebb.com/post/63628Mon, 03 Jan 2022 14:55:17 GMT<![CDATA[Reply to Brining ribs on Sat, 01 Jan 2022 19:33:32 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/63433https://waltonsdev.nodebb.com/post/63433Sat, 01 Jan 2022 19:33:32 GMT<![CDATA[Reply to Brining ribs on Sat, 01 Jan 2022 18:54:48 GMT]]>at what temp and how log for ham flavored ribs

]]>https://waltonsdev.nodebb.com/post/63427https://waltonsdev.nodebb.com/post/63427Sat, 01 Jan 2022 18:54:48 GMT<![CDATA[Reply to Brining ribs on Sun, 29 Aug 2021 16:09:18 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/46162https://waltonsdev.nodebb.com/post/46162Sun, 29 Aug 2021 16:09:18 GMT<![CDATA[Reply to Brining ribs on Sun, 29 Aug 2021 15:39:38 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/46154https://waltonsdev.nodebb.com/post/46154Sun, 29 Aug 2021 15:39:38 GMT<![CDATA[Reply to Brining ribs on Sun, 29 Aug 2021 00:14:50 GMT]]>Ok, I’ll give it a try.
Thanks for the input.

]]>https://waltonsdev.nodebb.com/post/46105https://waltonsdev.nodebb.com/post/46105Sun, 29 Aug 2021 00:14:50 GMT<![CDATA[Reply to Brining ribs on Sat, 28 Aug 2021 23:41:42 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/46103https://waltonsdev.nodebb.com/post/46103Sat, 28 Aug 2021 23:41:42 GMT<![CDATA[Reply to Brining ribs on Sat, 28 Aug 2021 23:36:50 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/46101https://waltonsdev.nodebb.com/post/46101Sat, 28 Aug 2021 23:36:50 GMT<![CDATA[Reply to Brining ribs on Sat, 28 Aug 2021 22:42:56 GMT]]>johnsbrewhouse I’m wanting to impart that ‘ham like flavor’

]]>https://waltonsdev.nodebb.com/post/46095https://waltonsdev.nodebb.com/post/46095Sat, 28 Aug 2021 22:42:56 GMT<![CDATA[Reply to Brining ribs on Sat, 28 Aug 2021 17:19:57 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/46074https://waltonsdev.nodebb.com/post/46074Sat, 28 Aug 2021 17:19:57 GMT<![CDATA[Reply to Brining ribs on Sat, 28 Aug 2021 15:55:30 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/46057https://waltonsdev.nodebb.com/post/46057Sat, 28 Aug 2021 15:55:30 GMT