Brining ribs

[johnsbrewhouse]

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.

[processhead]

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.

[Miller]

Ok, I’ll give it a try.
Thanks for the input.

[HerbcoFood]

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.

[processhead]

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.

[meatman8787]

at what temp and how log for ham flavored ribs

[johnsbrewhouse]

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.

[HerbcoFood]

Very interesting concept, I have never heard of wanting that “ham” texture on ribs.

[Dr_Pain]

Now I want ham and ribs, and ham-ribs!!!

[cdavis]

Dr_Pain I’m with you. They’re making me hungry