Now that Ritchtee has defined dry cure, versus brine cure, versus plain salt brining, you can see that here if you haven't yet:http://smokingmeatforums.com/forums/...threadid=20502 Anyway, I am doing one of my $1.99 slabs of baby backs experimenting a little again, OH, OH. I was going to do both slabs, but I don't wan't wifey to get tired of eating all my experiments. On to the experiment, actually 2. On the left side with thin meat I am Dry Curing in Mortons Tender Quick. On the right Yashidas marinade, Maple syrup, since the fatty I did that way had a nice glaze to it, along with garlic powder and lemon pepper. I am only going to Dry cure for about 2 hours as a test then put in the smoker. Now, where did I even get the idea of curing Baby Backs you wonder? I got out my book from Rytec Kutas. http://www.sausagemaker.com/ It is a great book, mine is from 1984 and still revert to it on occasion. He talks about when in bussiness " The Hickory Shop Sausage Kitchen" in Las Vegas in the 60's he smoked BB ribs for Caesars Palace as a "gourmet dish" for $18.50 per person. Damn how much today, $90.00 a person? Anyway, that's my experiment for today. I'll be doing the 2-2-1 and skipping the last 1 and just cool and put in the fridge till we eat them and the toss on the Weber gas and sauce them. Hickory, some briqettes, mabe a lump of mesquite. Will keep you updated as usual. Anyway, wish me luck and as always, thanks for watching. Going to get some smoke going!!!