Brining ribs

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appwsmsmkr1

Meat Mopper
Original poster
Jan 4, 2013
272
25
New Jersey
I've done ribs with the regular conventional way of using mustard and rub and they just come out ok.

For some reason I can taste the seasoning of the meat on the outside and not on the inside. The inside of the meat tastes rather bland. This is smoking them with the 2-2-1 method. We are not fans of anything that is too spicy ie. cayanne pepper so I'm kind of curious if anyone brines their st Louis or baby backs? I know Myron mixon has the brining process for his St. Louis ribs. Has anyone tried?
 
Opps, same thing... Oh,well now you got two copies...LOL

Stan, actually two different threads, you linked Bear's which uses TQ and I linked Pop's which uses a wet cure with Cure#1. Same results just two different methods!
 
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