Brining ribs

Discussion in 'Pork' started by appwsmsmkr1, Jun 2, 2013.

  1. appwsmsmkr1

    appwsmsmkr1 Meat Mopper

    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?
     
  2. s2k9k

    s2k9k AMNPS Test Group

  3. appwsmsmkr1

    appwsmsmkr1 Meat Mopper

    Hmmm that sounds interesting!
     
  4. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Opps, same thing... Oh,well now you got two copies...LOL
     
  5. appwsmsmkr1

    appwsmsmkr1 Meat Mopper

    Lol thank you!
     
  6. s2k9k

    s2k9k AMNPS Test Group

    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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