Orange, apple, lemon and lime juice brined spare ribs

Discussion in 'Pork' started by damon555, May 29, 2016.

  1. damon555

    damon555 Smoking Fanatic

    Here we go......got 4 racks soaking to fire up tomorrow morning. The brine looks gross but the magic happening within will be realized in the end. There's also 1 cup of salt mixed in there.....for 2 gallons of liquid. I've found 1/2 cup per gallon is the perfect ratio for my families tastes. 


    I've tried this before with one rack and it turned out pretty good. It's time for a bigger smoke so I can get more input.
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Sounds interesting!

    Al
     
  3. damon555

    damon555 Smoking Fanatic

    Brined for 14 hours all rubbed down and ready to go on the smoker........


    I'm going to try smoking them @ 250.....put them on the smoker at 0730 CST....Not even going to peek until they've been on for 5 hours......hopefully they are done by 1300.
     
  4. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    Looking good, what kind of wood are you using?
     
  5. damon555

    damon555 Smoking Fanatic

    I'm using the best combo I've found so far....Oak and Pecan.....those 2 seem to work perfectly with spare ribs
     
  6. damon555

    damon555 Smoking Fanatic

    5 1/2 hours in and they are looking perfect........


    I had to remove the 2 middle ones first.....at about 6 1/2 hours.....they were thinner than the 2 outside racks......


    The thicker racks took 8 [email protected] 250.....I was getting worried that they were going to be over done....pulled them off and they fell a part.....perfect....Mom wanted fall off the bone tender......That gave me 2 firm racks and 2 FOTB......everyone loved them.
     
  7. b-one

    b-one Smoking Guru OTBS Member

    Looks tasty,get much flavor from your brine?
     
  8. chestnutbloom

    chestnutbloom Smoking Fanatic

    [​IMG]
     
  9. damon555

    damon555 Smoking Fanatic

    My brother told me that they would be fine without the brine......But I liked the flavor it gave to the bark.....that's where the citrus came through.
     

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