Orange, apple, lemon and lime juice brined spare ribs

[damon555]

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. 

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• damon555
• May 29, 2016

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.

 

[SmokinAl]

Sounds interesting!

Al

 

[damon555]

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

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• damon555
• May 30, 2016

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.

 

[redheelerdog]

Looking good, what kind of wood are you using?

 

[damon555]

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

 

[damon555]

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

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• damon555
• May 30, 2016

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

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• damon555
• May 30, 2016

The thicker racks took 8 hours......@ 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.

 

[b-one]

Looks tasty,get much flavor from your brine?

 

[chestnutbloom]

 

[damon555]

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.