Ribs in hickory brine.

Discussion in 'Pork' started by ahakohda, Dec 12, 2011.

  1. Some time ago I got this Hickory Bacon Mix from ButcherPacker and I followed their direction which is mix whole bag with addition of cure in 2 gallons of water and cure meat for 24 hours.

      Long story short it came out too salty even after soaking and taste of hickory was also overpowering.

     So I got some pork ribs and since I had extra bag left I  tried to use it in a different way. Basically  I used Pops brine as a base (1gal water with 1tbsp of cure) and i added 1 cup of hickory mix instead of usual salt/sugar combo. Cured ribs in it for 5 days and  smoked gradually bumping temperature from 130 to 175F till internal t of 150.

    Great tasting ribs.

    [​IMG]
     
  2. smokinal

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

    Never tried cured ribs before, did they have a hammy flavor?
     
  3. scarbelly

    scarbelly Smoking Guru OTBS Member


    I was wondering the same thing Al 
     
  4. I would say it's a taste of a well smoked Canadian bacon. These are good to eat as is or as a base for been or split pea soups. It's an eastern europian kinda ribs.
     
    Last edited: Dec 12, 2011
  5. Sorry posting from iPhone. Got it in double
     
    Last edited: Dec 12, 2011
  6. owlcreeksmoker4

    owlcreeksmoker4 Smoking Fanatic Group Lead

    interesting, never heard of this before
     
  7. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    It sure looks tasty!!

      Craig
     
  8. gdkmp

    gdkmp Fire Starter

    CT
    Very interesting idea...the final product looks really good!
     
  9. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    Now the question I have for you is why brine ribs. There are usually not meaty enough or have a very good chance of dring out to brine. I just wanted to know. But then thats how we here learn things try it and if it works great do it again and if it doesn't don't try it again.
     
  10. The main idea was to cure it. You can cure it same way as you do BBB. This time I tried brine. And these are meaty as heck.

    I need to post a picture of the sliced ribs.
     
  11. venture

    venture Smoking Guru OTBS Member

    I have had mixed results with premix.  Some work well, others don't.

    Glad to see you got something you will like!

    Good luck and good smoking.
     
  12. huh.

    That's a different way to treat your ribs, but the results look like they were hard to argue with.

    Looks good!
     
  13. roller

    roller Smoking Guru SMF Premier Member

    They look pretty Cool...
     
  14. smokinal

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


    Yes you do!!!
     
  15. Sorry for digging out old post but i figured there are no need to clog the forum with new post when I can continue this one.

    I came about making some ribs with the method I explained above and this time i got some pictures of ribs from the "inside".

    [​IMG]

    [​IMG]
     
  16. They look great and I'll bet they would be mighty tasty in bean soup or split pea!
     
  17. thoseguys26

    thoseguys26 Master of the Pit

    Interesting post. Texturally, what were like compared to non-brined ribs? They look like they would have more of a 'Ham / CB' texture than the normal 'stringy' rib texture.

    I would definitely agree on the soup idea!
     

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