Advice requested for cooking brined ribs

[Todd Nordquist]

I'd prefer not to have these in my freezer, but I do - spare ribs packed in brine. I've made them before and they turn out pretty hammy. Anyone had luck soaking them in water or anything to bring out some of the salt? Or should I just use a non-salted rub and call 'er a day?

 

[Bob Sample]

You can rinse them to try and get as much salt as possible off and definitely don't use salt in your rub.

 

[Gary S]

Being a Newfoundland'r by blood I would treat them like any other salted meat. Soak them in cold water for a few hours that will help for sure.