brining ribs


 
G

Greg M.

TVWBB Fan
So the subject says. I read an egullet post and some posters seemed militant about the need to brine ribs.

Feelings???

I think it's f'n pointless - though I haven't tried it. Granted it probably couldn't hurt, but I can't see a measurable benefit.
 
Are they high-heat grilling or BBQing? Regardless, I think it's an invitation to ending up with ham on a stick. Sounds at best a useless exercise, at worst actually detrimental.
 
It sounded like a mix of cooking methods - all seemed to be low heat.

Again, I don't see the benefit. Rather than question the practice there, I thought I might find better answers here.

'Fess up - who brines their ribs???
 
I don't see the point in it either. When I do ribs I usually just peel off the membrane hit them with a dry rub and throw them on the WSM, and they always come out fine. IMHO when you take them off the pit has much more to do with good ribs than anything you do before putting them on, or maybe I'm just lazy but that's my 2cents anyways.
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Brining ribs can be useful in circumstances where one isn't planning to turn out what we would think of as barbecue. E.g., one might flavor-brine with, say, a garlic- and wine-flavored brine (for an hour) and then rub with herbes de Provence and stick them on the grill or rotis; or one might flavor-brine with a garlic/ginger/soy/ brine and rub with sweetened mustard and Chinese 5-spice. But a straight brine in this sort of situation or for barbecue--no, I don't see the need nor any advantage.
 
Ya know it won't be long and these folks who brine their ribs might think that they need a little head start. They will remember how mom used to boil em before she put em in the oven. Ribs don't need to drown before they hit the coals.
 
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