TVWBB Gold Member
Has anyone ever wet brined pork ribs? I saw it done in this video (at 2:05 mins of the video) and really like the idea.
Dry brining is salting a protein and letting the salt soak in either on the countertop (think thick cut steak) or fridging (like chicken, ribs, a trimmed brisket or roast). The salt forces moisture out of the protein and then the protein absorbs the moisture back in along with the salt. So the salt penetrates and flavors the protein.What do you mean by dry brining ribs? What is your normal process for dry brine?