Brining Ribs

[nowIamone]

Jenni Belle
I was surprised to see you say that after 8 hours at 250 your ribs weren't done. Did you check the temp of the meat? Brined pork will always a little pink. I think brining is counterproductive on ribs which you are going to smoke. They stay wet looking and don't get that maghoney glaze on the meat. I do brine poultry and other cuts of pork before grilling.

I cook 6 racks every day. Must have good quality, fatty, large pork spare ribs. Leave them whole, pierce several small holes through mebrane, pat them dry, add the rub leave leave on for a minimum of 24-30 hours, loosely covered. Give them 20-30 minutes at room temperature, then in the smoker at 230; for 3 1/2 hours; keep the temp constant, leave the door closed. Let them set, cooling down to 160-140 or so before cutting. Perfect everytime.

[jenni belle]

I was surprised too nowIamone. I always check my meat with a thermometer, especially when I'm smoking. The only thing I can think of was they were really meaty ribs. I usually buy the spare ribs with the brisket meat still attached. They turned out great, just took awhile to cook. Also, as I said before, I may have had the smoker a little too full. But I was still amazed they weren't done. Oh well.......

Thanks for the advice. I will try that next time.