Dry brining ribs-how long?

[Talus]

I'm going to be pressed for time tomorrow, so I wanted to skin and salt a couple racks of baby backs about 15 hours before the cook.  Will this be a problem?  I wouldn't think so but wanted to ask.  If no problem, should I put rub on then too?

Thanks!

[bbqking01]

I've never heard of dry brining. We've only wet brined overnight. Then rubbed them and refridge overnight again. Then 5-6 hours indirect.

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[YardBurner]

I've never brined ribs.
Those I've tried that were brined tasted too hammy and soft.
Not that thick or lean a piece of meat to benefit from brining IMO.
In fact it's really easy to over salt ribs vs. butts or other larger cuts.
Ratio of surface to mass comes into play.

[HoosierKettle]

Damn you guys play with your meat a long time. My ribs go straight from the store to the grill. Hot and fast two hours with one hour in a wrap. They give plenty of flavor, smoke ring, juice and taste incredible. I use salt and pepper and a rub.


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[JEBIV]

I wet brine the chef, usually just bourbon and water or ginger ale, and out of the pack cleaned up rubbed and to the grill usually very little salt

[HoosierKettle]

I wet brine the chef, usually just bourbon and water or ginger ale, and out of the pack cleaned up rubbed and to the grill usually very little salt

Now we're talking. I usually only need a two hour brine if I'm drinking ipa's. A little longer on coors light.


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[EricD]

I've never wet brined ribs.   I usually dry brine ribs the night before, then rub an hour or two before throw on the grill low and slow.  I don't wrap either.  Never had dry ribs, or a complaint

[TheKevman]

LOL @HoosierKettle

[hawgheaven]

I never brine ribs, and I apply a rub, S&P just before hitting the grates. Letting them sit too long with this mix before a cook makes them hammy.

[bbqking01]

Well, I got my method from cooks illustrated. They seem to know what they're doing.

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[HoosierKettle]

Store to table in 2.5 hours
They were excellent.



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[SMOKE FREAK]

I never brine ribs, and I apply a rub, S&P just before hitting the grates. Letting them sit too long with this mix before a cook makes them hammy.

THIS! /\ /\

[Darko]

Well, I got my method from cooks illustrated. They seem to know what they're doing.

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It all depends on how you want the ribs done.