Banner advertisements by bbqads.com

Re: Brinning Country Ribs


[ Follow Ups ] [ Post Followup ] [ FAQ ]

Posted by Dave from Pitt on January 16, 2015 at 16:48:16:

In Reply to: Brinning Country Ribs posted by Don, Dueling Bubbas on January 16, 2015 at 14:32:01:

This is my brine recipe. Will store in the garage overnight where it will get down to the upper 20's. Ribs are about 1-1/2' thick... Don't plan to put them on the smoker till noon. Question is do I get up at 5Am toput them in the brine or do it tonight around 10PM...

2 cup chicken stock
1/4 cup coarse salt
2 Tablespoon pork base
1/4 cup brown sugar
1/2 teaspoon black peppercorns
1/2 teaspoon garlic powder
1/2 Tablespoon apple cider vinegar
1 cinnamon stick
2 bay leaves
1/2 teaspoon juniper berrys
heat till dissolved then cool down. Add ice water to cover meat.





Follow Ups:



The BBQ Forum Home Page

Source:
c-71-60-195-253.hsd1.pa.comcast.net
71.60.195.253
Mozilla/5.0 (Windows NT 6.1; WOW64) AppleWebKit/537.1 (KHTML, like Gecko) Chrome/21.0.1180.0 AOL/9.7 AOLBuild/4343.3038.US Safari/537.1



[ BBQ Search ]