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Licensed User
Join Date: Feb 2003
Location: ....down Highway 61
Posts: 6,505
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dtw, tabs
hey guys, I follow your BBQ threads here and value your input on food in general. I know you both really know BBQ
 Do you use a brine with pork shoulder or ribs? I have a 6lb boston butt in the oven right now. The alarm is set set to go off when the temp probe hits 200 degrees internal, which should be ~7AM tomorrow. I brined the shoulder for ~8hrs today in a solution that was equal parts salt/brown sugar with some bay leaves before applying a dry rub and putting it in the oven. I also threw a rack of ribs in what remained of the brine to marinate overnight after the shoulder went into the oven earlier. They will get the dry rub treatment and go into the oven for a couple of hours after the shoulder is done in the AM. This is only the 2nd time I've used a brine to make pulled pork. The result of my first attempt was pretty awesome, IMHO. Is there a better way to do this kind of thing? Will the brine work okay w/ribs? Do either of you use a brine with your BBQ? TIA Last edited by Shuie; 08-21-2010 at 08:44 PM.. |
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08-21-2010, 08:09 PM
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A Man of Wealth and Taste
Join Date: Dec 2002
Location: Out there somewhere beyond the doors of perception
Posts: 51,063
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I havn't used a Brine.
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Copyright "Some Observer" |
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08-21-2010, 11:04 PM
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Registered
Join Date: Feb 2008
Location: Marietta GA
Posts: 2,560
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I've never brined a Boston butt. I have a six pound butt on the smoker now that is currently at 182 degrees, when it hits 190 I will wrap it in foil and leave it in a cooler overnight to be pulled in the morning.
Lots of people inject butts with a needle like these with a spiced liquid mixture before smoking. 
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08-22-2010, 04:45 PM
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A Man of Wealth and Taste
Join Date: Dec 2002
Location: Out there somewhere beyond the doors of perception
Posts: 51,063
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Quote:
U can see how the fkin well that one worked out....I always used to tell her...."YEAH HIT ME AGAIN BABY!"
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Copyright "Some Observer" Last edited by tabs; 08-22-2010 at 05:04 PM.. |
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08-22-2010, 05:01 PM
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GAFB
Join Date: Dec 1999
Location: Raleigh, NC, USA
Posts: 7,842
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I brine shoulder and butt 24 hrs or more...I have never brined ribs. How did your Q turn out?
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08-22-2010, 05:44 PM
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Licensed User
Join Date: Feb 2003
Location: ....down Highway 61
Posts: 6,505
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Thanks, guys.
The shoulder was kick ass. Really, really, good, IMO. The rub I used had A LOT more salt than my normal rub, but the end result was still really good and got a thumbs up from everyone at the house today. The ribs were better than okay, but I expected fall-off-bone-melt-in-mouth-goodness after sitting in the brine overnight. The flavor was good, but they were really sinewy, fibrous, stringy, texture wise. Sorry for the Spinal Tap adjectives, I just haven't figured the rib thing out yet. My ribs are so inconsistent that Im really starting to think that it can't be me. Im going to a butcher next time to make sure have good product to start with. |
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08-22-2010, 07:58 PM
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GAFB
Join Date: Dec 1999
Location: Raleigh, NC, USA
Posts: 7,842
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The key to tender ribs is breaking down all the tough, fibrous connective tissues holding the meat to the bone - I am not sure any amount of marinating/brining can accomplish that. There are two important cooking details when it comes to tender pork ribs:
1. Bring ribs up to ambient/room temp before cooking (this is a good practice for all meats - but especially important here) 2. Direct the 'bone side' of the ribs toward the heat source. It is critical to get the bones really hot, so they help the process of melting the connective tissue. If you do it right, the meat will pull back from the bones, and the bone tips will be tender enough to gnaw on and suck out the marrow. One thing I've found, the better my technique gets, the less rub I am using. The smoke and meaty flavors stand on their own. This is a point that tabs raised a year or so back, and I took it to heart - and am glad I did. Quote:
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08-23-2010, 10:29 AM
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