Tag: brining

“Fallin’ Off the Bone” Pork Spare Ribs

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Here’s how to get those tender, juicy, delicious pork spare ribs:

This past weekend, using the indirect method of charcoal grilling/smoking using a smoker grill, I found out how to create these wonderful ribs.

Here are the key steps:

One day prior:

  1. Cut the ribs into sections of 4-5 bones each
  2. Brine the ribs 24 hours (use spices and additives** to the salt water)
    (You can use a 1 gallon zipper lock bag for brining – works well)

See Brining Meat Makes a Tasty Difference

Day of grilling/smoking:

  1. Fill up most of one side of the smoker grill (shown in photo above) with charcoal and ignite. (I use an electrical starter loop – the taste of starter fluid  never seems to completely go away)
  2. Locate an aluminum drip pan and leave enough space in the bottom of the grill to to place it by the coals (In a pinch, you fashion one out of aluminum  foil)
  3. Soak wood chips in water (hickory, pecan, cherry, etc)
  4. Drain the brined meat and surface season the meat (salt, pepper, garlic powder, cayenne pepper) – Alternately, use a dry or wet rub
  5. When draining the brine, drain directly into drip pan until about 2-3″ of liquid fills the pan
  6. Allow the majority of the charcoal to become ashen white (usually about an hour)
  7. Dampen down the vents after the coals are white to almost closed and check temperature
    1. Temperature should be below 300 degrees F.
    2. If not allow to burn down longer and check again until 280-300 degrees F.
  8. Place top grill on smoker grill – leave lid off
  9. When temperature is 250-300 braise the meat until it browns (10 minutes) directly on the grill turning as needed until brown
  10. Remove meat from grill and double foil wrap fairly tightly, but leave a few small openings to allow the smoke to seep in
  11. Using gloves, take top grill off and place aluminum drip pan with 2″ of leftover brine solution in it by the coals down in the grill
  12. Add drained, pre-soaked woods chips on top of charcoal
  13. Quickly place the wrapped meat in the smoker grill over the drip pan when temperature has dropped to 250-275 degrees F.
  14. Dampen the grill way down by closing both vents down to a crack
  15. Insert thermometer into crack of top vent
  16. Temperature should be 250-275 degrees F.
  17. Grill for 5-6 hours at 250-275 degrees F. (check after 4 1/2 hours on progress)

OPTIONALLY: When the meat is nearly falling apart – you be the judge

  1. Remove the wrapped meat to a platter
  2. Unwrap the ribs
  3. Lay down a couple layers of aluminum foil on the grill
  4. Unwrap ribs and place on foil
  5. Begin basting with your favorite sauce

NOTES:

  • Try not to cook the ribs on the smoker grill over 300 degrees for any great length of time – they’ll become overcooked
  • Keep thermometer in top vent to monitor
  • Cooking for this longer period allows most of the fat to liquefy and leave mostly lean meat

** ADDITIVES for Brine: 

  • A can crushed pineapple or pineapple juice – apple juice will work too with a different flavor profile
  • Soy sauce
  • Brown sugar or honey
  • Garlic powder
  • Onion powder
  • Cayenne pepper to taste
  • Salt
  • Black pepper
  • Vinegar
  • Ginger

These are merely suggested ingredients, use what you have and experiment. Have fun!

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Brining Meat Makes a Tasty Difference

Basic Ratio: 1 Tablespoon of Salt to 4 Cups of Water

Meat Brining Solution Equivalency List  (requires landscape mode on small displays)

Why Brine Meat and What is Brining?

The primary reasons for marinating meat in a brine solution is to add moisture and tenderize the meat. This is done through the process of osmosis which is the direct movement of the brine water molecules through the semi-permeable meat membrane into a area of higher water concentration. The osmosis tends to equalize the water concentrations on the two sides of the membrane. The brine solution also breaks down some of the proteins making the meat more tender. The flavor of the meat remains relatively unchanged in the process beside the obvious salt addition.

How Long Does Meat Need to Brine?

The general rule of thumb is to brine meat for 1 hour per pound of meat. For smaller amounts of meat, 1 hour is the accepted minimum. The brining process takes longer with larger cuts of meat. There is a point on diminishing returns though because leaving the meat in the brine for too long will make it begin to disintegrate.

Can Brining Be Used On Any Meat?

Poultry and Pork are the suggested meats to brine. Steaks and fish do not gain any appreciable advantage from the brining technique.

Can you Add Spices and Other Additions to the Brine?

Yes and you should. Many varieties of spices and flavors can be added to the brine. Those additions will directly affect the taste of the meat. Some items that may be added to the brine solution are:

Chopped, minced, or powdered garlic
Chopped, minced, or powdered onion
Sliced or minced hot peppers – Jalapeno, Serrano, Tabasco, etc.
Sprigs of Rosemary
Thyme
Sage
Sugar – Brown sugar or Raw Un-Processed sugar is recommended. Sugar is a very popular addition to brines
Soy Sauce
Vinegar (small amounts, you don’t want the brine to become too acidic)
Orange, lemon, lime – this can be the rinds or the juice (small amounts, you don’t want the brine to become too acidic)

Most any powdered spice may be used according to the type of meat and it’s use in your recipe. Here are a few of them:
Cayenne
Cumin
Basil
Oregano
Coriander

Notes:

  • Place the brining meat in the refrigerator and keep it covered.
  • One way to contain the brining meat is to put it in a heavy duty, sealable freezer bag and add your brine. Attempt to release as much of the air out of the bag as is practical.
  • When frying, grilling or baking chicken that has the skin on, take a paper towel and dab the excess moisture from the skin. Removing the excess moisture will make the skin crispier.
Roast chicken in the oven, view from the inside of the oven. Cooking in the oven.
Roast chicken in the oven, view from the inside of the oven. Cooking in the oven.

See: Brining Equivalency Table and Fried Chicken Recipes