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Country Style Ribs question

 
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MrMike
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Joined: 28 May 2011
Posts: 38
Location: Central Maine

PostPosted: Sat Jul 09 11 4:25 am    Post subject: Country Style Ribs question Reply with quote

I'm gonna be doin a batch of CSR's this weekend, should I set the ribs in a brine first? If so, what would the brine consist of?

Thanks
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Mike Lawry
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Joined: 18 May 2006
Posts: 2122
Location: Parts unknown

PostPosted: Sat Jul 09 11 7:34 am    Post subject: Reply with quote

I wouldnt think a brine is necessary with country style ribs. There really just a butt cut up. Lots of fat + moisture there already.



Mike Lawry.
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uhmgood
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Joined: 31 Mar 2011
Posts: 123
Location: acworth , ga.

PostPosted: Tue Jul 26 11 11:05 pm    Post subject: Reply with quote

i just did some last sunday and didn't bother to brine . i don't think you really have to , i did a modified 3-2-1 smoke , total cook time was 4 1/2 hrs at 240 temp. i just knew i didn't have to cook them for 6 hrs. pulled them off at 198 , came out real good , moist and tender. ate half with a knife and fork then the next day chopped up what was left and had sammies
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