3 ms·

Fellowship of the Brine my brother.

• tptacek 9y ago
  Brining has downsides too! It can make meat mushy, definitely retards crust and bark formation, and fills the meat with water, which dulls flavor.
  • drewcon 9y ago
    Hasn't been my experience. Truly. Give it a try, honestly you might be surprised. Nearly everyone I serve those grill style ribs to comments how much they prefer them to traditional smoked they get (which I also serve from a real smoker). I think most ribs you get from a typical restaurant or a home cook are so over cooked/boiled and mushy because folks think they are really supposed to just fall off the bone. The brined and grilled ones still have bite and taste like meat. Also girl temp is probably closer to 400-450. It's 300-350 at the top thermometer.