I agree w Susan. I don't wet brine my ribs, just rub them an hour before cooking w spice mixture. If you're looking for a quick cook, here's a recipe that will help http://amazingribs.com/recipes/porknography/rendezvous_ribs_in_a_hurry.html
I would make a 10% brine (10% salt by weight), bring water and salt along with lots of sage and garlic to a simmer, cool, and brine ribs for 4 to 6 hours. To speed the process, cook the sage and garlic in 50 % of the water, and add the rest of the water as ice after cooking. If you dont have a scale use Morton's kosher salt and measure by volume.
When you say brine, are you speaking of a water, salt and sugar brine or a spice rub? I don't bother liquid brining ribs, but I do spice rub them anywhere from a couple of hours before cooking to overnight. My current favorite rub is Mike and Amy Mills Magic Dust. If you google it, the recipe is online. Also, there are some great recipes for ribs on this site. Just use the search function and choose recipes.
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