Try this simple method to create brined juicy Pork Ribs in just 3hrs.
– Bought a box of medium size American Pork Ribs for $12/kg from meatonline.com.au
– Brine/submerged Ribs in a tub of MOIST MEAT BOMB and water at a ratio of 1/3 cup powder to 3 cups water (instead of standard 2cups for Injecting), placed in fridge overnight. Measured their Moisture Content at 53.6% moisture. Covered them with glad wrap.
– After 12hrs, took Ribs out, they were now plump and juicy, their Moisture Content increased to 68.3%, that’s 19.03% increase in meat moisture! Brined Ribs are juicier, more tender, and cook faster.
– Covered ribs with a heavy coat of SWEET CHERRY RUB and put the tray in the fridge for only 15mins, to let the Rub melt into the Ribs. The Qld dried Honey Powder in the Rub creates this melting process.
– Put Ribs in Pellet Smoker on FROGMAT Non Stick smoker mesh, the hopper was filled with 100% LUMBER JACK 100% CHERRY PELLETS, with a Smoker Tube of 100% HICKORY Pellets for extra flavour. Set temp tp 120C.
– Spritzed at 1hr and 2hr marks.
– Ribs were ready in 3hrs at 120C cooking temp, they were 97C, could have taken them out earlier at 93C..
– Brushed Ribs generously with SMOKY HICKORY BBQ SAUCE then turned Smoker off and left them in there for 15mins to set the BBQ sauce to a glaze.
