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That 24-hour dry brine on pork ribs changed my cook completely
I always thought dry brining was just for steaks and poultry, you know? But after watching a pitmaster from Lockhart do it on a comp rack, I gave it a shot. Let my St. Louis ribs sit with salt for 24 hours uncovered in the fridge, and the bark came out way better than any wet rub I've used. Has anyone else tried resting ribs overnight before smoke?
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joel6031mo ago
Take that dry-brine further by salting a full 36 hours for even deeper flavor penetration.
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oscar_ellis1mo ago
Dry brine overnight on ribs is definitely a game changer, gives you that shatteringly crisp bark without making the meat taste like a salt lick. Just keep it light with the salt maybe a tablespoon per rack and let it dry out in the fridge uncovered. That extra moisture loss on the surface is what takes the smoke better than any wet rub ever will in my experience.
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