I brined some ribs once using some new method. Involved salt, water, etc. The ribs were so salty they were virtually inedible. I stopped brining anything until I ran into this method, it really seems to work. Just a 1/4 tsp. per lb. of meat, rub it in the day before and wrap. Cut it in half for ribs because of the amount of bone. I do it when I'm prepping the meat, it doesn't add more than a few minutes.
Tonight I'll prep my ribs, remove the skirt meat, pull the membrane, etc. and dry brine then cover in plastic wrap. The butts will get cut down to 4-1/2 or 5 lbs., the excess fat cap removed, and then dry brined and wrapped.
Although I think I am gonna' take your advice and skip the brine for the butts that get this new rub. I am afraid it'd be nasty.
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