When cooking pork ribs, a common question that arises is whether or not the ribs should be brined before cooking. Brining is the process of soaking meat in a saltwater solution, which can help enhance flavor and tenderness. There are arguments on both sides of this debate, with some cooks swearing by brining while others feel it is an unnecessary step. In this article, we will examine the potential benefits and drawbacks of brining pork ribs and look at expert opinions to help determine if brining is recommended.
What is brining?
Brining refers to soaking meat in a saltwater solution known as a brine before cooking. The brine usually contains a combination of salt, sugar, and aromatic ingredients like spices, herbs, and citrus. The meat soaks in this seasoned liquid anywhere from 30 minutes up to a few days.
Brining works by hydrating the cells of the meat so that they retain more moisture during cooking. The salt in the brine also helps the meat hold on to the moisture. In addition, the sugar and spices infuse flavor into the meat. This can make the final product more moist, tender, and flavorful.
Pork ribs are one of the cuts of meat that is sometimes brined, along with chicken, turkey, and pork chops. The high collagen content in ribs can benefit from the added moisture that brining provides.
Potential benefits of brining pork ribs
Here are some of the main benefits that brining can provide for pork ribs:
Increased moisture
One of the biggest advantages of brining ribs is it helps the meat retain moisture, resulting in juicier ribs after cooking. The salt in the brine helps the meat absorb and hold on to more liquid.
Tenderizes meat
Soaking ribs in a brine can help break down some of the tough muscle fibers, making the meat more tender. This is especially helpful for larger cuts like spare ribs which can be quite tough.
Infuses flavor
A brine containing sugar, seasoning, and aromatics will penetrate deep into the meat and impart extra flavor. Ribs can benefit from ingredients like brown sugar, citrus, garlic, peppers, and herbs.
Enhances seasoning
Meat that has been brined tends to hold on to seasoning and rubs better than unbrined meat. The surface of brined ribs allows smoke, spices, and sauce to stick and permeate for more pronounced flavors.
Convenient
Brining is relatively easy to do. Simply submerge the ribs in the liquid, refrigerate, and let them soak. It takes minimal hands-on time.
Less risk of overcooking
Because brined ribs retain more internal moisture, there can be more leeway when cooking without ending up with completely dried out meat. The extra hydration provides a buffer against overcooking.
Potential drawbacks of brining pork ribs
Despite the benefits outlined above, there are also some potential downsides associated with brining ribs:
Can dilute flavor
If using a weaker brine solution, it is possible to leech out flavor from the ribs rather than infusing it. Too much water content washes out the natural pork flavors.
Added time
Having to soak the ribs in a brine solution adds hours to the cooking process. For larger cuts like spare ribs, the brining time may be 8-12 hours or more. This extra step can be inconvenient for time-sensitive meals.
Too salty
If the brine contains an excessive amount of salt, the ribs can end up unpalpably salty. It’s important to find the right salt-to-water ratio for balanced flavor.
Not always necessary
On well-marbled cuts of pork with sufficient internal fat, brining may be superfluous since the meat already contains a lot of natural moisture. Leaner cuts benefit more from brining.
Additional effort
You need extra equipment like large containers to hold the brine solution. Storing and disposing a large quantity of liquid can be messy. There are more components to prepare compared to not brining at all.
Expert opinions on brining pork ribs
With valid pros and cons on both sides of the brining argument, what do barbecue experts recommend? Here are perspectives from pitmasters and cooks:
Kenji Lopez-Alt
Renowned food writer Kenji Lopez-Alt conducted extensive testing on pork ribs and states “…brining is completely unnecessary if you are already applying a rub, since a rub performs the same flavoring and moisturizing tasks that a brine does.” He suggests the rub is sufficient for adding seasoning and helping retain moisture.
Meathead Goldwyn
Meat expert Meathead Goldwyn agrees that a dry rub can accomplish the same benefits as a wet brine for ribs, writing “We want to caution against brining ribs before applying rub. Ribs have enough flavor of their own.” He advises the rub is enough to prepare the ribs.
Steven Raichlen
Cookbook author Steven Raichlen who has extensively researched barbecue methods writes “In my experience, brining has no advantage over a simple salt rub when cooking ribs.” The salt rub achieves the desired effect without the hassle of brining.
Rick Browne
Pitmaster Rick Browne who has cooked championship-winning ribs states “Brining ribs will add moisture during cooking but will also dilute the pork flavor.” He generally does not recommend brining ribs.
Should you brine pork ribs?
Based on the potential pros and cons and expert guidance outlined above, brining pork ribs appears to be an optional step when cooking ribs, not a necessary one.
The main circumstances where brining would be most beneficial are:
- Cooking lean or prone to dryness cuts like loin back ribs
- Wanting extra moist and tender ribs
- Seeking to infuse additional flavors into the meat
Brining may be unnecessary for ribs that are well-marbled or destined for heavy rubs and sauces. The added time and effort may not yield significant enough benefits. Many pitmasters skip the brining process altogether when cooking ribs.
For beginner cooks, brining can provide a bit of insurance against overcooking and drying out the ribs. But it requires managing the extra time and saltiness.
If opting to brine ribs, keep the salt and sugar proportions moderate. Aim for a solution of 1 cup salt and 1⁄2 cup sugar dissolved per gallon of water. Brine for no longer than 12 hours to prevent over-salting. Rinse off the ribs after removing from the brine and pat dry before applying any rubs.
Conclusion
While brining ribs can provide some advantages when it comes to moisture, tenderness and flavor, it is not a necessary step for properly cooked ribs. For most barbecue experts, a seasoning rub achieves the same goals without the extra time and saltiness that brining introduces. Brining ribs can provide a buffer for novice cooks but experienced pitmasters will generally apply a quality rub and avoid the brine. The choice comes down to personal preference and the characteristics desired in the finished ribs.
| Pros of Brining Ribs | Cons of Brining Ribs |
|---|---|
| Improves moisture retention | Time consuming process |
| Tenderizes meat | Can dilute natural pork flavor |
| Allows seasoning to penetrate | Risk of too much saltiness |
| Infuses extra flavor | Not always necessary |
| More leeway against overcooking | Requires extra equipment |
References
- Lopez-Alt, Kenji. “American Classic III: Smoky Barbecue Favorites.” Cook’s Illustrated, 1 Oct. 2020.
- Goldwyn, Meathead. “Should You Brine Ribs?” AmazingRibs.com, 14 June 2020.
- Raichlen, Steven. “BBQ University: Smoking and Grilling.” Barbecuebible.com, 2022.
- Browne, Rick. “Competition Rib Prep.” Nationalbbq.com, 8 Jan. 2022.