Brining Beef Ribs

I love smoked beef short rib, but it can take a long time to cook. Whereas an oven braise might take only three hours, smoked ribs can have you messing about in the garden for six, or even eight hours. This is because the braise, with its liquid, can take far hotter temperatures without drying out the meat. I can apply a lot more heat to break down that tough collagen than I can out on the smoker.

I wanted to see if I could use a wet-brining method to increase the water content of the short rib, and so protect it against drying out if I smoked it at a hotter temperature. And so in this video I'm conducting a little experiment, comparing wet and dry brined short rib.

Brining, like all things BBQ is a hotly-debated topic. Let me know what you've discovered.

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