I am brining a rack of baby back ribs in a brine containing .25 cups
salt/quart. 1/4 or 25% of the salt is curing salt with .65% nitrite. I
plan to barbecue the ribs today after 48 hours of curing.
Has anyone tried this with curing salt?
If so, did you use 100% curing salt, or cut it like I did?
Does this change your cooking temp. and your cooking time?
The brine is assertively seasoned[garlic, allspice, pepper, caraway,
fennel, etc.]. Would you apply a dry rub before cooking?
Would you paint the ribs with vinegar before cooking, or do anything
like this? I usually paint with vinegar, usually cider, before grilling.
I plan to cook indirectly in the Weber at about 225F for as long as it
takes to get to the "fall apart" stage.
Thanks for any advice.
Kent