On Sun, 26 Sep 2004 16:56:57 GMT, "Kent H." >
wrote:

>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.

Most people who want to smoke a ham start with a ham. It doesn't
surprise me that you overlooked this crucial first step.

>Thanks for any advice.

Anytime.

--
Kevin S. Wilson
Tech Writer at a university somewhere in Idaho
"When you can't do something completely impractical and intrinsically
useless *yourself*, you go get the Kibologists to do it for you." --J. Furr