You can brine cure any cut of meat you want with curing salt. It gets a
pinkish texture, more or less depending on the concentration of the
brine and the length of the cure. A relatively brief curing time will
give ribs with a very slight cured ham appearance, texture, flavor, and
taste, but not much. It's an interesting thing to try when you run out
of ideas.
Kent

"Kevin S. Wilson" wrote:
>
> 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