Are you tired of serving up bland, dry ribs at your next BBQ gathering? Look no further! With these 18 succulent rib brining recipes, you’ll be sure to impress even the most discerning palates. From classic brown sugar and salt dry brines to adventurous wet brines infused with bourbon, coffee, and citrus, we’ve got a recipe for every taste and style.
In this article, we’ll explore the magic of rib brining and provide you with a variety of recipes that will take your BBQ game to the next level. Whether you’re a seasoned pitmaster or just looking for some new ideas to try at home, these recipes are sure to become new favorites. So grab your apron, fire up the grill, and get ready to dive into the world of mouth-watering ribs!
Classic Brown Sugar and Salt Dry Brine for Ribs
Classic Brown Sugar and Salt Dry Brine for Ribs Recipe
A flavorful dry brine that balances sweet and savory notes, perfect for tenderizing and enhancing the natural flavor of your ribs.
Ingredients:
– 1 cup brown sugar
– 2 tablespoons kosher salt
– 1 tablespoon black pepper
– 1 tablespoon paprika
– 1 tablespoon garlic powder
– 1 tablespoon onion powder
Instructions:
1. Preheat oven to 200°F (90°C).
2. In a small bowl, mix together brown sugar, kosher salt, black pepper, paprika, garlic powder, and onion powder.
3. Place the ribs on a wire rack set over a rimmed baking sheet or tray. Pat dry with paper towels if necessary.
4. Sprinkle the dry brine mixture evenly over both sides of the ribs, making sure to coat them thoroughly.
5. Let the ribs sit at room temperature for 2 hours or in the refrigerator overnight (8-12 hours).
6. Remove the ribs from the brine and pat dry with paper towels before cooking as desired.
Cooking Time:
Preheat grill or oven to your preferred temperature and cook the ribs according to your method of choice.
Apple Cider Vinegar Wet Brine with Herbs
A wet brine is a simple yet effective technique to add moisture and flavor to your poultry or pork dishes. This recipe combines the tanginess of apple cider vinegar with fresh herbs for a delightful twist.
Ingredients:
– 1 cup apple cider vinegar
– 1 cup water
– 2 tablespoons olive oil
– 2 sprigs of fresh thyme
– 2 sprigs of fresh rosemary
– 1 bay leaf
– Salt, to taste
Instructions:
1. In a large bowl, whisk together apple cider vinegar and water until dissolved.
2. Add olive oil, thyme, rosemary, and bay leaf to the mixture. Stir well to combine.
3. Place your poultry or pork in the brine, making sure it’s fully submerged. Cover with plastic wrap or a lid.
4. Refrigerate for at least 2 hours or overnight (8-12 hours).
5. Remove from the brine, pat dry with paper towels, and cook as desired.
Cooking Time: 0 hours (brining time)
Spicy Cajun Dry Brine for Extra Kick
Elevate your dishes with a bold and aromatic flavor profile using this Spicy Cajun Dry Brine recipe, perfect for adding an extra kick to your favorite meats, poultry, or seafood.
Ingredients:
– 2 tablespoons kosher salt
– 1 tablespoon brown sugar
– 1 tablespoon paprika
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1/2 teaspoon cayenne pepper
– 1/4 teaspoon black pepper
– 1/4 teaspoon dried oregano
Instructions:
1. In a small bowl, combine kosher salt, brown sugar, paprika, garlic powder, onion powder, cayenne pepper, black pepper, and oregano.
2. Mix well until the ingredients are evenly blended.
3. Sprinkle the Spicy Cajun Dry Brine mixture evenly over your desired protein or vegetables.
4. Allow the mixture to sit for 1-24 hours before cooking as desired.
Cooking Time:
– This dry brine can be used immediately, or stored in an airtight container at room temperature for up to 2 weeks.
Honey Garlic Wet Brine for Sticky Ribs
Elevate your barbecue game with this honey garlic wet brine recipe that yields tender, sticky ribs with a depth of flavor.
Ingredients:
– 2 cups water
– 1 cup granulated sugar
– 1/4 cup honey
– 2 cloves garlic, minced
– 1 tablespoon apple cider vinegar
– 1 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. In a large bowl, combine water, sugar, honey, garlic, apple cider vinegar, salt, and black pepper.
2. Stir until the sugar and honey dissolve.
3. Place the ribs in a large container or zip-top bag. Pour the brine over the ribs, making sure they are fully submerged.
4. Refrigerate for at least 2 hours or overnight (up to 12 hours).
5. Preheat your grill or smoker to desired temperature. Remove the ribs from the brine and cook according to your preferred method.
Cooking Time: 2-3 hours
This wet brine is a game-changer for sticky ribs, providing a rich, sweet, and savory flavor profile that’s sure to impress!
Bourbon and Molasses Wet Brine for Rich Flavor
Elevate your cooking game with this rich and savory brine, perfect for poultry, pork, or beef. This Bourbon and Molasses Wet Brine infuses a deep flavor profile that’s sure to impress.
Ingredients:
– 1 cup (240 ml) buttermilk
– 2 tablespoons (30 ml) bourbon whiskey
– 2 tablespoons (30 g) molasses
– 2 cloves garlic, minced
– 1 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. In a large bowl, whisk together buttermilk, bourbon, molasses, garlic, salt, and pepper until well combined.
2. Submerge your desired protein (poultry, pork, or beef) in the brine solution, making sure it’s fully covered.
3. Refrigerate for at least 4 hours or overnight (8-12 hours).
4. Remove the protein from the brine, pat dry with paper towels, and cook as desired.
Cooking Time: At least 4 hours or overnight (8-12 hours) in the refrigerator.
Smoky Paprika and Coffee Dry Brine
This recipe combines the earthy flavors of smoky paprika with the richness of coffee to create a unique dry brine perfect for elevating your roasted meats or vegetables.
Ingredients:
– 2 tablespoons kosher salt
– 1 tablespoon brown sugar
– 1 teaspoon smoked paprika
– 1 teaspoon instant coffee powder
– 1/2 teaspoon black pepper
– 1/4 cup (60ml) water
Instructions:
1. In a small bowl, mix together the salt, brown sugar, smoked paprika, and black pepper.
2. Add the coffee powder to the mixture and stir until well combined.
3. Add the water and whisk until the dry ingredients are fully dissolved.
4. Rub the brine all over your chosen meat or vegetable, making sure to coat evenly.
5. Let it sit for at least 30 minutes to allow the flavors to penetrate.
6. Roast as desired, or let it sit in the refrigerator overnight before cooking.
Cooking Time:
– At least 30 minutes
– Up to 24 hours (depending on the size and type of meat or vegetable)
Asian-Inspired Soy Sauce and Ginger Wet Brine
Elevate your cooking with this savory and aromatic brine, perfect for marinating meats, seafood, or vegetables. This recipe combines the umami flavors of soy sauce and ginger to create a delicious and authentic Asian-inspired dish.
Ingredients:
– 1 cup water
– 1/2 cup soy sauce (low-sodium)
– 2 tablespoons grated fresh ginger
– 2 cloves garlic, minced
– 1 tablespoon brown sugar
– 1 teaspoon sesame oil
– 1/4 teaspoon black pepper
Instructions:
1. In a medium saucepan, combine water, soy sauce, ginger, garlic, brown sugar, sesame oil, and black pepper.
2. Bring the mixture to a boil over high heat, then reduce the heat to low and simmer for 10 minutes.
3. Remove from heat and let cool to room temperature.
4. Use immediately or store in an airtight container in the refrigerator for up to 1 week.
Cooking Time: 10 minutes
Maple Mustard Wet Brine for Sweet Tang
Elevate your cooking with this sweet and tangy wet brine recipe, perfect for pork, chicken, or vegetables. The combination of maple syrup, mustard, and spices creates a depth of flavor that will leave you wanting more.
Ingredients:
– 1 cup water
– 1/2 cup maple syrup
– 1/4 cup whole-grain mustard
– 2 tablespoons brown sugar
– 1 tablespoon smoked paprika
– 1 teaspoon salt
– 1/2 teaspoon black pepper
Instructions:
1. In a small saucepan, combine water, maple syrup, and brown sugar. Heat over medium heat, stirring until the sugar dissolves.
2. Remove from heat and stir in mustard, smoked paprika, salt, and black pepper until well combined.
3. Let the brine cool to room temperature.
4. Use immediately or store in an airtight container in the refrigerator for up to 5 days.
Cooking Time:
– Preparation time: 10 minutes
– Total time: 10-15 minutes
Herb-Infused Dry Brine with Rosemary and Thyme
Elevate your roasted meats or vegetables with this aromatic dry brine, infused with the piney essence of rosemary and the earthy depth of thyme.
Ingredients:
- 1 cup kosher salt
- 2 tbsp dried rosemary leaves
- 2 tbsp dried thyme leaves
- 2 tbsp brown sugar (optional)
- 2 tbsp black pepper, freshly ground
Instructions:
- Mix salt, rosemary, thyme, and sugar (if using) in a small bowl.
- Sprinkle the herb mixture evenly over the surface of your desired meat or vegetable.
- Let it sit at room temperature for 1-2 hours, or refrigerate overnight (6-8 hours).
- Rinse the dry brine off under cold running water before cooking as usual.
Cooking Time: Varies depending on meat or vegetable choice.
Citrus and Beer Wet Brine for Zesty Ribs
Elevate your rib game with this refreshing twist on traditional wet brining. The combination of citrus and beer creates a tangy, savory flavor profile that complements the natural sweetness of the pork.
Ingredients:
– 1 cup orange juice
– 1/2 cup beer (light to medium-bodied)
– 1/4 cup brown sugar
– 2 tablespoons apple cider vinegar
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 teaspoon smoked paprika
– Salt and black pepper, to taste
Instructions:
1. In a large bowl, whisk together orange juice, beer, brown sugar, apple cider vinegar, olive oil, garlic, smoked paprika, salt, and black pepper.
2. Submerge the ribs in the brine mixture, making sure they are fully coated.
3. Refrigerate for at least 4 hours or overnight (8-12 hours).
4. Preheat your grill to medium-high heat. Remove the ribs from the brine, letting any excess liquid drip off.
5. Grill the ribs for 2-3 hours, or until tender and caramelized.
Cooking Time: 4-6 hours (including brining time)
Texas-Style Salt and Pepper Dry Brine
This classic dry brining recipe from Texas yields tender, flavorful meat with a crispy crust. Perfect for steaks, roasts, or chicken, this technique requires minimal effort but maximizes flavor.
Ingredients:
– 2 tbsp kosher salt
– 1 tsp freshly ground black pepper
– 1 tsp baking powder (optional)
Instructions:
1. Preheat oven to 200°F (90°C).
2. In a small bowl, mix together salt and pepper.
3. Generously sprinkle the mixture evenly over both sides of your chosen meat, making sure to coat all surfaces.
4. If using baking powder, add an additional 1/4 tsp per pound of meat.
5. Place the meat on a wire rack set over a rimmed baking sheet or tray, allowing air to circulate around it.
6. Allow the meat to sit at room temperature for 2-3 hours or overnight in the refrigerator (8-12 hours).
7. After dry brining, remove the meat from the refrigerator and cook as desired (grilling, roasting, pan-searing).
Cooking Time:
– Steaks: 4-6 minutes per side
– Roasts: 20-30 minutes
– Chicken: 15-20 minutes
Pineapple Juice and Brown Sugar Wet Brine
This Pineapple Juice and Brown Sugar Wet Brine is a unique and flavorful way to marinate your chicken or pork before grilling or roasting. The combination of sweet and tangy flavors will tenderize and add a delicious glaze to your meat.
Ingredients:
– 1 cup pineapple juice
– 2 tablespoons brown sugar
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. In a large bowl, whisk together pineapple juice, brown sugar, garlic, and salt until dissolved.
2. Add the olive oil and whisk until combined.
3. Place your chicken or pork in the marinade, making sure it’s fully coated.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.
5. Preheat grill or oven as desired. Remove meat from marinade, letting any excess liquid drip off.
Cooking Time:
– Grilling: 10-15 minutes per side
– Roasting: 20-25 minutes
Garlic Butter Wet Brine for Juicy Ribs
Elevate your rib game with this flavorful wet brine recipe that combines the richness of garlic and butter to produce tender, juicy meat.
Ingredients:
– 1 cup (240 ml) buttermilk
– 2 tablespoons unsalted butter, melted
– 4 cloves garlic, minced
– 2 teaspoons kosher salt
– 1 teaspoon black pepper
– 1 tablespoon brown sugar
Instructions:
1. In a large bowl, whisk together buttermilk, melted butter, garlic, salt, pepper, and brown sugar.
2. Add the ribs to the brine, making sure they are fully submerged.
3. Cover the bowl with plastic wrap or a lid and refrigerate for at least 4 hours or overnight (8-12 hours).
4. Preheat oven to 300°F (150°C). Remove the ribs from the brine and pat dry with paper towels.
5. Cook the ribs in the preheated oven for about 2 hours, or until tender and caramelized.
Cooking Time: 2 hours
Chipotle and Lime Dry Brine for Smoky Heat
Elevate your grilled meats with the bold flavors of chipotle peppers and a squeeze of fresh lime juice. This dry brine is perfect for adding depth and heat to chicken, steak, or pork chops.
Ingredients:
– 1/4 cup kosher salt
– 2 tablespoons chipotle peppers in adobo sauce, minced
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon brown sugar
– 1 teaspoon black pepper
Instructions:
1. In a small bowl, mix together kosher salt, chipotle peppers, lime juice, brown sugar, and black pepper.
2. Place the mixture on a cutting board or plate and rub it all over your chosen protein (chicken, steak, or pork chops).
3. Let the dry brine sit at room temperature for 30 minutes to an hour before grilling as desired.
4. Grill the meat to your liking, then serve immediately.
Cooking Time: None, this is a dry brine only!
Coca-Cola Wet Brine for Caramelized Ribs
This sweet and tangy brine elevates the classic caramelization process to new heights, resulting in fall-off-the-bone tender ribs with a depth of flavor that’s hard to resist.
Ingredients:
– 1 cup Coca-Cola
– 1/2 cup brown sugar
– 1/4 cup apple cider vinegar
– 2 tbsp olive oil
– 2 tsp smoked paprika
– 1 tsp garlic powder
– 1 tsp salt
– 1/2 tsp black pepper
– 2 racks of pork ribs (about 4 lbs)
Instructions:
1. In a large bowl, whisk together Coca-Cola, brown sugar, apple cider vinegar, olive oil, smoked paprika, garlic powder, salt, and black pepper.
2. Add the ribs to the brine, making sure they are fully submerged.
3. Cover the bowl with plastic wrap or aluminum foil and refrigerate for at least 4 hours or overnight (8-12 hours).
4. Preheat your grill or oven to caramelize the ribs according to your preference.
5. Remove the ribs from the brine, pat dry, and cook as desired.
Cooking Time: At least 4 hours or overnight for the brining process. Caramelization time will vary depending on method (grilling or oven).
Jamaican Jerk-Inspired Wet Brine
Get ready to elevate your cooking with the bold flavors of Jamaica! This jerk-inspired wet brine is perfect for marinating chicken, pork, or seafood before grilling or roasting.
Ingredients:
– 1 cup water
– 1/2 cup apple cider vinegar
– 1/4 cup brown sugar
– 2 tablespoons soy sauce
– 2 tablespoons jerk seasoning (store-bought or homemade)
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon salt
Instructions:
1. In a large bowl, whisk together water, apple cider vinegar, brown sugar, soy sauce, jerk seasoning, garlic, and ginger until well combined.
2. Add salt to the mixture and stir until dissolved.
3. Place your desired protein (chicken, pork, or seafood) in a large ziplock bag or airtight container.
4. Pour the brine over the protein, making sure it’s fully covered.
5. Refrigerate for at least 2 hours or overnight (up to 24 hours).
6. Remove from the brine and cook as desired.
Cooking Time: Varies depending on the protein and cooking method.
Red Wine and Herb Dry Brine for Depth
A simple yet effective technique to add depth and complexity to your meats, this dry brine uses red wine, herbs, and spices to create a rich, savory flavor profile.
Ingredients:
– 1 cup red wine (such as Cabernet Sauvignon or Merlot)
– 2 tablespoons olive oil
– 4 sprigs of fresh rosemary, chopped
– 2 cloves garlic, minced
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 1/2 teaspoon coriander powder
Instructions:
1. In a small bowl, whisk together red wine, olive oil, chopped rosemary, garlic, kosher salt, black pepper, and coriander powder.
2. Place your meat (such as pork chops, chicken breasts, or beef tenderloin) in a large zip-top bag or a shallow dish.
3. Pour the dry brine mixture over the meat, making sure it’s evenly coated.
4. Seal the bag or cover the dish with plastic wrap.
5. Refrigerate for at least 2 hours or overnight (8-12 hours).
6. Preheat your oven to 400°F (200°C). Remove the meat from the dry brine and pat dry with paper towels.
Cooking Time: Depending on the type of meat and desired level of doneness, cooking time will vary. Generally, cook for 15-30 minutes per pound or until cooked through.
Sweet Tea and Lemon Wet Brine for Southern Flare
Elevate your grilling game with this refreshing and flavorful wet brine, perfect for your next summer gathering. This sweet tea-infused marinade adds a tangy twist to classic grilled meats.
Ingredients:
– 1 gallon water
– 1 cup granulated sugar
– 8 black tea bags (brewed)
– 2 lemons, juiced
– 1/4 cup kosher salt
– 1 tablespoon brown sugar
Instructions:
1. In a large container, combine brewed sweet tea and lemon juice.
2. Add the kosher salt and brown sugar; stir until dissolved.
3. Submerge your desired grilled meats (chicken, pork, beef) in the brine for at least 30 minutes or up to 2 hours.
4. Preheat grill to medium-high heat. Remove meat from brine, pat dry with paper towels, and grill as usual.
Cooking Time: None; marinating time only.
Summary
Get ready to elevate your BBQ game with these 18 succulent rib brining recipes! From classic brown sugar and salt dry brines to more adventurous options like bourbon and molasses wet brines, there’s something for every taste. Try spicing up your ribs with a smoky paprika and coffee dry brine or add some Asian flair with soy sauce and ginger. Whether you’re in the mood for sweet and sticky, smoky and spicy, or tangy and zesty, these recipes are sure to impress. Find your new go-to rib recipe below!
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