I started salting my ribs the night before. Real game changer.

My buddy swears by dry brining. I thought it was nonsense. Tried it on a 3-2-1 rack last Sunday. Meat was way more tender. No more bland dry rub. Anyone else do this or am I overthinking it?

2 comments

2 Comments

davis.gavin21d ago

Dry brining changed everything for me too.

kai60221d ago

4 bucks for a few extra hours of waiting just seems like a waste to me, salt is salt. @davis.gavin I just toss salt on the bird right before it goes in the oven and it turns out fine every time.