Barbecue Rib Brine

Ingredients and Weight:

• 1 gallon water
• 1 cup kosher salt
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 tablespoon black peppercorns
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon smoked paprika
• 1 teaspoon cayenne pepper
• 1 bay leaf
• 4 sprigs fresh thyme
• 2 racks of baby back ribs (about 6 pounds total)

Preparation Time:

15 minutes

Cooking Time:

At least 12 hours, up to 24 hours

Difficulty Level:

1 (Simple)

Preparation Method Steps:

1. In a large pot or container, combine the water, salt, brown sugar, granulated sugar, peppercorns, garlic powder, onion powder, smoked paprika, cayenne pepper, bay leaf, and thyme. Bring to a boil over high heat, stirring until the salt and sugar are dissolved.
2. Remove from heat and let cool completely.
3. Place the ribs in a large brining bag or container. Pour the cooled brine over the ribs.
4. Seal the bag or container and refrigerate for at least 12 hours, or up to 24 hours.
5. When ready to cook, remove the ribs from the brine and pat them dry with paper towels. Discard the brine.

Nutritional Information:

Per serving (1 rack of ribs):

• Calories: 1,000
• Fat: 60g
• Protein: 50g
• Carbohydrates: 15g

Dish Characteristics:

• Succulent and tender ribs
• Rich and flavorful barbecue flavor
• Slightly spicy and smoky
• Perfect for a summer cookout or special occasion

User Comments:

• "These ribs were the best I've ever had!"
• "The brine really made a difference in the tenderness and flavor."
• "I love the smoky and spicy notes in this recipe."
• "This is my go-to recipe for barbecue ribs."
• "Even my kids loved these ribs!"

Special Precautions and Tips:

• Make sure the ribs are completely submerged in the brine.
• Don't over-brine the ribs, as this can make them too salty.
• If you don't have a brining bag, you can use a large container and weigh down the ribs with a plate or something heavy.
• Brining can help reduce the cooking time of the ribs, so check them often to avoid overcooking.