For Sarah's birthday, we barbecued four racks of ribs and had a bunch of people over to enjoy our new patio. I brined two racks, used a rub on another, and left the others plain. The brine I liked the best was a Spicy Citrus Brine. I'll post the rub recipe later.
The brine isn't as spicy as it's name implies. I didn't think it was spicy at all.
- Juice of 2 oranges
- Juice of 1 lemon
- Juice of 1 lime
- 1½ tablespoons salt
- 1 teaspoon dried thyme
- 1 tablespoon crushed red pepper flakes.
Combine the ingredients in a 1 gallon Ziploc bag with the ribs, squeeze the air out of the bag, and seal it. Massage the brine into the meat and place in the fridge for about 12 hours.
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