Add 1 cup of white sugar and 1 cup of diamond crystal kosher salt. See notes if using other types of salt.
1 cup diamond crystal kosher salt, 1 cup White Sugar
Dissolve these ingredients in the water by agitating them with a whisk.
Then add your rack of ribs to brine for at least 4-5 hours OR overnight.
Notes
If all you have is table salt or sea salt, use 7 tbsp of salt or slightly less than 1/2 cup.If you’re using Morton’s Kosher salt, use 1/2 cup.If you like 5% salinity, use double the salt in 1 gallon of water.
Dylan Clay is a pitmaster based in New Hampshire, with over 17 years of experience in grilling, smoking, and dehydrating meat. Throughout this time, he has worked with nearly every cut of meat. In 2019, he launched the Barbecue FAQ website to share his extensive knowledge about all things meat, aiming to assist others in making better barbecue at home.
Super simple and easy to follow Dylan. The only thing I adjusted was my salinity and opted to go to 5%.
Happy to help Dave.