[Scothew]

Originally Posted by T.G

I've never brined ribs before, I probably wouldn't brine them at all, but let's say I were to...

There isn't that much meat on ribs nor is it that thick, so maybe 2-4 hours for BB, 4-6 for spares is probably all I would do, at least the first time.

I look at it this way, if I under brine them, then it's no loss, I can still eat them and I can always do it longer next time. But if I over brine them, they won't be edible and I just wasted a rack (or more).

Also, keep in mind I don't know how strong you make your brines.

good advice. i might do 1 rack in a brine to see how it turns out