How to Cure and Smoke Ham Brined Spareribs 

Thanks!

Them Texas secrets 🤣🤣🤣

Thanks for watching!!

Thanks for watching Lance!!

Thanks!! Yeah pecan is awesome!! You need to try it, it's way better than store bought ham!!

Thanks!!

Thanks!!

It was definitely good, my New Years Day, ham!! Thanks for watching!!

Thanks, they were very good!!

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Thanks Randy!! Happy New Years Brother!!

Thanks for watching Roy!!

Thanks. Yes, but with a shoulder, you need to inject 10% of the brine solution by weight, or it'll take it 2 to 3 weeks to brine vs. 5 to 7 days.

Thanks. And yeah you can wet brine bacon like this. Do it, it's easy and super tasty!! If you do 1 rack tho cut the curing salt down 25 grams if it's in a gallon of water container.

@@MikeBrownBBQ Ok Mike thx a lot buddy...

10-4 I'll look into it.

@@MikeBrownBBQ we have the LEM 7.5 meat slicer - it’s ok - but looking to upgrade to a larger model

I was looking at that one

They pretty good!!

Thanks, it was pretty tasty.

If it dosent have alot of salt in it you'll be ok, if it has too much salt your ribs will be too salty!!

It depends on how much meat and how big the container is. Google equilibrium brine, and there is a website called EQ curing with a calculator that can get you close. For this one, I used roughly 2 gallons 6 because my container was big.

It's on the list. Thanks for watching