Guillot's Ribs - Brined, Smoked, Steamed

In the beginning there was the Brine........



6 Cups Distilled water
4 Tbls Raspberry Vinegar
1/2 Cup Turbanado Sugar
1 Tbls Sea Salt
1/2 Tsp Pink Curing Salt (Commercial Strength)
Heaping Tbls Minced Garlic
Sprig Rosemary
3/4 Tbls Thyme leaves
2 Tsp Ground Ginger
1 Tsp Celery Seed



Added all ingredients into a pot and bring to a boil then let rest 30 minutes

This is for 2 Whole Pork Rib Racks

The Ribs are sliced into chunks to fit in the Brine Tub



6 Cups of ice is added to the brine to cool it down before pouring over the Ribs.

I pour the brine over the Pork and weight the Pork down to keep submerged in the brine. You can see the sweat line on the pot, the brine is very cold. Afterwards into the Blast Chiller they go for a overnight soak.