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Need some help with pork Ribs


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So I shot a few hogs last week and have 4 slabs of ribs. I've never grilled anything other than store bought ribs and have been told that these ribs will be very gamey and should be brined first. Can I use the same brines that were mentioned in the turkey thread or does anybody have any brines they recommend for ribs? I'm not a big fan of salt and it looks like all brines have a good amount of salt in them, does this make the meat have a salty flavor?


Any advice is appreciated.

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