Dry Brine Pork Ribs: Salt Amount and Time
Published
A dry brine for pork ribs is salt applied to the racks with no water. The calculator's default is 0.28% of the ribs' weight, which is 6.4 g (0.22 oz) for 5 lb (2.27 kg) of racks. That is about 2 1/4 teaspoons of Diamond Crystal, left uncovered in the refrigerator for 8 to 24 hours.
Quick answer
For pork ribs, use salt equal to 0.28% of its weight: 6.4 g (0.22 oz) for 5 lb (2.27 kg). Leave it for 8 hr to 1 day.
- Diamond Crystal kosher, for 5 lb (2.27 kg)
- 2 1/4 tsp
- Morton kosher, for 5 lb (2.27 kg)
- 1 1/4 tsp
- Table salt, for 5 lb (2.27 kg)
- 1 tsp
- Time window
- 8 hr to 1 day
Warnings
Keep the salted meat in the refrigerator at 40°F (4°C) or below. Do not leave it at room temperature.
Do not brine longer than 1 day. Both sources give 24 hours as the longest time.
Note
The Dietary Guidelines for Americans recommend that adults limit sodium to less than 2,300 mg per day. Brined and fermented food contains added salt.
Both published amounts are salt inside a spice rub that also contains pepper and other spices. Neither recipe describes the ribs as a plain salt-only dry brine. For other pork cuts, see the dry brine pork shoulder guide and the dry brine pork chops guide, and wet versus dry brine compares salting with soaking.
Salt amount
Weigh the racks, bones included, before salting. The times apply to pork spareribs or St. Louis style racks of 2 1/4 to 4 1/4 pounds each. The calculator accepts 2 lb (0.91 kg) to 8 lb (3.63 kg).
| Strength | Salt percentage | Salt for 2 lb (0.91 kg) | Time for 5 lb |
|---|---|---|---|
| Light, 8 to 24 hours 1 tablespoon of Diamond Crystal for two racks of about 6 1/2 pounds in all (about 0.28 percent), uncovered, 8 to 24 hours. see warning | 0.28% of food | 2.5 g (0.09 oz) 1 tsp Diamond Crystal kosher 1/2 tsp Morton kosher 1/2 tsp Table salt | 8 hr to 1 day |
| Standard, 8 to 24 hours 1 1/2 tablespoons of Diamond Crystal for 5 to 6 pounds of spareribs (about 0.50 percent), wrapped, 8 to 24 hours. see warning | 0.5% of food | 4.5 g (0.16 oz) 1 1/2 tsp Diamond Crystal kosher 1 tsp Morton kosher 3/4 tsp Table salt | 8 hr to 1 day |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
Warning
Do not brine longer than 1 day. ATK gives 24 hours as the longest time. Applies to: Standard, 8 to 24 hours.
- Light, 0.28%, 8 to 24 hours: from The Kitchn's oven-baked St. Louis ribs. The spice rub contains 1 tablespoon of kosher salt for 2 racks, each 2 1/4 to 4 1/4 pounds, and the ribs are brushed with mustard and refrigerated uncovered for at least 8 hours or up to 24 hours. The calculator uses the middle of the stated rack weights, 6.5 lb, which gives 0.28 percent. Across the stated rack weights the range is 0.22 to 0.41 percent. This is the default because it is the lowest amount.
- Standard, 0.50%, 8 to 24 hours: from America's Test Kitchen's oven-barbecued spareribs (ATK). The rub contains 1 1/2 tablespoons of kosher salt for 5 to 6 pounds of spareribs, two racks of about 2 1/2 pounds each, cut in half. The ribs are wrapped in plastic and refrigerated for at least 8 hours and up to 24 hours. Across 5 to 6 pounds the range is 0.46 to 0.56 percent.
Note
The standard amount rests on one publisher. It is the higher of two published amounts, and the lower is The Kitchn's 0.28 percent.
Neither page names a salt brand, so the calculator reads "kosher salt" as Diamond Crystal at 2.8 g per teaspoon, the lightest of the three common salts.
Note
America's Test Kitchen's kosher salt taste test weighs a teaspoon of Morton kosher salt at 4.8 g and a teaspoon of Diamond Crystal at 2.8 g. A cook who uses the same volume of Morton as the Diamond Crystal amount therefore uses about 1.7 times as much salt by weight (4.8 g divided by 2.8 g) and ends up well above the percentage shown. Weigh the salt, or use the Morton volume the calculator shows.
Salt and time by weight
Amounts are by weight first, then by volume for each salt type. A teaspoon of Diamond Crystal weighs 2.8 g, Morton kosher 4.8 g and table salt 6 g. The same volume of different salts weighs different amounts, and weighing is the reliable way to measure. The kosher versus table salt guide explains the crystal differences.
Light, 0.28%, 8 to 24 hours (default)
| Food weight | Salt by weight | Diamond Crystal kosher | Morton kosher | Table salt | Time |
|---|---|---|---|---|---|
| 2.5 lb (1.13 kg) | 3.2 g (0.11 oz) | 1 1/4 tsp | 3/4 tsp | 1/2 tsp | 8 hr to 1 day |
| 5 lb (2.27 kg) | 6.4 g (0.22 oz) | 2 1/4 tsp | 1 1/4 tsp | 1 tsp | 8 hr to 1 day |
| 6 lb (2.72 kg) | 7.6 g (0.27 oz) | 2 3/4 tsp | 1 1/2 tsp | 1 1/4 tsp | 8 hr to 1 day |
| 8 lb (3.63 kg) | 10.2 g (0.36 oz) | 1 Tbsp | 2 tsp | 1 3/4 tsp | 8 hr to 1 day |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
Standard, 0.50%, 8 to 24 hours
| Food weight | Salt by weight | Diamond Crystal kosher | Morton kosher | Table salt | Time |
|---|---|---|---|---|---|
| 2.5 lb (1.13 kg) | 5.7 g (0.2 oz) | 2 tsp | 1 1/4 tsp | 1 tsp | 8 hr to 1 day |
| 5 lb (2.27 kg) | 11.3 g (0.4 oz) | 1 1/2 Tbsp | 2 1/4 tsp | 2 tsp | 8 hr to 1 day |
| 6 lb (2.72 kg) | 13.6 g (0.48 oz) | 1 1/2 Tbsp | 2 3/4 tsp | 2 1/4 tsp | 8 hr to 1 day |
| 8 lb (3.63 kg) | 18.1 g (0.64 oz) | 2 Tbsp | 1 1/2 Tbsp | 1 Tbsp | 8 hr to 1 day |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
Warning
Keep the salted meat in the refrigerator at 40°F (4°C) or below. Do not leave it at room temperature.
Warning
Do not brine longer than 1 day. For the light amount, both sources give 24 hours as the longest time. For the standard amount, ATK gives 24 hours as the longest time.
Choosing between the two
The two amounts use the same 8 to 24 hour window, so the choice is about salt and covering. The source of the light amount leaves the ribs uncovered, and the source of the standard amount wraps them.
If the rub you use already has salt in it, such as a seasoning blend, count that salt before adding more. The percentages in the tables count the salt only. The sources do not say which amount gives a better result, and the calculator does not rank them. The over-brining guide explains why meat has a maximum brine time.
A lower amount not offered
AmazingRibs's Meathead Goldwyn has a Last Meal Ribs recipe, posted by PK Grills, that uses about 1/4 teaspoon of kosher salt per pound of ribs, about 0.15 percent, for only 1 to 2 hours. The calculator does not offer it. Its time window is different, and the page's ingredient list says 1/2 teaspoon per pound while its directions say to use about 1/4 teaspoon per pound because ribs are about half meat, so it is an adjustment for ribs and not a contradiction. The page suggests salting about 1 to 2 hours before cooking if time allows.
ATK's indoor barbecued ribs and Kansas City-style ribs recipes do not salt ahead, so they are not used.
How to dry brine pork ribs
- Weigh the racks with the bones and find the row for your weight, salt type and amount.
- Measure the salt, preferably on a scale, and mix it into your spice rub if the recipe uses one. The Kitchn brushes the ribs with mustard before the rub.
- Refrigerate the ribs at 40°F (4°C) or below for 8 to 24 hours. The Kitchn, the source of the light amount, leaves them uncovered, and ATK, the source of the standard amount, wraps them in plastic.
- Cook the ribs. Follow your recipe for the cooking method and doneness, because the calculator covers salting only.
- FoodSafety.gov lists 145°F (63°C) with a 3 minute rest as the safe minimum internal temperature for fresh pork steaks, chops and roasts. The chart does not list ribs separately.
Covered or uncovered
The sources differ on covering. The Kitchn refrigerates the ribs uncovered, and ATK wraps them in plastic. Neither source says whether covering changes the result.
Practical problems
- The ribs are too salty: Check the salt type first. The same volume of Morton kosher gives about 1.7 times as much salt by weight as Diamond Crystal, and table salt gives more than twice. Count the salt in any rub, sauce or glaze.
- More racks or a different weight: The calculator accepts 2 lb (0.91 kg) to 8 lb (3.63 kg) in total. The tables list 2.5, 5, 6 and 8 lb, and you can enter your own weight in the calculator.
- Pork cuts compared: The pork brine time chart lists wet brine times for pork cuts, and the dry brine time chart lists every dry brine food.
Safety and sodium
Keep the ribs at 40°F (4°C) or below the whole time. The brining food safety guide covers refrigerator handling.
Note
The Dietary Guidelines for Americans recommend that adults limit sodium to less than 2,300 mg per day, as the FDA notes. Brined and fermented food contains added salt.
Pork ribs (dry brine) calculator
Enter your own weight, salt amount, choose your salt type, and get the salt by weight and volume and the time.
Open the pork ribs calculatorFrequently asked questions
How much salt do I use to dry brine pork ribs?
The calculator lists two amounts. For 5 lb (2.27 kg) of racks, the light amount is 6.4 g (0.22 oz) at 0.28% and the standard amount is 11.3 g (0.4 oz) at 0.5%.
How long should ribs dry brine?
Both amounts are 8 to 24 hours in the refrigerator. Both sources give 24 hours as the longest time, so do not brine longer than 1 day.
Is this a salt-only dry brine?
No. Both recipes put the salt in a spice rub that also contains pepper and other spices, and neither describes the ribs as a salt-only dry brine. The percentages count the salt only.
Should ribs be covered or uncovered while they dry brine?
The sources differ. The Kitchn refrigerates the ribs uncovered, and America's Test Kitchen (ATK) wraps them in plastic.
Does the standard amount rest on more than one publisher?
No. The 0.50 percent amount comes from ATK's oven-barbecued spareribs alone. It is the higher of the two published amounts, and The Kitchn's is lower at about 0.28 percent.
Do I weigh the ribs with the bones?
Yes. The calculator's amounts are for the racks with the bones included, weighed before salting.