Firemonkey Posted August 15, 2009 Author Report Posted August 15, 2009 Im not sure I recall seeing szygies 3% brine... But Szygies is a mathematician, and I barely measure stuff, there is no way i can handle an exact percentage- especially when we are talking liquid volumes vs dry weights - and i dont have a scale either I just use 1 cup of kosher salt, 1/2 cup of sugar, and a gallon of ice water to start. If its not enough to cover the ribs, I will add more water and let it sit a little longer. Too much thinking and measuring taxes the relaxation factor of BBQ
