I mean, not really...there must be 1000's of brine recipe's on the internet you could look up and pick one you think you'd like.Any recommendations on a good brine?
It depends on what the original poster is hoping for as an end result. Chinese char sui works better on country style ribs than spares. Carolina vinegar sauce on beef ribs would be kind of odd, but at home on pork baby backs. Basically I asked because I wanted C chef leitheiser to provide a more specific idea of what he envisions as the final product. Different ideas could call for different styles of marinades, different cooking methods. And why not spare ribs and sauerkraut?Does it really matters?