Getting really into brines lately. Ever since this last Thanksgiving's turkey, I now want to brine everything.

So last night I tossed some beef short ribs into a bag, mixed with some Cattleman's Grill Butcher House Brine, then let sit overnight. Instructions state not to rinse off brine before cooking, but it's a big mistake if you don't. The added flavor was decent, but a bit too salty.

These ribs were cooked over Jealous Devil lumps until they came to temp, seared until charred, then tossed around with Kosmos Q BBQ sauce. Came out decent, but lessons were learned.