Spice-Cured Barbecued Ribs

The trick to tender, succulent ribs is in the brine. The salt in the brine makes the twisted, ribbonlike proteins of meat unravel. As the proteins unwind, their newly opened bonds bind to the liquid in the brine, absorbing its moisture and flavor. When the meat cooks, the protein strands start to bond to one another, trapping the liquid. As long as you don’t overcook the meat, this moisture will stay in it, causing brined meats to be 6 to 8 percent juicier than their unbrined counterparts.<