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Brining pork—especially a thin cut like ribs—before barbecuing (in the low and slow sense) is not traditional. … Since ribs are thin, this technique normally does not apply to ribs. It does however, literally, get the flavor inside the meat. …

You have essentially incubated the food for 7 hours, positively encouraging growth from any existing fauna or pathogens. You should definitely discard.

Cooks Illustrated recommends (for baby back ribs) simmering for approximately 20-25 minutes at a bare simmer (to prevent over-cooking the thin end of the rack) until the internal temperature of the ribs … The also suggest simmering in a brine to help season the ribs. Another method of par-cooking is to wrap the ribs in aluminum foil, and par-cook them in the oven, then finish cook on the grill. …

If the temperature inside the ribs doesn't rise that high--and air is a poor transmitter of heat, which is why you can stick your hand inside a 500 F oven--you may not get a great result. … You want the ribs above 140 F as quickly as reasonably possible to inhibit pathogen growth. …

of the set of ribs. … A longer strip of ribs (btw, the full set of ribs on one side is called a slab of ribs—country ribs are not normally sold this way) doesn't make much difference, as the heat will penetrate through the …

When you approach the low end of the low-and-slow cooking methods, a concern that is normally not an issue in faster cooking methods starts becoming important: how long will it take the food to get t …