I add sugar...because it adds to the ion count for the ion exchange thing and it's not salt....and I like a sweet BBQ flavor with pork.
I don't rinse the meat, but I do pat it dry and usually rub with something and allow it to sit refrigerated for several hours or unrefrigerated for a couple of hours....uncovered. The goal is to have the rub dry.
Linda C

I never added sugar to a brine when I was still brining. But along with the salt I did add herbs, garlic cloves and peppercorns. And I never rinsed. Switched the end of last year to pre-salting. Much easier than brining and I like the results even more. I use the pre-salting method now on beef, pork, chicken, turkey and lamb.

Here is a link to another thread on pre-salting in case you are interested.

Pre-salting

Thanks for the info. Mine is on the grill!

Glenda, I know it's not really polite to answer a question with a web site but I've had this one bookmarked for several years and I find it a good reference.

Here is a link that might be useful: Brining How To

I found that site yesterday. Thanks for posting.

Just finished lunch and my backbones were very very tasty, and moist.

Have a Brinkman water smoker, and it did the job!

Jimtex, since when is it impolite to respond with a link that answers someone's question?

I've never heard that before.

Hi Gardenlad. Over the years there has been a comment or two about folks wanting tnt recipes instead of links to websites. I didn't think Glenda would take offense but I mentioned it just to let her know I wasn't taking the easy way out in answering her question. BTW I like reading your progressive dinner threads, please keep them up.
James

And jimtex, I appreciate your adding the link! :o)
Thank you!

Glad you like the progressive dinners, Jimtex. Why don't you join us? A new cycle will be starting in two weeks, and there's always room for one more dish.

Back to brining. Just to voice a disenting opinion: I have never had anything brined---my own or somebody elses---that didn't taste overly salty to me. So, yes, brining is a way of assuring juicy meats. But I can do that other ways, without destroying the flavor of the dish with too much salt.

My country back bones, that I brined, rinsed slightly, and grilled, were delicious, and not salty.

That's interesting Gardenlad. Like Glenda I've never found the meats that I've brined or pre-salted to be salty at all. I know some others have said that they found that gravy made from brined birds/meat was salty, but I never found that to be the case either. Brining and pre-salting does make for wonderfully moist and flavourful meats.

Glenda, the next time you roast a chicken or turkey try brining or pre-salting. I'm sure you will be just as happy with the results.

I have found very useful what "The Perfect Recipe" cookbook says about brining. (I have a normal-sized book by this name, but I saw what I thought was the same name on a very thick book.) The one I have has lots of good cooking ideas, beyond just specific recipes.