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Anything more than overnight is a waste of time... I've been using a dry rub after reading that dry brining produces better results than a wet brine (because science) and the results have been great...
Salt, brown sugar, pepper and maybe some smoked paprika... Cook super low and covered for 8+ hours... Whack it up at the end if you want a bit of crunch on the outside...
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@cornelius_blackfoot
I'm looking to cook those beef short ribs I got from dugard, was thinking to marinate them for a couple of days and then slow cook in the oven.
Any suggestions, personally was thinking of a bourbon/paprika/brown sugar marinade to give it a sweet hit.