Quote:
Originally Posted by Grapesoda
so I did an over night brine.... a bit of chili powder, salt, pepper. tinfoil wrapped with a splash of apple juice... went in the smoker 2 hours, 2.5 hours open... best ribs ever made for sure... and just got the cherry/jalapeņo BBQ sauce
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That sounds good! Apple sauce works well too in place of juice. It naturally sticks to the ribs.
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