Quote:
Originally Posted by L-Pink
That sounds good! Apple sauce works well too in place of juice. It naturally sticks to the ribs.
.
|
check this out:
I would not recommend brining ribs.
Here's what I do: After trimming the ribs and removing the membrane, I apply a light mustard slather before I put the dry rub on. After that, I let them sit for about two hours before I put them in the smoker. This is a pretty common practice among BBQ champs, and it works great every time.