Quote:
Originally Posted by Grapesoda
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.
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That's what I do too -- and I don't detect any diff whether I do it hours before or right before putting on the smoker. I do let the ribs get to room temp though; I don't put them in cold.
Favorite rub: 50%
Bad Byron's Butt Rub + 50% turbinado sugar.
Also I'll spray with a 50/50 mix of apple juice / apple cider vinegar every 20-30 mins.
Smoked by 50/50 applewood/hickory at 225-250 until they're done.
Heaven.