Brining Ribs Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2 quart: Apple cider,
2 quart: Water plus a beer, (to make total of another 2 quarts)
3/4 cup: Kosher salt, or more
1/4 cup: Molassas, or more
2 tbsp: Finely ground black pepper, about
1: Decent shake or two of red pepper,
1 tbsp: Maple flavoring,
Directions:
I only let them brine 6 hours.
I cooked them on my WSM starting with an initial temp of about 200 using
oak and cherry wood for smoke. After an hour I opened the vents and let the
temp come up to 250-275 and held it there. Took them off about 3
1/2 hours later.
To paraphrase Kit...... Boys and Girls, these were some absolutely
EXCELLENT ribs.
To be sure, brined ribs cant be called "traditional"..... but to be
honest!!! with everything thats been said by the various NC, Texas and
Georgia boys, Ive kinda lost interest in "traditional".........
I only hope some of you guys who have a lot more expertise and imagination
than I will experiment and report back.
Posted to bbq-digest by Terry Light on Dec 01, 1998,
converted by MM_Buster v2.0l.
Source from luhu.jp
I cooked them on my WSM starting with an initial temp of about 200 using
oak and cherry wood for smoke. After an hour I opened the vents and let the
temp come up to 250-275 and held it there. Took them off about 3
1/2 hours later.
To paraphrase Kit...... Boys and Girls, these were some absolutely
EXCELLENT ribs.
To be sure, brined ribs cant be called "traditional"..... but to be
honest!!! with everything thats been said by the various NC, Texas and
Georgia boys, Ive kinda lost interest in "traditional".........
I only hope some of you guys who have a lot more expertise and imagination
than I will experiment and report back.
Posted to bbq-digest by Terry Light
converted by MM_Buster v2.0l.
Source from luhu.jp
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