Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 2 qt Apple cider
- 2 qt Water plus a beer; (to make
- 3/4 c Kosher salt; or more
- 1/4 c Molassas; or more
- 2 tb Finely ground black pepper;
- 1 Decent shake or two of red
- 1 tb Maple flavoring
Preparation
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.
