Brining Ribs
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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
INSTRUCTIONS
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
NOTES
Nutrition
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| Serving Size: 1 Serving (1984g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 913 | ||
| Calories from Fat: 23 (3%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 2.6g | 3 % | |
| Saturated Fat 0.4g | 2 % | |
| Monounsaturated Fat 0.1g | ||
| Polyunsanturated Fat 0.8g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 79.4mg | 3 % | |
| Potassium 2003.8mg | 53 % | |
| Total Carbohydrate 224.2g | 66 % | |
| Dietary Fiber 4g | 16 % | |
| Sugars, other 220.2g | ||
| Protein 2g | 3 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 913
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