Quote:
Originally Posted by cooper barrett
Brine, brine, and did I mention ...brine?
I put mine on almost frozen.
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Quote:
Originally Posted by BryanBusby
Brine ribs? There's no need.
Put a nice rub on them, team no wrap and cook until see more of the bone getting exposed.
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Quote:
Originally Posted by cooper barrett
I remove membrane, brine, never wrap, and let the wood decide the sweetness as sugar is not in my rub
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Brine ribs? Thats a little out there for me.
I think most if not all that post in here anyway will remove the membrane. Thats a given. Usually, I'll put an original nice rub on them. Refrigerate 24-48 hours.
I think I'm going to try some Asian type ribs.
Try a few bones in an instapot and finishing on the grill. Some long time, serious BBQ people swear the instapot ribs are the most tender you'll ever have. Thats something different for sure.
And the rest some traditional ones I've been doing for 30 years.
Going to do some brats too.