Quote:
Originally Posted by BigRedChief
Brine ribs? Thats a little out there for me. do you brine anything you put on a smoker? I brine almost everything but do not use an abundance of salt in the brine or the rub
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. Why do you do that?
I think I'm going to try some Asian type ribs. I do Asian style wings and have a wet rub/marinade that I am going to try on monster bone in country style 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. That's something different for sure. If it falls off the bone it's like going to a steak buffet:something I do not do but who are these long term BBQ people?
And the rest some traditional ones I've been doing for 30 years.
Going to do some brats too.
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Sous Vide is an acceptable method, after smoking, pressure cooker? Not so much.