Roger R.
TVWBB Fan
I have brined chicken, roast beef and pork chops - but never ribs.
I like St. Louis better than Baby Backs, but will smoke either one.
I wonder if brining the ribs will make a better rib? Do you have
experience with this? I'm not looking for a salt flavor when I'm done,
which I have experience a few times with chicken and pork chops.
I'm all ears as I am going to smoke some racks this week.
Your comments?
I like St. Louis better than Baby Backs, but will smoke either one.
I wonder if brining the ribs will make a better rib? Do you have
experience with this? I'm not looking for a salt flavor when I'm done,
which I have experience a few times with chicken and pork chops.
I'm all ears as I am going to smoke some racks this week.
Your comments?