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Guest
Guest
Any tips on this? It's a 5lb "pork sparerib brisket", and I'm thinking I treat it just like pork spareribs. Planning on marinading it in apple cider overnight tonight, then rubbing it with BRITU tomorrow a few hours before it goes on. Will use hickory wood, spray the pork with apple cider as it cooks, and slather on the sauce for the last half hour or so. Anyone have any other ideas, or any idea how long the cook should last?