Marinating & dry rub

Discussion in 'Pork' started by richoso1, Jun 28, 2007.

  1. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member


    I know you can tell I'm new to smokin' ribs, but I have to start somewhere.

    I'm wondering if anyone can give me some help with some spare ribs. I'm planning on marinating them overnight in apple juice, then coating them with a yellow mustard and dry rub. Then back in the fridge overnight before smoking them. Can the ribs hold up to this much processing?

    I hope my project isn't overkill towards road kill.

    Thanks to anyone that can help.
  2. watery eyes

    watery eyes Smoking Fanatic OTBS Member

    You can do a search of the whole Forum or just in the Rubs and Marinades or Pork section to find a possible answer to your question.

    You might also want to post your future questions in an associated section of the Forum so that people can identify and find your question and issue more readily.

    Take a moment and search and see what comes up......Good Luck!!! [​IMG]
  3. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    sounds ok to me, but don't forget the taste of the meat. p.s. head over to roll call & tell us about yerself for a proper introduction. welcome to smf too.

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