I tried ribs the other week and they didn't turn out well. They were dry and didn't have the greatest flavor. Below is my plan for this Sunday.
I have a commercial Carolina style rub that I plan to apply Saturday night, wrap and throw in the fridge over night. Should I wait until Sunday morning to put the rub on?
I was going with 2-2-1 at 225*. Throw it in with for two hours. After 2 hours, wrap in aluminum foil with butter and a half cup of my mop that I plan on using during the last hour (see recipe below). After that 2 hours, open foil up and mop every 15 minutes for 1 hour.
2 cups cider vinegar
2 tablespoons light brown sugar
1/2 teaspoon cayenne powder
Few dashes hot pepper sauce (recommended: Tabasco)
1 tablespoon kosher salt
1/4 teaspoon freshly ground black pepper
Please let me know if there is anything you would change on this.
Thanks in advance