I'm going to throw some baby backs on the smoker for the wife and I for New Years Eve dinner. This is my first time documenting a smoke of mine, so bear with me.
I started the ribs off with a wet brine last night. I got the brine from another post on here, but can't find the link back. Brine Ingredients below. I left the ribs in the brine overnight in the fridge.
- 1 qt apple juice
- 2 tbsp minced garlic
- 1/4 cup table salt
- 10 turns ground black pepper
- 10 turns ground white pepper
I only had black pepper, so I just used 20 turns of that.
This morning I pulled the ribs out of the brine, patted dry, and then applied my rub. The rub I used is Brucken Foods Rib and Chicken Rub that I picked up at the local grocery store, but a rub of your choice will work.
I placed the ribs back in the fridge for a couple hours, and plan to start my smoke around noon. Time for some football, beer and BBQ. Doesn't get better than that.
I'll post more pics as time goes along.
I started the ribs off with a wet brine last night. I got the brine from another post on here, but can't find the link back. Brine Ingredients below. I left the ribs in the brine overnight in the fridge.
- 1 qt apple juice
- 2 tbsp minced garlic
- 1/4 cup table salt
- 10 turns ground black pepper
- 10 turns ground white pepper
I only had black pepper, so I just used 20 turns of that.
This morning I pulled the ribs out of the brine, patted dry, and then applied my rub. The rub I used is Brucken Foods Rib and Chicken Rub that I picked up at the local grocery store, but a rub of your choice will work.
I placed the ribs back in the fridge for a couple hours, and plan to start my smoke around noon. Time for some football, beer and BBQ. Doesn't get better than that.
I'll post more pics as time goes along.
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