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.
Edited by mkriet - 12/31/15 at 9:41am