I'm very new to all this. I have read lots of posts about lots of things so maybe I have confused myself. (Not hard to do! Just ask the wife
) Any way, I know most here recommend a brine for poultry. And.. I read all through your thread and didn't see anything about a brine for these ribs but it's in the title of the thread. Is there maybe an "understood" step that I don't know about?
What ever the case... those sure are mighty fine looking ribs! I hope to do as well someday.