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So I made a pork tenderloin bone in today, put my rub on last night. Wrapped it in bacon this morning, smoked it with apple juice and fresh basil in my liquid tray. Smoked it for 3 hours using apple and hickory chips to internal temp was 145, wrapped it in foil with a splash of apple juice for...

So I brined the ribs in Apple juice. Did one with and one without. I feel that the brined ribs were a little tough while the unbrined were practically falling off the bone. Brined had a good taste though. They were babybacks. I also tried the 2-2-1 method for the first time. Either way I had fun...

Great question, I'm guessing I'll remove it after the brine...

Will do,thanks

I usually do pork ribs

Good Afternoon fellow smokers, I would like some opinions on brining ribs in apple juice. I've always have just used a rub overnight. Am I wasting my time or should I give it a whirl? All other suggestions are welcome. Thank you. Matt

My name is Matt, I'm from Central New Jersey. I've been smoking with charcoal and wood for 20 years and I just converted to electric. I love playing ice hockey, also like learning new recipes and techniques. Happy Smoking.