I had some thick ribs from Costco today.
I dud them like I usually do and they were great.
In some spots on the racks it was thick with meat a was a bit dry actually.
Would brining them for a few hours help alleviate that with thick ribs?
I dud them like I usually do and they were great.
In some spots on the racks it was thick with meat a was a bit dry actually.
Would brining them for a few hours help alleviate that with thick ribs?