- Joined Jul 4, 2013
Brined it 16 hours using an apple brine I saw on here. The rub was from the same thread. The tough part with the rub was the dried apples. I bought Adobe dried apples at Sprouts that still had a lot of moisture. I dried them in the oven at 170 for 2 1/2 hours, let them sit out over night & then ground them up this morning, but there must've been some moisture left, because they tended to cake up. The chicken is sitting on a half can of Dale's Pale Ale. I'll post a pic every hour when I spray the ribs.