Brining Ribs
Source of Recipe
Terry Light
List of Ingredients
2 qt Apple cider
2 qt Water plus a beer (to make total of another 2 quarts)
3/4 c Kosher salt or more
1/4 c Molassas or more
2 tb Finely ground black pepper about
1 Decent shake or two of red pepper
1 tb Maple flavoring
Recipe
I only let them brine 6 hours. I cooked them on my WSM starting with an initial temp of about 200 using oak and cherry wood for smoke. After an hour I opened the vents and let the temp come up to 250-275 and held it there. Took them off about 3 1/2 hours later.
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