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    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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