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The ribs were in a brine/marinade of salty water, white wine, apple cider vinegar, and mustard overnight. They got a coating of Memphis' Central BBQ rub before they went on the rack. I am using apple wood for the smoke. I will keep them in the smoke for about 2 hours and then wrap the ribs in foil and throw them in the oven at 200 degrees for another 5 hours. The meat should be at the point to where is just falling off the bone.
Last edited on Sun Jun 17th, 2018 10:54 am by Tsquare
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Tony
NE ATL
'04 XLT regular cab 3.slo stepside
Semi retirement