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In Reply to: Brinning Country Ribs posted by Don, Dueling Bubbas on January 16, 2015 at 14:32:01:
This is my brine recipe. Will store in the garage overnight where it will get down to the upper 20's. Ribs are about 1-1/2' thick... Don't plan to put them on the smoker till noon. Question is do I get up at 5Am toput them in the brine or do it tonight around 10PM...
2 cup chicken stock
1/4 cup coarse salt
2 Tablespoon pork base
1/4 cup brown sugar
1/2 teaspoon black peppercorns
1/2 teaspoon garlic powder
1/2 Tablespoon apple cider vinegar
1 cinnamon stick
2 bay leaves
1/2 teaspoon juniper berrys
heat till dissolved then cool down. Add ice water to cover meat.
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