I remove membrane, brine, never wrap, and let the wood decide the sweetness as sugar is not in my rub..
Let me guess ...pellet smoker?
Quote:
Originally Posted by BryanBusby
Brine ribs? There's no need.
Put a nice rub on them, team no wrap and cook until see more of the bone getting exposed.
Only time I wrap is if I'm actively aiming for sweet flavor, which isn't often anymore.
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