Get tips from Chef Dakota Weiss!
- Always pull the skin off the back (bone side) of your ribs. If it will not peel off then use a knife and score the skin so it will pull away from the bone while it is cooking.
- Always always, always brine your ribs! I like to use a apple cider, Dr. Pepper, garlic, salt and black pepper. You want to use a ratio of 1gallon liquid to 1cup salt. You can split the Dr. Pepper up with the apple cider. For this ratio use 1 head of garlic, lightly chopped and about 2 tbsp. black pepper. Let them brine no less than 4 hours and no longer than 12 hours.
- Make a dry rub using some of your favorite spices...note; do not add salt to your rub as they will be seasoned throughout from the brining process.
- Using a smoker, grill, or oven set temp to about 225 and walk away for an hour or so. Will take roughly around 6 hours.
- Dig in and enjoy!
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