For most details, check out my original post Ribs, Made in America. I decided to try two different things with this rack.
I cut the rack in half and placed one in a brine and the other I rubbed with the ingredients from the original post.
The brine consisted of:
4 cups of apple juice
1 tbsp of salt
15 shakes of black pepper
The other half of the rack.
After about 18 hours in the fridge
I rinsed off the brine with cold water, patted dry with a paper towel and then coated them both with the regular rub. I didn’t have any honey today, so I used extra brown sugar.
Don’t forget to light your grill: Lighting Your Primo or Big Green Egg.
After some time on the grill.
They are starting to look delicious.
Time to start putting on the BBQ sauce.
They are almost ready to come off.
I preferred the side that was not brined, but everyone else liked the brine version. Either way, these were some of the best ribs I have ever made.