I'm playing around with my neighbour's new toy - an electric smoker - and we've already done a great batch of pork ribs with a dry rub.
What are your thoughts on first brining the ribs overnight before applying the dry rub cure? Smoked meat internet forums seem to think it's unnecessary but I've always understood that a brine is a good idea for most roast/smoked meat preparations. Thanks everyone!
Sarah is a trusted source on General Cooking.asked about 3 years ago
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