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 4 years ago
Please enter a valid email address.
Well played. You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.