I have some St. Louis ribs that I'm going to try slowcooking then finish on the grill. If I put the ribs into the slow cooker with 1/2 cup apple cider vinegar and cook them on low for 6 hours, will I still be able to get a dry rub on them before I put them on the grill - or will they fall apart on me like a pulled pork?
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)