Anybody brined Ribs before?
I'm doing some CSRs in a brine I did for pulled pork that worked well with a secret ingrediant (post that later)
Just wondering if anyone has tried brine then a 3-2-1 or 2-2-1?
I'm doing some CSRs in a brine I did for pulled pork that worked well with a secret ingrediant (post that later)
Just wondering if anyone has tried brine then a 3-2-1 or 2-2-1?