Tomorrow (Sunday) I'm going to smoke chicken for the first time and I'm going to throw on a spare rib (second time).
After some reading around here, I'm going to brine the thighs tonight Erains recipe I saw (looks good) but we have fresh cilantro going gang busters in the garden, so some of that -some how- as well. Do I sauce 'em with a brush before they are done (like bottled bbq sauce??). But I like the idea of basting with apple juice, so I'm doing that.
The Rib...I'm gonna trim it proper (feeling like an IDIOT for the all years I've left the membranes on after reading the rib section) and just do some olive oil, brown sugar, fresh ground pepper and salt before hand. Apple juice during smoke as well. Sauce, or no? Hickory or Mesquite (I know apple would be better but that's what I got right now). I will go grab some dried out grapevines from the woods however.
All feedback and suggestions welcome, thank you so much!
After some reading around here, I'm going to brine the thighs tonight Erains recipe I saw (looks good) but we have fresh cilantro going gang busters in the garden, so some of that -some how- as well. Do I sauce 'em with a brush before they are done (like bottled bbq sauce??). But I like the idea of basting with apple juice, so I'm doing that.
The Rib...I'm gonna trim it proper (feeling like an IDIOT for the all years I've left the membranes on after reading the rib section) and just do some olive oil, brown sugar, fresh ground pepper and salt before hand. Apple juice during smoke as well. Sauce, or no? Hickory or Mesquite (I know apple would be better but that's what I got right now). I will go grab some dried out grapevines from the woods however.
All feedback and suggestions welcome, thank you so much!