Yep, that's my big ole wood pit smoker, but it only gets used in the summer these days
OIL DRY RUB
1/3 brown Sugar
1 tablespoon Hungarian Paprika
1 tablespoon Kosher Salt
1 T Crushed Red Pepper Flakes(through Coffee Grinder)
1 teaspoon Table Grind Black Pepper
1 tablespoon Granulated Sugar
1 tablespoon Garlic Powder
1 tablespoon Garlic Salt
¼ cup Extra Virgin Olive Oil
Combine all Dry Rub Ingredients & Mix Well. Let stand overnight.
Ribs cut to desired length and rub ingredients ready to mix
1 Gallon Low Sodium Chicken Stock
2 cups Apple Cider Vinegar
1/2 Onion cut in 1/2
3 stalks Celery
2 Jumbo Carrots Cut in Three Pieces
Prepare brine ingredients in large stock pot and bring to a boil. Place ribs in pot, reduce heat to low, cover, and simmer for 1.5 hours. Ribs should be done, but NOT FALLING OFF THE BONE.
After ribs cool, rub with oil/seasoning mixture on both sides. Stack ribs on top of each other. Wrap tight with plastic wrap and refrigerate for 12 hours.
"You don't need a silver fork to eat good food"
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