I usually grill pork ribs, tomorrow I am planning on smoking them first.
Does anyone have any recomendations on whether to rub them, brine them, or
any thing else? I appreciate any advice..

April W. wrote:

> I usually grill pork ribs, tomorrow I am planning on smoking them
> first. Does anyone have any recomendations on whether to rub them,
> brine them, or any thing else? I appreciate any advice..

April, please go to the BBQ FAQ which will give you a bunch of good
information. This is a wonderful resource. It will even explain how to
properly bbq your ribs rather than grilling them.
http://www.eaglequest.com/~bbq/faq2/toc.html

April W. wrote:

> I usually grill pork ribs, tomorrow I am planning on smoking them
> first. Does anyone have any recomendations on whether to rub them,
> brine them, or any thing else? I appreciate any advice..

April, please go to the BBQ FAQ which will give you a bunch of good
information. This is a wonderful resource. It will even explain how to
properly bbq your ribs rather than grilling them.
http://www.eaglequest.com/~bbq/faq2/toc.html

April W. wrote:
> I usually grill pork ribs, tomorrow I am planning on smoking them first.
> Does anyone have any recomendations on whether to rub them, brine them, or
> any thing else? I appreciate any advice..

What device are you planning to smoke the ribs over?

Ribs don't need brining - they have plenty of fat to keep the meat moist
as it is. Also, some ribs are sold "enhanced" with some salt solution.
If yours are "enhanced", I'm afraid any extra salt will make the meat
inedible.

--
Aloha,

Nathan Lau
San Jose, CA

#include <std.disclaimer>

April W. wrote:
> I usually grill pork ribs, tomorrow I am planning on smoking them first.
> Does anyone have any recomendations on whether to rub them, brine them, or
> any thing else? I appreciate any advice..

What device are you planning to smoke the ribs over?

Ribs don't need brining - they have plenty of fat to keep the meat moist
as it is. Also, some ribs are sold "enhanced" with some salt solution.
If yours are "enhanced", I'm afraid any extra salt will make the meat
inedible.

--
Aloha,

Nathan Lau
San Jose, CA

#include <std.disclaimer>