I tried the LMR recipe for the first time on Baby Backs. Followed the recipe to the letter however I may need to bump up the temp on the BGE to 235 - 250 as the ribs took longer than the recipe called for.
Question about the initial salt brine. Is there a problem if I brine longer than 2 hours or does it not make any difference when prepping the ribs. Also, does wrapping the ribs on Saran Wrap make any difference at that step?
The first pic is at the 3 hr mark.The second pic are the finished product after saucing with Blues Hog Championship Blend.
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Question about the initial salt brine. Is there a problem if I brine longer than 2 hours or does it not make any difference when prepping the ribs. Also, does wrapping the ribs on Saran Wrap make any difference at that step?
The first pic is at the 3 hr mark.The second pic are the finished product after saucing with Blues Hog Championship Blend.
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