Awesome write up!
I'm just down the road here in Tacoma and getting ready to put the ribs on in the morning and wanted to try dry brining as well but wasn't sure about when to before rub and how long before. I use meatheads Memphis Dust as well and was going to dial down the salt a bit on it.
Do you think that's necessary, or just go with recipe as is?
Love the pics, and the copy really lays out the timing and sequence!
I do like them juiced up abit in the end though!
thanks again!
-bill
I'm just down the road here in Tacoma and getting ready to put the ribs on in the morning and wanted to try dry brining as well but wasn't sure about when to before rub and how long before. I use meatheads Memphis Dust as well and was going to dial down the salt a bit on it.
Do you think that's necessary, or just go with recipe as is?
Love the pics, and the copy really lays out the timing and sequence!
I do like them juiced up abit in the end though!
thanks again!
-bill
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