Apple cider brined Ribs (Pork of Course)
Ingredients2 racks of pork spare ribs
Chef Fred's Rub
**Chef Fred's Rub**
3 tbs of chili powder
2 tbs cumin
2 tbs of kosher salt
2 tbs of pepper
1 tbs Cayenne
In a large (very large) Zip Lock bag add 1or 2 racks of seasoned ribs. Add 1 gallon of fresh Apple cider and zip it up. Let them brine in the fridge for 24 hours. Rinse and dry the ribs and apply the rub. Get that Egg up to 350º and soak some apple chips in a little of the brine. Add the chips and then the ribs on a rack standing up. Cook until done and add the JD Diggs BBQ sauce the last 10 minutes. Remove the ribs and let rest covered for 10 minutes. Throw on an old T-shirt and enjoy.
ChefNote: On the bone side of the ribs, loosen a corner of the membrane with a paring knife and with a small towel, grab the membrane pulling it diagonally across the ribs to remove it. Some scraping of the ribs may be required but this step is important to let the flavors of the dry rub contact the meat and make the ribs more tender. ..