This is a fast solution to tenderizing tough thin Pork Ribs:
Hot-Brine Boil/simmer Ribs in 1.5cups Moist Meat Bomb and a few ltrs of water in a big pot for 1 hr, then rest with lid on for 1hr. Take out and cover them in Charcoal Chicken Shop Rub or similar, then Spritz the dry seasoned surface as smoke sticks better to wet meat, and wet Rubs then soak down into the relaxing meat underneath.
Smoke for nearly 2hrs at 140-150C over a mound of Ironbark Lump Charcoal with Cherry Wood Chunks smoldering alongside. When meat temp reaches 90C, brush with Smoky Hickory BBQ Sauce or a Glaze. Ribs are ready when they Probe check to about 93-95C.
