Use our new Pickle Juice as a Spritz to create the best moist tasty Beef Ribs you have ever eaten:-
1) Brine submerge thick Beef Ribs in ratio of 1/3 cup MOIST MEAT BOMB and 3 cups water.
2) Remove from brine and trim off fat and white membrane off the meat side and try to pull off skin membrane off the bone side with paper towel.
3) Cover with a heavy coating of BOURBON BBQ RUB or similar.
4) Strain our PICKLE JUICE with our new FUNNEL STRAINER KIT and use a Spray Bottle to Spritz the top and sides of the meat.
5) Place bone side down in Smoker set to 120C, and Spritz every hour.
6) In approx 5hrs when meat 80C, place Ribs bone side down on PINK BUTCHER PAPER and Spritz the top and sides with lots of Pickle Juice. Fold up the sides and ends over the top meat side and flip over meat side down in the Smoker for another 3 hrs till they reach 96C with our INSTANT READ MEAT THERMOMETER PROBE.
7) Take out and Rest for 30 mins, then open them up and slice into single ribs, and spray them with all over with more Pickle Juice before serving!
