Yup, Luke warm water dissolved the salt and sugar. The bag is full enough to cover the meat completely so I'm happy. I make a lot of pickles ATC. Most are canned, but some get the refrigerator recipe. Bill can attest to my "pickle prowess". We're down to 3 jars of the "smoking hot" pickles and 1 of the every day spicy variety. There's 10 plants warming up in the bullpen for this year's crop. And .....4 jalapeños. I'll have to buy the Cowhorn and Hungarian hot peppers. I ran out of room with all the potatoes I planted.Rg
For ribs i actually like to toss them on the grill first for 2 minutes on each side for a nice grill mark, then they go into the smoker. I also feel like this seals in the juices and they come out much more tender. But as stated, 1000 ways to make ribs. Not sure if anyone tried it but brined and smoked chicken wings are amazing.
I smoke baby back cuts on the rotisserie. I'm doing a couple racks next Wednesday for our neighborhood happy hour. There's only 1000 ways to cook ribs. Pick one you like and try it.Rg
As for fall off the bone ribs - I sometimes prefer them not fall of the bone but more towards very tender.
I've never met a rib I didn't like. Ha ha. Wings I too sort of brine or marinade similar to Bob's, but no Frank's. I don't like spicy, hot, or Buffalo.
I’ve been there.Small neighborhood.But only a couple racks??Enough for 4 people.Or enough for a taste of them for 8.Go get 5-6 more racks Bob.There's usually only 5 of us. The two girls eat like birds. Besides, it's only appetizers.....not dinner really.Rg😎