Self-proclaimed Pit Masters of SH- I've got some questions

[Big Phish]

The last pork loins I did I think I brined them to long... they turned into ham...or I guess Canadian bacon. Was still good, but not what I was going for.

Yeah I don’t even bother with brining as it was too overpowering. Apple cider i may do or apple butter but otherwise its delicious piled high on a bun.

 

[rjacobs]

Yeah I don’t even bother with brining as it was too overpowering. Apple cider i may do or apple butter but otherwise its delicious piled high on a bun.

I think I did half apple cider vinegar and half apple juice...There may have been some salt, dont remember. Was supposed to be 24 hour brine, but I think it turned into like 3-4 days LOL...

 

[notacos4u]

Don’t need any binder for the rub. Let the ribs sweat and the rub will stick. I cook at 260-270, cook for 1 1/2 set the rub, then wrap for an hour, then pull them and let them rest…. This method is utilizing drum smokers and when I was running them like this, but what would I know. Oh and the advice of Blues hogs is legit, I mix 1/2 Tennessee Red and 1/2 Maple syrup in my wrap, but utilize different sauces for the finish.

 

[ColbyLang]

That’s competition eats there!

 

[Big Phish]

Oh yeah bring it on!

I think everyone can do it well once you get the ideas and everyone got different taste buds. Happy good eating!