Recipe for Brining Ribs 
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Yield:
1 Servings
Ingredients:
Amount Ingredient
2 qt Apple cider
2 qt Water plus a beer, (to make total of another 2 quarts)
3/4 cup Kosher salt, or more
1/4 cup Molassas, or more
2 tbl Finely ground black pepper, about
1 x Decent shake or two of red pepper
Instructions:
Instructions: I only let them brine 6 hours.

I cooked them on my WSM starting with an initial temp of about 200 using oak and cherry wood for smoke. After an hour I opened the vents and let the temp come up to 250-275 and held it there. Took them off about 3 1/2 hours later.

To paraphrase Kit...... Boys and Girls, these were some absolutely EXCELLENT ribs.

To be sure, brined ribs cant be called "traditional"..... but to be honest!!! with everything thats been said by the various NC, Texas and Georgia boys, Ive kinda lost interest in "traditional".........

I only hope some of you guys who have a lot more expertise and imagination than I will experiment and report back.

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