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Old 06-15-2010, 03:30 PM   #7
Full Fledged Farker
Join Date: 05-13-10
Location: O'Fallon, MO

Not a large sample size so the results may not be altogether conclusive but thanks for the pics and the comparison. I do foil because Johnny Trigg foils.

I find the use of orange slices on the meat while dry brining more intruiging. They look good and seems like a good idea but I don't know they impart any flavor/moisture to the ribs? Is there orange in the rub and/or glaze?
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