View Single Post
Unread 06-15-2010, 03:30 PM   #7
Big_AL
Full Fledged Farker
 
Join Date: 05-13-10
Location: O'Fallon, MO
Downloads: 0
Uploads: 0
Default

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 why...do they impart any flavor/moisture to the ribs? Is there orange in the rub and/or glaze?
__________________
Big AL SLBS CBJ Compete on (2) 18" WSM Canadian Bakin' BBQ Team
Big_AL is online now   Reply With Quote