KDinTexas
Regular Member
What are y'all's tips for pork ribs on the grill. Is 250° for 6 hours best? What about brining? When I make pork chops, depending on the thickness, I brine them in salt and brown sugar in different amounts. They are always juicy. I do brisket real good...not so with beef or pork ribs. I'm having a cookout soon. All tips are welcome.
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