Since I was only making 1 slab of ribs, I decided to also do chicken breasts.(yes they were below the ribs) Used the Apple Juice Brine by Smokehouse Rob(recipe site)...but halved recipe for the 4 breasts. I used it once before but only brined 4 or 5 hours. This time I brined over night, rinsed, patted dry and put on rack in fridge to dry.
Before
(http://i1183.photobucket.com/albums/x465/SiFumar/2011-05-07_06-54-02_110.jpg)
After
(http://i1183.photobucket.com/albums/x465/SiFumar/2011-05-07_11-34-11_816.jpg)
Loved the longer brine time! Drying the chicken out also made more smoky which is what I wanted. Thank you Smokehouse Rob for sharing the brine recipe!
Looks mighty fine!!
They really look good...but did they pass the taste...we don't know...we don't see any bones..lol :D