Never tried brining them. Looking forward to hearing how it works out. I skin mine. Panini, I never thought of flaming it off, I'm gonna try it. I use a rub. If I'm organized I do it the night before. Smoke at 225 for around 4 hours in my Big Green Egg with ribs in a vertical rack. I use a spray bottle with vinigar and apple juice as a mop. I Serve them dry, sauce on the side. Yum.
Tony |