Apple Spice Butt & Rib Bath are infused with smoked paprika and Cayenne counter the sweetness of Apple Juice, Cinnamon, and Brown Sugar to partner with the sweetness of pork butt, shoulder, loins, and ribs in this brine recipe.
Apple and Pork is a classic pairing.
Pork butts caramelize nicely and stay juicy through the long smoking process after soaking in Smoked Apple Spice BUTT & RIB BATH BRINE.
These are 5:1 Concentrates, meaning you mix 5 parts water with 1 part brine.
To enhance the bark on your pork butt strain the brine after use and apply the caught spices as a wet rub on your pork butts and ribs.
Gluten Free and Fat Free.
Ingredients: Apple Juice, Molasses, Brown Sugar, Ancho Chile, Chipotle Chile, Onion, Smoked Paprika, Black Pepper, Cinnamon, Garlic, Celery Seed, Salt
For normal brining, we recommend 1 hr per lb for brining time. Instructions are on the bottle.
For Injecting brisket or butt, dilute the brine 6:1 (six parts water, one part brine) for competition injecting.
For braising brisket, dilute the brine 7:1 to use as a braising liquid or in the slow cooker.
For vacuum tumbling or brining times longer than 1 hour per pound, dilute 6:1.