2 gallons water 1 1/2 cups kosher salt 8 cloves garlic 1/2 onion, diced 2 ribs celery, diced 10 peppercorns 1 (12 ounce) can frozen apple juice concentrate 1 cup bourbon 1/4 cup maple syrup 2 whole cloves
Bring all ingredients to a boil and simmer for 10 minutes. Strain. Cool.
Submerge pork ribs, loin or tenderloin in brine for at least 6 to 24 hours before smoking to prevent shrinkage in meats.
