I don't know if this has been done before, but I just put on my experimental ribs, derived from some mental recollections regarding old German cured porkchops. These were cured for 6 days in salt/sugar/garlic/and Mortons TenderQuick...
Nothing on the external except to rinse very well under running water. The ribs had no offensive smell or deterioration as far as I can tell..On over Hickory smoke and indirect over a drip pan in a wire rib rack. 4 racks of ribs.
That leads me to a question. I am designing for BGE's experiments as well, a special assembly that will allow up to 14 - 16 loin back rib racks, or a dozen or so of spare ribs, and you will be able to add grills, and accessories to it to do sausage and jerky to you hearts content. You will also be able to increase the amount of chicken, turkey, chops. etc.
Do you think this would be interesting enough to proceed with it??
All constructed out of Stainless Steel.
No other info will be posted..just this general note..