Place the ribs on the grill. Brush the tops of the ribs with barbecue sauce, then cover the grill and cook for 5 minutes. Use tongs to flip the ribs, then brush the tops with additional barbecue ...

2. Once the brine is completely cool transfer it to a large zip-close plastic bag. Add the ribs, seal the bag and refrigerate at least 1 hour, or up to 8 hours.

Use tongs to flip the ribs, then brush the tops with additional barbecue sauce. Reduce heat to medium-low, cover and cook for another 5 to 8 minutes, or until an instant-read thermometer inserted ...

The brine works well for a number of pork cuts, including rib chops, loin chops (bone-in or boneless), tenderloin and ribs. ... Cider-Brined Pork Tenderloins with Roasted Apples. 1 hr 30 mins ...

I used boneless pork shoulder-style ribs to make these ribs, I prefer to use thicker boneless ribs when I brine for flavor ...

Ribs, sausage, shoulder or chops — pork products deserve center stage on the Memorial Day grill.Today’s pork is bred leaner than a decade or so ago — good news […] Skip to content All Sections ...

Preparation. Step 1. Bring brown sugar, 1 cup salt, 2 bay leaves, 1 Tbsp. coriander seeds, 1 tsp. peppercorns, and 2 cups water to a boil in a medium saucepan.

Like with a brine, salt is central to why the dry rub resting time varies with the cut of pork. Read more: 15 Tricks For ...