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 ...

If you do brine the ribs, be sure to rinse them off before cooking or they become too salty. 2. True wood coals provide the best flavor, but making them defeats the purpose for quick and easy ribs.

The trick to great barbecued ribs is not letting the meat get lost in the sauce. To keep the pork flavorful and moist - and to give it the substance to stand up to the sauce - try this quick sweet ...

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 ...

• 2 2-inch-thick bone-in pork chop (2 ribs; about 1 1/4 lb.) 1. Begin by making a simple brine. Bring water, kosher salt, and sugar to a boil in a small sauce pan. Simmer until the sugar is ...

12 1 1/2-inch-thick rib pork chops. For spice rub: ... Working over a bowl, divide pork chops and brine among 3 large heavy sealable plastic bags and seal bags, pressing out any excess air.

Note: To make an Honor Guard Roast of Pork, double the above recipe, including the amount of brine, using two 4- to 5-pound center-cut bone-in pork rib roasts.

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.