7
last 10 minutes.
• If desired, you can brush on a glaze of barbecue sauce
or marmalade during the nal 10 minutes instead of
the apple cider vinegar.
• Drop smoke chips directly on or between the cooking grates. This will add smoke avor to the
ribs.
• Determining when pork ribs are done can be tricky and color is not an indication of
doneness. Smoke from burning wood chips can turn the interior of the meat pink and
leave you with the impression that it’s not cooked. If you can move the rib bones back and
forth without a lot of resistance the meat is cooked. A better judge is to remove the ribs
after an hour and use an instant read thermometer inserted into the thickest part of the
meat away from the bone.
• Infrared heat cooks dierently than conventional gas or charcoal grills - the outside of the
ribs will be crusty and the inside will be moist.
VEGETABLES
Grilling gives vegetables a lightly smoked flavor and it doesn’t take much preparation.
• Set Patio Bistro to medium-high heat.
• We recommend you lightly brush or spray vegetables with olive oil before grilling to add
avor, promote sear marks, and keep them from drying out and sticking to the grates.
• Grilled vegetables are usually served as a side dish with other grilled/barbecued foods,
but they can also be served as a main course, drizzled with plain or avored olive oil.
• Mushrooms and other small vegetables can be grilled/barbecued whole. Larger
vegetables just need to be sliced or cut into wedges.
• Start vegetable over medium-high heat to sear their skins, turning every 1-2 minutes.
Then, move to low heat to nish cooking, turning occasionally.
• The easiest way to tell if vegetables are cooked is to pierce them with a fork or skewer. If it
goes in easily, the vegetables are done.
17.125320 2017 PatioBistro Grilling Guide English.indd 7 8/31/16 4:10 PM
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