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2. Cook the ribs for 1/2 - 1 hour depending upon how much meat, bone
and fat they contain. Baste the ribs with a light coating of apple cider
vinegar during the last 10 minutes.
3. If desired, you can brush on a glaze of barbeque sauce or marmalade
during the nal 10 minutes instead of the apple cider vinegar.
4. Drop smoke chips directly between the cooking grates. They will
avor the ribs but not actually smoke them.
5. 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 re-
sistance 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, measuring for an internal temperature
of 160°F.
6. Infrared energy cooks differently than conventional gas or charcoal
grills - the outside of the ribs will be crusty and the inside will be moist.
There are more pork recipes at www.charbroil.com
Grilling Vegetables
Grilling gives vegetables a lightly smoked flavor and it doesn’t take much prep-
aration. Here are several tips on grilling vegetables on the Quantum Infrared
Cooking System:
• Set Quantum to MEDIUM/HIGH.
• 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 grill.
• Grilled vegetables are usually served as a side dish with other grilled
foods, but they can also be served as a main course, drizzled with plain
or avored olive oil.
• In general, vegetables benet from direct, high-heat grilling methods.
• Mushrooms and other small vegetables can be grilled 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.
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