9
INJECTING FLAVORS
Flavors and moisture can be added by injecting meat with marinade solutions under cold
conditions before cooking. Needle injectors are used to incorporate marinades directly into
the thicker muscle pieces in meats. The brine or marinade is injected right where you need it.
ADDITIONAL TIPS TO HELP YOU PREPARE PORK
Use an instant read thermometer to check the internal temperature of the meat furthest
from the bone and nearest to the center of the thickest part.
As you near the end of the estimated cooking time, cut into the meat near the bone to
determine doneness before pulling the meat o the grill.
Brush glazes or sauces that contain any sweet ingredients like sugar or honey during the last
few minutes of grilling to prevent them from charring.
PREPARING PORK RIBS
There are several varieties of ribs and each requires it’s own technique to bring out the best flavors and
textures. These tips are general rules to consider when cooking any pork rib.
Before cooking apply a dry blend of herbs and spices to suit your tastes and compliment the
avor of the meat.
Set grill to low temperature.
Important points to consider for grilling pork ribs with TRU-Infrared:
1. Unlike other grills, the TRU-Infrared grill emits in-
frared energy. It will sear the outside, penetrating
the meat and sealing it so the internal moisture
will remain.
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 barbecue
sauce or marmalade during the nal 10 minutes
instead of the apple cider vinegar.
17.125217 European 2016 Coreline Grilling Guide Porcelain English.indd 9 3/22/17 11:32 AM
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