sumosmoke posted a topic about brining/marnating pork butts. I wanted to try it but on a smaller scale so I bought some pork country style ribs and used the same recipe for the brine provided in her link. I let them marinade over night (about 14 hours in all), took them out and let them set for about a half hour or so to let some of the mixture drip off. I wanted to take it one step further and instead of making a traditional bbq sauce that I always make, I wanted to go with a glaze. So I mixed up 1 12oz jar of smucker's brand orange marmalade, 5 or 6 tablespoons of balsamic vinegar, 1 tablespoon of kosher salt, a little fresh ground black pepper and about a tablespoon of red pepper flakes. The meat has been cooking for about 4 hours how (I usually cook these between 275 and 300). I just put the glaze on and they'll be ready to pull off as soon as they get a little "bark" on them. So far the sample bits have tasted pretty good. A little more hammy than I'd like, but over all it's different and not bad at all. I'll add the last q-view to this when I pull them off, but here's what I got so far.