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Country-Style Ribs for the Grill, with a Twist!

pops6927

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We went shopping at our new WinCo after the Grand Opening and several items were marked down (having been through several dozen Grand Openings, I expected it and took advantage of it).  Picked up a package of Country style pork ribs half-price.

Knowing the shelf life was short, I marinated the ribs in a Cornell marinade (1 cup oil, 1 cup white vinegar, 3 eggs, 1 tbsp poultry seasoning, 1 tsp bbq rub, 1 tsp. paprika, ½ tsp onion salt, ½ tsp garlic powder).   Shook it up, then added 1 cup water and 1 tbsp. Cure #1 and shook it up again.  I'll leave it in the marinade/cure until Sunday and grill them for Sunday dinner!  Should have a pleasant hammy taste mixed into the Cornell flavors, and preserve the meat also.


The green tint is from the poultry seasoning.  Can't wait to try them!
 

pops6927

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I will also use the Cornell Method of Grilling, too - after laying them out on the grill, turn, then baste, then grill.  Turn, then baste immediately, then let them grill.  This allows the egg in the mixture to congeal on the top and it forms a nice crust after several bastings!
 

disco

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Thanks, Pops. I can't wait to see the finished product.

Disco
 

venture

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Can't wait to see the effect of the egg on this.

Also the grilling method.

Pics didn't show where the CSR's were cut. Old style loin cuts or the more prevalent shoulder cuts?

Good luck and good smoking.
 

foamheart

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Two colors I never assoc. with good pork, green and blue. I am sure its going to be great though cause I have not tried anything you have shared yet that wasn't.  But Ewwww......... green!
 

pc farmer

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I am watching.
 

pops6927

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Can't wait to see the effect of the egg on this.

Also the grilling method.

Pics didn't show where the CSR's were cut. Old style loin cuts or the more prevalent shoulder cuts?

Good luck and good smoking.
Old style rib end pork loin split and rib end, not chine end, thick cut.

The egg allows the marinade to congeal and promote a coating.   That is why you baste first, then allow the meat to grill, then when you flip, you baste immediately after, allowing it again to congeal on the top, then flip when cooked some more.  You don't want to baste then flip immediately, it will just run off.
 
Two colors I never assoc. with good pork, green and blue. I am sure its going to be great though cause I have not tried anything you have shared yet that wasn't.  But Ewwww......... green!
Ahhh, just the poultry seasoning!  It is a 'secret ingredient' with the oil and vinegar!  Great with chicken, also!
I am watching.
Thank you for watching!

Well, we grilled them and they had the classic Cornell flavor - just delicious!  However, they also had a pink tint, alarming my wife that they weren't cooked enough (took them off when they hit 165°, more than fine).  Just told her they picked up some smoky flavor, like spareribs, a 'smoke ring' effect (didn't tell her they were cured, lol - she wouldn't have eaten them then.... she's not fond of cured and smoked meats, esp. after living with me for 42 years and being my test subj... er, lovely wife!

They were juicy and more than flavorful, the Cornell flavor coming out nicely, the cure did not diminish that at all, but had a nice little hammy after-taste to them!

I'd taken a Qview but the house was stampeded by fast-running Texas bottle-snakes and.... and...... oh heck, I had my hands all full of  the CSR's and had to finish dinner, then pass out... and every time I took them out to mun..er, take a Qview I got totally sidetracked...  and did a munchabuncha instead!
 

foamheart

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Its nice to know that the Pro's sometimes forget and eat instead of take pictures also.

I bet they were great, and excellent job on the sidetracking! You have learned a lot in 42 years grasshopper....LOL BTW thanks amazing!
 

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