Product guide

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 off the grill. (A pork chop is

cooked when the meat is no longer pink near the bone.)

• 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 Quantum

to Low.

Important points to consider for grilling pork ribs with the Quantum

1. Unlike other grills, the Quantum

grill emits infrared 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 barbeque sauce or marmalade during

the nal 10 minutes instead of the apple cider vinegar.

4. Drop smoke chips directly between the cooking grates. This will add smoke avor

to the ribs.

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 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, 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