Flavor Recommendations: Original Hickory, Savory Chipotle, Mesquite Apple. Garlic & Herb, Mango Habanero, Jamaican Jerk F.I.T. BrineTM
INGREDIENTS (2-3 servings):
- 1 rack pork ribs
- F.I.T. BrineTM, one of the recommended flavors divided into:
- Brining Spices - 1oz (approximately half of 1/3 cup) of brine for every 2 lbs of pork ribs
- Seasoning Spices - 1oz (approximately half of 1/3 cup) of brine for every 4 lbs of pork ribs
- 1/4 cup of honey
- water
DIRECTIONS:
- Trim pork ribs as necessary and remove the "skin-like" membrane on the underside of the ribs
- Place pork ribs in a Ziplock bag
- Add Brining Spices - 1oz of F.I.T. BrineTM for every 2lbs of bone-in ribs (example: for a 6lbs rack of ribs, use 3oz F.I.T. BrineTM)
- Add just enough water to the bag so the ribs will be submerged in the brine once the air is removed.
- Seal the bag and shake till spices and water are mixed. (~Note~ attempt to remove air before sealing)
- Allow pork ribs to brine in the fridge for minimum 6hrs (~Optional~ if brining for less than 8 hrs, it may not be necessary to refrigerate while brining)
- ~Optional~ Take pork ribs out of the fridge and allow time for it to reach room temperature (approx. 4 hrs, as part of the brining time)
- Preheat the grill
- Warm 1/4 cup of honey and rub all over pork ribs
- Take Seasoning Spices - 1oz of F.I.T. BrineTM for every 4 lbs of ribs and rub all over pork ribs till ribs have a thorough coat.
- ~Optional~ For a coarser and spicier crust, add half cracked black pepper to Spices B before applying to pork ribs
- Preheat the grill to high heat
- Place the rib on the grill and cook for 10 min each side
- Take the ribs off the grill and wrap in aluminum foil.
- Put the ribs back on the grill and cook for another 2 hours
- Take the ribs off the grill and let it rest for 20 min.
- Cut the ribs and serve with recommended side dishes (Found in the Vegetables & Sides Section)