PORK BRINE RECIPE | ALLRECIPES
This is a marinade for any cut of pork you may be having. It makes it so juicy you'll ask when you're having pork again!
Provided by shasty
Categories Meat and Poultry Pork
Total Time 15 minutes
Prep Time 15 minutes
Yield 6 servings
Number Of Ingredients 7
Steps:
- Measure the vinegar into a saucepan and bring to a boil. In a sealable plastic container, combine the salt, brown sugar, peppercorns, and mustard powder.
- Pour the hot vinegar into the container, and stir to dissolve. Let stand for about 10 minutes to develop the flavors, then add the ice cubes. Cover and shake, or stir until melted. Remove the lid and add pork chops to the brine. Refrigerate for 2 hours.
- Cook pork chops as desired. Pan fry or grill for about 15 minutes over medium-high heat, turning once. They will be juicy and moist.
Nutrition Facts : Calories 310.9 calories, CarbohydrateContent 25.3 g, CholesterolContent 99.8 mg, FatContent 5.7 g, FiberContent 0.3 g, ProteinContent 34.5 g, SaturatedFatContent 1.8 g, SodiumContent 86.9 mg, SugarContent 23.8 g
SWEET SMOKED PORK RIBS RECIPE | ALLRECIPES
A sweet recipe for smoked pork ribs. I usually use baby back ribs but have had great success with spare ribs as well.
Provided by dadcooksagain
Categories Meat and Poultry Pork Pork Rib Recipes Baby Back Ribs
Total Time 5 hours 0 minutes
Prep Time 20 minutes
Cook Time 4 hours 0 minutes
Yield 10 pounds
Number Of Ingredients 14
Steps:
- Stir salt, white sugar, 2 tablespoons brown sugar, black pepper, white pepper, onion powder, garlic powder, chili powder, paprika, and cumin together in a small bowl to make the dry rub. Rub the spice mixture into the baby back ribs on all sides. Wrap the ribs well with plastic wrap, and refrigerate for at least 30 minutes prior to cooking.
- Unwrap baby back ribs and place onto the wire racks of the smoker in a single layer.
- Place the racks into a smoker, fill the smoker pan with apple, grape, pear, or cherry chips, and bring the smoker to 270 degrees F (130 degrees C). Smoke for 1 hour.
- Stir together the apple juice, 1/4 cup brown sugar, and the barbeque sauce. Brush the ribs with the sauce every 30 to 45 minutes after the first hour. Cook the ribs in the smoker until the meat is no longer pink and begins to "shrink" back from the bones, 3 to 4 hours. Brush the sauce onto the ribs one last time 30 minutes before the ribs are ready to be taken out of the smoker.
- Once the ribs are done, wrap them tightly with aluminum foil, and allow to rest 10 to 15 minutes. This will allow the juices to reabsorb into the meat and make the ribs moist.
Nutrition Facts : Calories 827.2 calories, CarbohydrateContent 22.8 g, CholesterolContent 234.1 mg, FatContent 59.2 g, FiberContent 1.5 g, ProteinContent 49 g, SaturatedFatContent 21.9 g, SodiumContent 284.2 mg, SugarContent 18.1 g
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