My Goals and Discoveries
Juicy, well-seasoned pork
Choosing country-style ribs (which are cut from the part of the loin that is close to the shoulder) means the kebabs are a little more forgiving on the grill. Brining the pork helps draw moisture into the meat and helps it retain this moisture during grilling.
Grilling on high heat lets the exterior cook quickly without overcooking the interior.
Perfectly cooked light and dark meat
Separating the ribs into light and dark pieces allows them to be cooked to two different temperatures (140 degrees for the light meat and 155 degrees for the dark) so that the light meat doesn’t overcook and the dark meat isn’t chewy.