A nice 1 lb pork tenderloin is great on the grill. Even if you’re not a huge fan of pork, I would urge you to try pork tenderloin. When it is cooked properly it is beautifully tender and juicy. If you’re cooking it on the grill (which is really all I ever do) it develops that great charred chewy crust. This recipe is a modification of an Alton Brown recipe. I wasn’t too sure how I was going to like it but I ended up absolutely adoring this marinade.
I’ve tried cooking ribs in a timely manner many different ways. Hands down, my favorite way to make some awesome, tender pork ribs is to, first, cook them in the oven in an oven bag with ΒΌ cup of water, then, grill them. I cook one rack of ribs in a 325 degree oven for one hour. Then, I put them on the grill in indirect heat (not directly over flame or very close to lit charcoals) for another 30 minutes, turning them a few times.
I like spending the extra time on the grill over indirect heat for some extra smoky flavor. If you’re using a propane grill you can turn one burner on medium and place the ribs over a burner that is off and next to the burner that is on. If you are using a charcoal grill arrange your charcoal so that the coals are sloped. In other words, you do not want to have one even layer of charcoal, you want to have charcoal stacked on one side of the grill which allows you to have varying temperatures on different areas of the grill. Place your ribs over an area that has little to no charcoal. Finally, grill the ribs over medium to high heat for about 10 to 15 minutes to get a little bit of char on them.