Grilled some boneless porky ribs last night.
Um, wet cook (meaning covered) and finish on the grill? I do that a lot to save time, can ignore when in the oven or slow cooker. Did that just the other day with "country ribs" which were on sale - cut up shoulder. Perfectly tender.
Still use MSG for beef if I end up with tough stuff for the grill, as in a tasty cut for teriyaki. Sparingly or you'll get mush.
