Pork spare rib brisket is the meat that is left over after spare ribs are cut down into various styles. Although it is relatively inexpensive because it is virtually scrap meat, pork spare rib brisket can be tough and gristly because of the fat and membranes that coat it. Because of its texture, pork spare rib brisket must be prepared with a slow heating process such as grilling for optimal flavor and tenderness.
Cut away any excess fat or membrane from the pork spare rib brisket with a sharp knife.
Create a marinade by combining soy sauce, brown sugar and ginger in a large bowl or food storage bag. Add your brisket and marinate in the refrigerator for about an hour.
Remove the pork spare rib brisket from the marinade and allow it to sit at room temperature while you preheat your grill to low.
Position your pork brisket on the grill and close the lid. Cook the brisket for about 2 hours or until the internal temperature of the meat reaches at least 145 degrees Fahrenheit in the thickest portion of the meat.
Remove your pork spare rib brisket from the grill and allow it to rest for about 5 minutes before you carve it.
Things You Will Need
5 to 6 tbsp. soy sauce
1 to 2 tbsp. sugar
1 to 2 tbsp. sliced ginger
Large bowl or food storage bag
Tongs or spatula
1 to 2 tbsp. sugar
1 to 2 tbsp. hot water
1 to tbsp. sesame, vegetable or olive oil
For extra flavor, the book “Grill!” suggests making your own basting sauce out of ingredients like sugar, oil and hot water. Brush the sauce over the brisket with a basting brush every 30 minutes during the cooking process.
Be careful not to cause cross-contamination while preparing pork spare rib brisket on the grill. The U.S. Department of Agriculture warns that you must always use a clean plate or platter when you remove the meat from the grill. Never place the cooked brisket on the same dish or surface that the raw brisket was on. Raw meat juices contain dangerous bacteria that can make you sick.
- "Grill!"; Pippa Cuthbert and Lindsay Cameron Wilson; May 2006
- Ptitchef.com;Grilled Pork Spare Rib Brisket Strips; June 18, 2010
Rose Erickson has been a professional writer since 2010. She specializes in fitness, parenting, beauty, health, nutrition and saving money, and writes for several online publications including The Krazy Coupon Lady. She is also a novelist and a mother of three.