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Take a short cut with grilling this summer. This brine-boiling method shaves time off cooking ribs and chicken legs -- and with delicious results. Here's how:
Use up to 10 whole chicken legs, 3 racks of pork ribs (spare, St. Louis–style, or baby back, each rack cut in half), or 6 pounds of beef short ribs (English-cut, meaning the ribs are cut between the bones).
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Boil in Brine
In a stockpot, bring 6 quarts water to a boil. Stir in 1 cup each sugar and coarse salt until dissolved. Add smashed unpeeled cloves from 1 head garlic and meat; boil until cooked through and tender at bone, 20 minutes for chicken, 30 minutes for pork ribs, and 40 minutes for beef ribs.
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Drain and Dry
Transfer meat to a wire rack and let stand to dry, 5 minutes. Heat grill for direct-heat cooking. Brush meat with olive oil; generously season with coarse salt and freshly ground pepper (or sprinkle with a dry rub, if desired).