Mouthwatering Country Style Ribs Recipe

Despite what the name implies, country-style ribs (also called country ribs) are actually pork chops that are cut from the front end of the baby backs near the shoulder.


Because they vary in size and thickness, they are hard to cook to an even doneness. Depending on how they are cut (which may or may not include part of a rib and/or a section of the shoulder blade), a serving will be one or two pieces. For big hungry men, perhaps three. 

And, like pork chops, these cuts can be treated like blank canvases. They love to be brined and can be painted with herbs, spices, smoke, and sauces. Do note, though, that since they are not technically ribs, you should not treat them as such by smoking for extended periods of time, as they can transmogrify from juicy to jerky in just two minutes. Ensure moist and flavorful country-style ribs every time with this recipe for dry brining and reverse-searing them. The “ribs” are smoked then seared on the grill for a deep smoky flavor before being finished with a tangy South Carolina mustard BBQ sauce.

Hungry for more ribs recipes, tips, and techniques? Click here to download our ebook "Amazing Ribs Made Easy" $3.99 on Amazon (free Kindle app runs on all computers and devices). Or, get this book and others FREE as a member of the Pitmaster Club. Click here to join.

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This recipe will produce moist and flavorful country-style ribs every time. If they are 1-inch or thicker, use the reverse-sear technique for the best results.

Course. Lunch. Dinner. Entree. 

Cuisine. American.

Makes. 2 servings

Takes. About 5 minutes to prepare, 40 minutes to cook


2 country-style ribs, about 1-inch thick

2 teaspoons Morton’s kosher salt

2 tablespoons Meathead's Memphis Dust

1/2 cup Columbia Gold BBQ Sauce

About the sauce. You can use your favorite barbecue sauce, but we’ve tried them all and our favorite by far is this mustard based sauce. The combo works like peanut butter and jelly. Mustard and pork, especially smoked pork, is common throughout Germany and Eastern Europe (think hot dogs or Polish sausages).


1) Prep. Trim excess edge fat. The fat will not penetrate the meat so there is no reason to leave it on unless you like eating the fat.

2) Dry brine. Sprinkle on the salt an hour or two before cooking. This process is referred to as dry brining

3) Dust em. Liberally sprinkle on Meathead's Memphis Dust (don't use a rub with salt if you dry brined in step 2).

4) Fire up. Set up your grill for 2-zone cooking or fire up the smoker, and shoot for 225°F in the indirect zone.

5) Cook. Put the meat on the indirect side of the grill and let them cook with the lid down. When they reach 125°F in the center, paint both sides with sauce. Close the lid, and in about 5 minutes, paint both sides again. After another 5, move them to the direct heat infrared zone over the flame or coals, leave the lid open and stay right there. Watch them and when the sauce starts to sizzle and turn dark (don't let it burn), flip them and paint them again. Repeat. Please use a good digital thermometer to get them cooked properly to 135°F to 140°F in the center, max. We strongly recommend 135°F. It will be slightly pink, but it will be safe, and you will experience pork as it was meant to be.

6) Serve. Plate and serve the country-style ribs.

Meathead Goldwyn

Meathead is the founder and publisher of, and is also known as the site's Hedonism Evangelist and BBQ Whisperer. He is also the author of "Meathead, The Science of Great Barbecue and Grilling", a New York Times Best Seller and named one of the "100 Best Cookbooks of All Time" by Southern Living.



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