Mouthwatering Country Style Ribs Recipe

Mouthwatering Country Style Ribs Recipe

By:

Meathead

A plate of pork chops with mustard sauce

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 AmazingRibs.com Pitmaster Club. Click here to join.

Grilled Country Style Ribs Recipe


A plate of pork chops with mustard sauce
Tried this recipe?Tell others what you thought of it and give it a star rating below.
2.24 from 17 votes
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: Dinner, Lunch, Main Course
Cuisine: American

Makes:

Servings: 2 servings

Takes:

Prep Time: 5 minutes
Cook Time: 40 minutes

Ingredients

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).
 

Method

  • 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.
  • Dry brine. Sprinkle on the salt an hour or two before cooking. This process is referred to as dry brining
  • Dust 'em. Liberally sprinkle on Meathead's Memphis Dust (don't use a rub with salt if you dry brined in step 2).
  • Fire up. Set up your grill for 2-zone cooking or fire up the smoker, and shoot for 225°F in the indirect zone.
  • Cook. Put the ribs 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.
  • Serve. Plate and serve the country-style ribs.

Related articles

Published On: 9/22/2020 Last Modified: 4/8/2021

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


If you help us, we’ll pay you back bigtime with an ad-free experience and much more!

Millions come to AmazingRibs.com every month for quality tested recipes, tips on technique, science, mythbusting, product reviews, and inspiration. But it is expensive to run a website with more than 4,000 pages and we don’t have a big corporate partner like TV network or a magazine publisher to subsidize us.

Our most important source of sustenance is people who join our Pitmaster Club, but please don’t think of it as a donation. Members get 21 great benefits. We block all third-party ads, we give members free ebooks, magazines, interviews, webinars, more recipes, a monthly sweepstakes with prizes worth up to $2,000, discounts on products, and best of all a community of like-minded cooks free of flame wars. Click below to see all the benefits, take a free 30 day trial membership, and help keep this site alive.


Post comments and questions below

grouchy?

1) Please try the search box at the top of every page before you ask for help.

2) Try to post your question to the appropriate page.

3) Tell us everything we need to know to help such as the type of cooker and thermometer. Dial thermometers are often off by as much as 50°F so if you are not using a good digital thermometer we probably can’t help you with time and temp questions. Please read this article about thermometers.

4) If you are a member of the Pitmaster Club, your comments login is probably different.

5) Posts with links in them may not appear immediately.

Moderators

  Max

Spotlight

These are not ads or paid placements. These are some of our favorite tools and toys.

These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

Use Our Links To Help Keep Us Alive

A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker


This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

Click here to read our detailed review

The Pit Barrel Cooker May Be Too Easy


The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

Click here to read our detailed review and the raves from people who own them

Digital Thermometers Are Your Most Valuable Tool And Here’s A Great Buy!

A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!
Click here to read our complete review

Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
Click here for our review of this superb smoker

Fireboard: The Ultimate Top Of The Line BBQ Thermometer

Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography
With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
Click here to read our detailed review


Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts

Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

If you’re using oven mitts at the grill, it’s time to trade up. Say hello to these suede welder’s gloves. They’re heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

Click here to read our detailed review

Click here to order from Amazon