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Mouthwatering Country Style Ribs Recipe

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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.
3.23 from 96 votes
This recipe will produce moist and flavorful country-style ribs every time. If they are 1-inch (2.5 cm) 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

Notes:
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).
About the salt. Remember, kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works.
Metric conversion:

These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page

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 (107.2°C) 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 (51.7°C) 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 (57.2°C to 62.8°C) in the center, max. We strongly recommend 135°F (57.2°C). 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: 1/26/2023

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  • Meathead, BBQ Hall of Famer - 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.

 

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