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.
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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.
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- 2 country-style ribs, about 1-inch (2.5 cm) thick
- 2 teaspoons Morton Coarse Kosher Salt
- 2 tablespoons Meathead's Memphis Dust
- ½ cup Columbia Gold BBQ Sauce
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
- 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.
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