101 Cooking For Two - Everyday Recipes for Two: Slow Grilled Bone In Country Style Pork Ribs

Monday, May 28, 2012

Slow Grilled Bone In Country Style Pork Ribs

Grilled slow for that fall apart tenderness of pulled pork but I don't need to cook a huge chunk of meat.

This is "the other" country style pork ribs to me. I frequently do boneless country style ribs and this is a totally different cut. The boneless is the tail end of a pork loin. It is very lean and cooks quick. This is cut from the pork shoulder  (also called "Boston Butt") and has cuts of bone from the scapula. This meat is not lean but is variable because different muscles are included but much of it is like the Boston butt.


I started with a BBQU Memphis Rub and went with 100% indirect heat. A long and slow cooking. And decided to use an end point of 190 to 200. Excellent for a cheap cut of meat.

Rating:
 I liked it and so did wifo...

Notes: The following day I decided to experiment with two more of these. I cooked them similar to my boneless ribs. Don't do this...  tough and fatty. A nasty thing.



Start with a rub: Here I used 2 T paprika; 1 T pepper and brown sugar; 1 1/2 t salt and celery salt, 1 t garlic powder, dry mustard and cumin; and 1/4 t cayenne pepper.
Rub the spice mixture into the pork ribs well.
Cover with plastic wrap and refrigerate for a few hours.
If smoking, then presoak several cups of wood chips.
Preheat grill to a stable temp of about 275 using one side only. 250 is ok but 300 is too high. A accurate oven thermometer is a very good thing here. Clean and oil grill well. Add the chips a few minutes before the meat.
Place the pork on the unheated side.
I had good smoke for about 1 hr and decided that was enough.
Flip about every 30 minutes until internal temp of 190 to 200. It took just under 3 hrs for me. The flipping may not be need but it makes me feel better.






Slow Grilled Bone In Country Style Pork Ribs


Grilled slow for that fall apart tenderness of pulled pork but I don't need to cook a huge chunk of meat.

Ingredients

  • 2 bone in country style pork ribs about 1 lb each

Rub

  • 2 T paprika
  • 1 T pepper
  • 1 T brown sugar
  • 1 1/2 t salt
  • 1 1/2 t celery salt
  • 1 t garlic powder
  • 1 t dry mustard
  • 1 t cumin
  • 1/4 t cayenne pepper

Optional

  • 2 cups smoking chips

Instructions

1) Start with a rub: Here I used 2 T paprika; 1 T pepper and brown sugar; 1 1/2 t salt and celery salt, 1 t garlic powder, dry mustard and cumin; and 1/4 t cayenne pepper.2) Rub the spice mixture into the pork ribs well. Cover with plastic wrap and refrigerate for a few hours.3) If smoking, then presoak several cups of wood chips.4) Preheat grill to a stable temp of about 275 using one side only. 250 is ok but 300 is too high. A accurate oven thermometer is a very good thing here. Clean and oil grill well. Add the chips a few minutes before the meat.5) Place the pork on the unheated side.6) Flip about every 30 minutes until internal temp of 190 to 200. It took just under 3 hrs for me.
Details
Prep time: Cook time: Total time: Yield: 2 large servings

Updated

May 28 2012

DrDan

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2 Comments:

At May 30, 2012 at 8:47 AM , Blogger Inspired by eRecipeCards said...

I AM DROOLING... Love the last photo! Tend to agree the flipping does make us feel like we are cooking, but should not be needed. Aside from that, my favorite way to make these. all rub and meat, no need for sauce!

Wonderful post, thanks for sharing!

Dave at eRecipeCards.com

 
At June 2, 2012 at 11:02 PM , Blogger Chris said...

It has been a coon's age since I made country style ribs but these make me want to rectify that post haste.

 

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