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.

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Southwest Country Style Boneless Pork Ribs

Back to Cooking For Two. We are starting a diet this week which calls for big time flavor. Here it is. A Tex-Mex pork recipe that I grilled to cut up on a salad. It's got taste and it's got spiciness. UMM...GOOD.

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Memphis Grilled Boneless Country Style Pork Ribs

Add the words "Memphis" and "pork" to "grilled" and "ribs". It spells a classic with some tasty heat.

Last year I seemed to be on a "tour" of the south in my cooking. Well it worked well then so I'm going from KC (see my beef brisket post) to Memphis. Actually  a drive I have done several times. But this time just for some great taste.
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Grilled Cajun Country Style Boneless Pork Ribs

Time to fire up the grill again for this spice Cajun rubbed grilled pork. Simple and quick for a weeknight or party.

Make your own Cajan rub and grill carefully and you have a very nice lean meal for the family.

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Grilled Boneless Country Style Pork Ribs with Carolina Rub

I'm working my way across the south by recipes and quite enjoy my southern tour; thank you very much. I have done KC, Memphis, Alabama and now the Carolina's.

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Grilled Boneless Country Style Pork Ribs with Simple Rub

An update to my most popular post Grilled Boneless Country Style Pork Ribs. While the cooking of  the ribs is straight forward, many people are looking for a recipe that include a rub. See my previous post on 8:3:1:1 rub for more details but here is the complete recipe. Add my Memphis BBQ sauce and your good to go.

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Memphis Dry Rub Ribs

Wife want ribs. Wife gets ribs. But I get to decide how. I wanted to try a different method. Indirect heat, smoked and a dry rub. So off to Google and I needed to find a gas grill method not a smoker. The best I found (and I should have know where) was at Savory Reviews. The method followed what I wanted to do but I wanted to do "real" Memphis dry rub ribs "the real thing". I watch way too much Food Network and had heard of Marlowe's so off to their site for the spicing. See previous post.

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Pulled Pork For Two - Grilled Boneless Pork Ribs

This is really my first post I have written for several weeks since we were off to see the new grandchild. Very cute.

I have done pulled pork several ways but they are really not "cooking of two" friendly. Way too much in left overs. My "pulled pork" with a pork loin had a good exterior and the outer 1/3 was excellent but the rest was somewhat dry and dependent on the sauce for taste and moisture. And a pork shoulder is too big and way too much work for two.

Well a boneless country style rib is thinner than the loin and has some fat along with a fat cap. My plan was to brine the meat for moisture. Coat with spices and oil. Then cook over low direct heat until 190 plus.


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Grilled Boneless Country Style Pork Ribs

KISS is good. Great taste with minimal work. How do you grill these things? This is one of those things that you can't seem to find.

What I wanted?  
First: To cook these fast enough to eat at a reasonable time after getting home from work. A weeknight recipe.  
Next: To grill entirely and not do multiple steps.  
Lastly: Keep it moist.  

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Oven Baked Barbecued Boneless Country Style Pork Ribs

Great BBQ. Low and slow equals super tender with great taste with this super easy oven based recipe. With almost no hands on time even the cooking impaired can pull off a great meal


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Finest Kind Ribs

Ribs are a religion to some requiring hours of fussing to create the prefect ribs. They must be boiled, or smoked or who knows what else. Ohhhh BS...

I decided ribs should be cooked somewhat like I cook brisket. It's tough but responds to long cooking at a lower temp, sealed in foil. I have added liquid smoke but it is really not good.

Here is my original recipe... totally KISS (Keep It Simple Stupid)

UPDATE-Useful links
Recipezaar # 16732 - Gates & Son's KC BBQ Rub
Recipezaar # 16745 Gates & Son's KC BBQ Sauce
My Memphis  BBQ Sauce - You must try this

(printable recipe)
Tools: Wide heavy aluminum foil, 1/2 sheet baking sheet, boning knife

Ingredients:

1 slab pork back ribs (pork spare ribs also are fine here)
Rub (you can find many recipes for rub or I use Gates from Kansas City)
BBQ sauce (again I use Gates)

Instructions:

Clean the ribs by stripping the pleura off the inside of the ribs (the tough membrane for you non-medical people).

Trim any fatty areas as much as possible.

Sprinkle heavily with the rub and rub in.

Seal tight in aluminum foil.


Cook at 300 for approximately 2 hours . Place the 1/2 sheet pan the next level down to catch any dripping.

Remove, open one end of foil and drain the fluid and fat. If you are precooking for later then re wrap and refrigerate or freeze. Or I frequently freeze prior to cooking and then add an extra 30 minutes to the cooking time.

To eat now, place on the sheet pan and open. Lightly brush a sauce of your choice on top (bottom is optional).  Finish off under a broiler or on a grill for about 4-5 minutes (per side if you did both sides) until crusted.

These will fall off the bones and taste great.

We use Gates rub and sauce (of course...is there anything else worth eating) (Gates Site )

Notes: These are very moist and falling off the bone. If you want it "dryer" open the foil for the last 20-30 minutes.