Barbecued pork ribs made with this country style rib recipe are tender and tasty. Slow cooked in the barbecue grill, the fat melts and bastes the meat, making it tender and juicy.
The heart of this recipe is the spicy dry rub mix that coats the country ribs before they go onto the grill. I like to prepare the ribs for grilling the night before. That gives plenty of time for the rib rub to do it's magic.
The seasoning mix made with this recipe is enough for five pounds of country style ribs. Here's what you'll need for this recipe.
Combine the dry rub ingredients, mixing well. Lightly season the country style pork ribs on all sides. Refrigerate overnight if you can. If not, try to let the ribs rest for at least an hour before barbecuing.
Grilling can produce memorable results. Barbecue the country ribs on the grill, using the indirect grilling method. When the internal temperature reaches 165 degrees Fahrenheit, the ribs are done. For more tender ribs, wait until they reach 190°F.
If you have a smoker, cook the ribs at around 240°F for four hours or so, until they reach 165°. For smoker wood, apple wood and hickory are a couple of good choices.
If you'd prefer your smoked ribs to reach the falling-apart-tender stage, cook them for another couple of hours, or until the internal temperature reaches at least 190°. You may find that they are still a little tough at that temperature. If so, continue cooking until they reach 200°.
With both methods of cooking, it's a good idea to baste the country style ribs a few times as they are cooking. Apple juice is particularly good to use as a basting liquid base. Add some black pepper and hot sauce to give the ribs an extra dose of flavor.
With this country style rib recipe, you can slather on your favorite bbq sauce twenty minutes or so before you remove 'em from the grill. If you put it on any sooner, the sauce may burn.
If you'd like to make your own sauce, try one of these homemade barbecue sauce recipes. The Kansas City style sauce would be great on these ribs. And you might as well make a small batch of the mustard sauce, too, just to see if you like it. I know it's one of my favorites!