What are Country Style Ribs and How Do I Grill Them?
Try this recipe for delicious grilled country-style ribs.
Try this recipe for delicious grilled country-style ribs.
- Carbohydrate 0.89081 g
- Cholesterol 1075.2 mg
- Fat 314.58606 g
- Fiber 0.41849999332428 g
- Protein 208.11675 g
- Saturated Fat 101.19942 g
- Serving Size 1 1 recipe (1358g)
- Sodium 1088.824 mg
- Sugar 0.47231000667572 g
- Trans Fat 45.40242 g
- Calories 3727 calories
Step-by-step
- Season the country style ribs with salt, pepper and your favorite rub
- Cook them indirect on the grill which means coals on one side and the meat on the other
- Target temperature inside the grill is 300 degrees
- Throw some smoke wood on the coals and close the lid
- Once the ribs reach about 110 degrees internal temperature, sear them over the hot side and then dunk them in a pot of sauce
- Place them back on the side with no coals to get them to the full 145 degrees they need to get to according to the FDA and to caramelize and thicken that sauce
- Remove from the grill and serve
Temperature Management and Searing Zones
Maintaining an internal grill temperature of 300 degrees Fahrenheit ensures the meat renders fat efficiently without scorching. Positioning coals on one side creates the necessary thermal divide for indirect cooking before transferring the meat to direct heat once it registers 110 degrees internal temperature. Dunking the seared meat directly into barbecue sauce before returning it to the cool side caramelizes sugars without burning them. Pull the ribs off the grates when they reach 145 degrees Fahrenheit to satisfy safety guidelines while retaining internal moisture.
Freezing and Storage Protocols
Cooked ribs can be frozen for up to three months when wrapped tightly in moisture-barrier materials like heavy-duty aluminum foil followed by a freezer-safe plastic bag. Thaw frozen portions overnight in a refrigerator held at 40 degrees Fahrenheit or lower before attempting to reheat. Reheating works best in a 325-degree oven for 20 minutes inside a covered baking dish with an added tablespoon of water to prevent drying out.
Ingredient Adjustments and Substitutions
Swapping commercial dry rubs for a homemade blend requires keeping salt at roughly 1.5 percent to 2 percent of the total meat weight by volume for proper penetration. Thick tomato-based sauces burn quickly if applied too early, so sugary additions must wait until the final indirect heating phase. Liquid smoke makes an acceptable alternative when smoking wood is unavailable, though it lacks the complex aromatic depth achieved by actual combustion.
