Country Style Ribs Recipe
Country Style Ribs are cut as both bone-in as well as boneless (mock style). Bone-in, which we are cooking today, are cut from the first few rib bones on the animal. Boneless versions aresimply chunks cut from the Pork Shoulder. In this Country Style Ribs recipe, Mike from “Everyday BBQ” will show you how to cook these to delicious perfection, using the Slow 'N Sear® Kamado. Take a look.
- Bone-in Country Style Ribs
- Kosher Salt (I use Morton’s)
- SnS Grills Not Just For Beef Rub AND Rocky’s Rub (50/50 mix)
- 1 bottle of your favorite BBQ sauce
- Apple Cider Vinegar
- 2-3 pads of butter
Homemade BBQ Rub (if desired)
- 3 tbsp Coarse Ground Pepper
- 1 tbsp Granulated White Sugar
- 1 tbsp Onion Powder
- 2 tsp Mustard Powder
- 2 tsp Garlic Powder
- 2 tsp Chili Powder
- 1 tsp Cayenne
- 1 tsp Ground Cumin
To start, we need to perform a dry salt brine on these country style ribs. Since we used Bone-in, we simply need to unpackage them, place them on a rack, in a tray and apply 1⁄2 teaspoon of Kosher Salt per pound of meat. Be sure to cover all sides nicely. Once they are salted, place them in the refrigerator uncovered to 24-48 hours before the cook.
On the day of the cook, remove them from the fridge, apply a light coating of olive oil to all surfaces and apply a 50/50 mix of our Rocky’s Rub and our Not Just for Beef Rub. Allow this to sit for just a short time while you prepare the SnS Kamado for the cook.
Simply add one bottle of BBQ sauce into a saucepan and place on low heat. Add just enough apple cider vinegar to thin out the sauce so that it’s a runny consistency. This thinner sauce will penetrate the meat more effectively during the braising process. Heat this well and re-heat right before adding it to the foil pan with the Ribs.
We will be cooking at a temperature of 250°-275°F. To lock in this temp, place a small amount of lump coal on one side of the Slow ‘N Sear® and light it with a Firestarter. Allow these coals to catch and begin burning, then close the cooker lid and open both the top and bottom vents fully to allow the cooker to begin coming up to temperature. Once the cooker hits 175°-200°, begin choking back the vents until you lock in your cooking temperature. You can now fill the Slow ‘N Sear® the rest of the way with unlit lump coal. Click here for low & slow/225°F lighting instructions for the Slow ‘N Sear®
Now it’s time to place the ribs on the indirect side of the cooker. Allow them to cook and monitor temps with a remote thermometer such as the SnS-500 to stay closely tuned into the cook.
Once the bark is set on the meat, which will usually happen right after the meat is finishing with its “stall” phase, touch the bark to make sure it doesn’t move. If the bark is set, you may not move on to the braising stage of the cook.
To braise, simply transfer the ribs into a foil pan, add the BBQ sauce and a couple pads of butter, cover tightly with foil and place back on cooker. You may now also open your vents a bit more to increase the temperature of the cooker during the braise which will cut cook time. The higher temps will also help prepare for the sear!
Once the Ribs are probe tender and roughly between 195°-203°F, sear each one off for 30 seconds on both sides for some char flavor!
Then plate them up, serve and ENJOY!