What is the best way to grill country style ribs?

Answer 1

GRILLED COUNTRY RIBS WITH DRY RUB AND BARBECUE SAUCE
SERVES 2

Country ribs are very good and a nice change of pace from spare ribs since they are much meatier and take less time to cook. The recipe can easily be doubled or made for any amount.

INGREDIENTS

1 teaspoon ground cumin
1 teaspoon ancho chili powder (or other chili powder)
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried sage leaves
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon ground mustard
1/2 teaspoon sweet paprika
Pepper to taste
1.5 pounds meaty bone-in country ribs
Salt to taste
About 1/2 cup homemade or store-bought barbecue sauce
In a small bowl, combine the cumin, chili powder, thyme, sage, onion powder, garlic powder, mustard, paprika and pepper. Pat the ribs with paper towels to dry. Rub all over with the spice mixture. Cover and refrigerate for at least 2 hours or overnight.

Heat grill to high. Meanwhile, bring ribs to room temperature. Oil the grill grates. Sear the ribs on both sides, about 4 minutes per side. Move to, or turn down grill, to indirect/medium heat and baste with sauce. Continue until done, about 30 minutes, depending on grill and size of ribs, turning and basting several times. (Don’t overcook. Treat these more like a thick chop rather than spare ribs.)

Answer 2

Make a batch of strong coffee or use instant in warm water about 1/4 cup per pound of ribs. Cool coffee before using. Marinate ribs in Ziploc bag overnight in refrigerator.
Mix up a dry rub. Pull out ribs and pat dry with paper towel. Hand rub the dry rub into the ribs.
Then cook over indirect heat (back burner on gas grill or charcoal around the perimeter and ribs in the center for 1 1/2 hrs.

Memphis Dry Rub Ribs
Method: Indirect Grilling
Serves 4

2 racks baby back ribs (4 to 5 pounds)
or substitute country style ribs (4 to 5 pounds)

For the rub
2 tablespoons paprika
1 tablespoon black pepper
1 tablespoon dark brown sugar
1-1/2 teaspoons salt
1-1/2 teaspoons celery salt
1 teaspoon garlic powder
1 teaspoon dry mustard
1 teaspoon cumin
1/4 teaspoon cayenne pepper

For the mop sauce (optional)
2 cups distilled white vinegar
1/2 cup apple juice
1/2 cup Dijon mustard
1 tablespoon salt
2 cups hickory chips or chunks, soaked in cold water

1. Wash the ribs and blot dry.
2. Combine the ingredients for the rub (the paprika, black pepper, sugar, salt, celery salt, cayenne, garlic powder, mustard, and cumin) in mixing bowl and stir with your fingers to mix. Rub 2/3 of this mixture on the ribs on both sides. Transfer the ribs to a Ziploc bag and let marinate for at least 4 hours, preferably overnight.

3. Set up the grill for indirect grilling and preheat to medium (about 350 degrees). Place a drip pan in the center. If using a gas grill, place all the chips in the smoker box or smoker pouch and preheat the grill to high. When smoke appears, lower the heat to medium. If using a charcoal grill, toss the wood chips on the coals.

4. Place the ribs on the grill over the drip pan and cover the grill. Cook the ribs until cooked, 1-1/4 to 1-1/2 hours. Start basting with mop sauce after 30 minutes, basting every 20 minutes. If using a charcoal grill, replenish the coals after 1 hour. The ribs are done when the meat is very tender and it has shrunk back from the ends of the bones.

5. Transfer the ribs to a cutting board or platter. Mop one final time with mop sauce and sprinkle with the remaining rub. Serve with your favorite barbecue sauce on the side.