Barbequed Country Style Ribs

By Christie

Boneless country-style ribs present several cooking challenges. Each piece not only varies wildly from the next, but is also a mishmash of lean white meat and rich dark meat. Unfortunately, if the ribs are cooked to optimize the white meat, then the dark meat stays tough, and if they are cooked to optimize the dark meat, the white meat turns dry and chalky. To even out the cooking, we brined the ribs so that the white meat would stay juicy and pounded the ribs to an even ¾-inch thickness to “break down” the fattier dark meat. As for flavor, a double layer of barbecue spice and sauce and a quick smoke on the grill turned these ribs into something to sing about.

Ingredients

• 1 tablespoon salt
• 2 pounds boneless country-style pork ribs, trimmed
• 3/4 cup packed dark brown sugar
• 2 tablespoons chili powder
• 2 tablespoons paprika
• 1 tablespoon dry mustard
• 1 tablespoon onion powder
• 3/4 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 6 tablespoons ketchup
• 1 tablespoon cider vinegar
• 1/4 cup wood chips, soaked in water for 15 minutes and drained

Details

Servings 4

Preparation

Step 1

Dissolve salt in 2 cups cold water in large container. Place ribs, cut side down, between 2 sheets of plastic wrap and pound to ¾ inch thickness. Submerge pork in brine, cover, and refrigerate for 30 minutes to 1 hour.

Combine sugar, chili powder, paprika, dry mustard, onion powder, pepper, and cayenne in shallow dish. Transfer half of mixture to bowl and stir in ketchup and vinegar; set aside.

Remove pork from brine and pat dry with paper towels. Dredge pork in remaining spice mixture and transfer to plate. Using large piece of heavy-duty aluminum foil, wrap soaked chips in foil packet and cut several vent holes in top.

For a charcoal grill: Open bottom vent halfway. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Place wood chip packet on coals. Set cooking grate in place, cover, and open lid vent halfway. Heat grill until hot and wood chips are smoking, about 5 minutes.

For a gas grill: Place wood chip packet over primary burner. Turn all burners to high, cover, and heat grill until hot and wood chips are smoking, about 15 minutes. Leave primary burner on high and turn off other burner(s).

Clean and oil cooking grate. Place pork on cool part of grill, cover (positioning lid vent over meat if using charcoal), and cook until meat registers 125 degrees, 3 to 5 minutes. Brush pork with ketchup mixture and grill, brushed side down, over hot part of grill until lightly charred, 2 to 3 minutes. Brush second side of pork and grill until lightly charred and meat registers 145 degrees, 2 to 3 minutes.

Transfer pork to platter, tent loosely with foil, and let rest for 5 to 10 minutes. Serve.