country style ribs - direct heat?

dduvic

Has anyone done country style pork ribs using direct heat? I've got some defrosted but don't have time to smoke them tonight.

Anyone got a good, quick recipe?

Thanks folks.

Little Chef

I cook them hot and fast all the time...in fact, that's what we had for dinner last night. 400* dome, regular grid height. We use a light rub, then once they hit about 125* we like to add sauce. Let the sauce carmelize a bit...pull no higher than 140* (we actually pull in the mid 130s). It'll be like a pork chop, only cheaper.

dduvic

Sounds lovely!

Thanks.