Country-Style Pork Ribs

PatsFan70

Picked some up on sale.  Never grilled them before...mainly use them in Crock Pot recipes.

So...what temp should I grill them at?  Direct or indirect?  Raised?  Treat them like a pork chop and pull them just shy of 140*?

Thanks for any suggestions!

MattBTI

Definitely do not pull them at 140. Temp doesn't matter on ribs. Either test for tenderness with a toothpick or use the bend test. If the meat separates (cracks) when you pick up the rack from one end, they are done. Cooking temp is debatable. some go 350f for a shorter cook time. Others cook 250 for a longer cook time. Really depends of who you talk to. I shoot for 275-300f my self.

fishlessman

if cut from the loin cook around 350 to 140/145, if from the butt 250 for maybe 3 hours til they start getting tender. you need to know where the cut came from. i see loin cut more often but most of the country sees butt cut

PatsFan70

Thanks @MattBTI but I should have been a little more clear.  Country-style ribs aren't actually like a typical "rib"...they are a thicker, boneless cut from the rib end of the loin.  They look like this:

fishlessman

PatsFan70 said:

Thanks @MattBTI but I should have been a little more clear.  Country-style ribs aren't actually like a typical "rib"...they are a thicker, boneless cut from the rib end of the loin.  They look like this:

if yours are cut thin like that, put some rub on them and partially freeze them, better browning/crust on exterior and you can cook hotter but get them off before 140 internal

MattBTI

Interesting. I have never seen that cut before. Looks good though. Sorry I couldn't help.

littlemb8899

I grill them 350 for 8 to 10 minutes

etherdome

I do these all the time.  Ashamed to admit I've never done them on egg. Always throw them on Webber gasser after marinating in Dales. Love them......
20 minutes at 350 or so should do them fine but I cook them to look.  . It's like chicken. You know when it's done by looking at it. 

GATraveller

They are butt/shoulder cut into strips.  I do them low and slow (265) - raised indirect until they hit around 190 internal.  Usually just dry rub them but occasionally will sauce a couple times in the last 30-45 mins.

One of my families favorites.  Enjoy! 

fishlessman

MattBTI

did the label mention loin cut, those in the pic do look like butt cut

Legume

Those are a shortcut to pork burnt ends, rub them, smoke them for a few hours (to 160-180), cube them (if you want), toss in a little sauce and rub and then back on the grill a little hotter for an hour or so.  Don't go so hot you burn the sauce or rub which will depend on the sugar content of both.

jak7028

Agreed those look they are cut from the butt.  In my region, "County Style Ribs" are usually always cut from the butt.  I like them better than loin chops and they are about half the price.  Cheaper than that if you buy a butt and cut them yourself.

As others have said, very forgiving unlike loin chops.  There is a such a wide temperature range they are good, I dont check temps.  I like to cut them about 1" thick and reverse sear them so they are on the BGE longer and get more smoke flavor.  

PatsFan70

OK...so I went raised direct.  Was aiming for 350-375 but got distracted and let the temp get up to 425.  Cooked them 5 minutes per side which was a little too much, but they were forgiving and still tasted great.  I will definitely try them again!

GrillSgt

I've been waiting for this cut to get a mention. It is widely sold in KY. It's cut from the rib end of the loin and is very meaty and tender when cooked at low temps. I'll do a mess soon and post some pics. I always liked them better than a traditional rack.