One of my favorite shortcuts to making Pulled Pork is to smoke up some Country Style Pork Ribs. From the quicker cooking time to more bark for added deliciousness, whenever I find these in the store I grab them because I know it’s going to be a great meal.
Smoky Pepper Rub
½ cup Coarsely Ground Black Pepper
¼ cup Kosher Salt (Mortons)
2 TBSP Smoked Paprika
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#cooking #grilling #pork
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37 Comments
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Ry, my mouth started watering when the pork ribs fell apart.I did some of these recently but forget to finish this way ether way very good.Thanks
Have you ever owned a kamado?
Another tasty recipe. Thanks for sharing!
Where did you get the mallory firewall?
Shut me down Ry !
Subscribed and liked for a very long time.
THIS …. THIS, is how you do 'country style pig ribs'.
Thank you. I learned so much today. The foil pan, then re cooking? Kinda like the foil boat for bigger pig and beef.
Brilliant !
And… on the Weber ! Seriously Ry, I was schooled in the the Church of boneless 'country style ribs' today.
I really was!
Again, long time subscriber, bell has been well rung, and Kudos Sir for this technique!
BTW, what was that 'jar of sauce' you picked up? Label looked like something from Long Island, around Patchogue or Port Jeff?
all well, Kudos from Santa Cruz Ca.
Thoughts on the extra charcoal on the grill that's not lit yet, until it's lit it's smoldering and your getting that charcoal taste which is stronger than the smoking wood, does anyone like that, what do you think Ry.
Really great looking ribs. I’m making them now on my Weber. Love your channel Ry
Ry newbie question for you. Can you go to the butcher and ask for country style ribs already sliced or do you just buy a boneless pork butt and slice it yourself??
Looks Amazing ✌🏻❤️
Hellyeah I cook these all the time! Country style pork ribs are the absolute BOMB and don't you listen to anyone who says different! LOL
I think I Love it! Greetings Bernd 👍
I do these on my pellet grill. When I foil pan them; I use apple juic,apple cider vinegar, some A1, and sweet baby rays bbq sauce. Mix it all up. Pour some in pan and rest on top of ribs. They come out fork tender, and tasty!!!
Those look delicious. Been to long since I have had those. Change subject made the lobster monocatti. Delicious Thanks.
I'm all for having more bark👍 Looks great😊
Great job! I'm sorry if I missed it, was there a certain internal temperature you're looking for on these?
Man So Hungry Now 👍
That would be great in sandwiches with some coleslaw. Looks good! Cheers, Ry! 👍🏻👍🏻✌️
I’ve always preferred country style pork Ry. They’re delicious! Nice recipe too. Great editing as always Ry. Thanks for sharing!
great idea, great execution
I actually prefer country style ribs to a full pork butt because of the bark. It takes less time, more bark and more smoke flavor. For me, it's about the flavor not the effort. As Kent Rollins says 'you can't get full on fancy' and those who put down country style ribs seem more interested in the method than the outcome. I will never apologize for using the ribs.
Are you excited for ThermoWorks RFX?
I haven't done them in a long time, you had my mouth watering
So this could be a faster and easier way of making Pulled Pork? Looks like a winner to me. Will do try this. Thank you – God Bless.
"Let's Get Dangerous" that Darkwing Duck reference?
In some parts of NC and SC red oak is the preferred choice of wood for pork bbq. It doesn’t have to be hickory or pecan to make great pork.
Just did a July 4 block party, 17lbs pulled pork and 16lbs pulled chicken, cole slaw, sauce, bakery rolls, sides, etc. A little pork left, and chicken gone when fireworks started. But I've ALWAYS wanted more bark on pork but somehow didn't engage my brain (Duh, surface area). I think a good candidate for hanging in the WSM, very small charcoal fire, wrap into my oven. We'll see. Thanks!
Going to try to find these. I cook for two most of the time, and I can't justify buying a pork butt when we're in the mood for pulled pork.
My mom always made these with the old McAll's Cooking recipe cards. It may be blasphemy now, but they were boiled in water with onions, then baked in the oven with the BBQ sauce recipe. It was an excellent vinegar based sauce.
I really like your videos. Very well done and informative.🇨🇿👍
Looks good. Hey thanks for being real on your videos. I watch a lot of bbq stuff and seems all of the popular Texas guys and another extremely popular cooking channel all copy each other. This week it was one dude does chicken then all the others follow. One guy gets a YouTube deuche tweezer so everyone else has to get it. Not this channel!
Thanks Ry! I'm interested in the tongs you used to turn your wood chunk. Any info you can share on those?
Great Looking Cook.👍 😛😋My First Smoke/BBQ Was on a Kettle Doing Shoulder Roast that came out great. I Have Not Looked back in 15 years. One of my Favorites today.🤪✌
Those look amazingly good
I use my bottom vent wide open and adjust temps with the top vent. I've done it this way for years.
I've waited long enough. I just ordered a Malory grate.
I think I need to up my pepper on pork. It can be so rich that it needs that bite of pepper to offset the richness.
My absolute favorite cooking guy!!