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Easier Than A Whole Pork Shoulder – Smoked Country Style Pork Ribs

Byamazingfoodstv


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

  5. 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.

  6. 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.

  12. 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!!!

  20. 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.

  26. 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!

  28. 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.

  30. 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!

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