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As many of you know, ribs are my favorite BBQ food to grill. I’ve made spare ribs, baby backs, beef ribs but I have never grilled country style ribs. This fatty cut is a perfect mix of lean light meat from the loin and rich dark meat from the shoulder. With only a few ingredients, country style ribs are simple, delicious and the perfect comfort food for fall.
For a savory alternative, check out Grilled Mustard Pork Loin. Perfect for those busy weeknights.
Table of Contents
Sear the grilled country style ribs first.
I kept the seasoning simple. Start by drizzling some Worcestershire sauce over the ribs. This will work as a binder for the seasoning. Next, coat the ribs on all sides with my All Purpose and Sweet BBQ seasoning.
Preheat the grill to a high heat and set it for dual zone cooking. Place the seasoned country style ribs directly on the grates and sear 2 minutes per side.
After about 8-10 minutes remove them from the grill and set in a foil pan.
How to create dual zone heat on grills
Dual zone heats are created differently depending on the type of grill you have.
- Gas grill: Turn the burners on one half of the grill. For indirect heat, place food on the opposite end.
- Charcoal grill: position the heated charcoal to one half of the round bowl. For indirect heat, place the food on the opposite end.
- Komodo style grill: use a plate setter that will deflect direct heat from the food on the grates.
Dad’s Seasonings
Must have grillin seasonings!
Slow Cook the ribs for tenderness.
Once you have seared the ribs, it’s time to coat them with butter, brown sugar, honey and your BBQ sauce of choice. I went with my go to Sweet Baby Rays for that sweet and tangy taste. Cover the aluminum pan with foil and put it back on the grill on the indirect heat side.
The grill temperature should be 300 degrees. This allows the ribs to cook slowly helping the meat to soften and tenderize.
Continue cooking the grilled country style ribs for 1-2 hours until they reach an internal temperature of 200-204 degrees and are probe tender. Remove the foil from the pan and cook for 10 minutes to thicken up that sauce.
Let them rest for 5-10 minutes and enjoy!
Frequently Asked Questions:
The great part about these is that there is no membrane! These are cut from the shoulder and are only called “ribs” because they look like them.
All my recipes can be replicated in the oven, stove top or gas grill. You do not need a big green egg or weber grill to replicate any of my recipes.
Similar Recipe Ideas:
Printer friendly recipe below:
Grilled Country Style Ribs
Ingredients
- 4 lbs Country style ribs
- 1/2 stick Unsalted butter
- 4 tbsp Worcestershire sauce
- 2 tbsp Dad's All Purpose seasoning
- 2 tbsp Dad's Sweet BBQ rub
- 1 cup BBQ sauce
- 2 tbsp Brown sugar
- 2 tbsp Honey
Instructions
- Use 2 tbsp Worcestershire sauce for the binder, and season all sides of the country style ribs with my All Purpose and Sweet BBQ seasoning.
- Preheat grill to 450 degrees and set up for dual zone grilling.
- Set the ribs directly on the grill grates and make sure to flip them every 2 minutes to create some char and crust on the outside.
- After about 8-10 minutes remove them from the grill and set in a foil pan.
- Add 2 tbsp Worcestershire, butter, brown sugar, honey and BBQ sauce and cover the pan with foil.
- Place the covered foil pan back on the grill on the indirect side at 300 degrees.
- Continue to cook them until they reach an internal temperature of 200-204 degrees and are probe tender, approximately 2 hours.
- Remove the foil from the pan and cook for 10-15 minutes to allow the sauce to thicken up.
- Let them rest for 5-10 minutes and enjoy!
Nutrition
Check out the Recipes Page for other tasty ideas!
Good stuff love all your cooking.
It was great. My family loved it.
That’s awesome! Thanks for sharing.
Perfect
Made it for a family cook out they were amazing
A little tricky keeping the temps consistent using wood but ribs came out delicious! Thanks for the recipe.
Excellent Recipe, thanks so much!
One question: do you cover the aluminum pan at first or any time? I grilled on the outside grill to sear, then brought the ribs inside to the oven; since it’s still cool up here where I live. I un-covered the pan at 30 minutes; so there was still BBQ sauce at the bottom. I will write back after dinner and take a picture! My husband and I are So looking forward to these ribs
Yes, you should cover the ribs with aluminum foil. It helps steam the ribs to make them extra tender.
Tender awesome ribs
Awesome!