Charcoal Grill Country Style Ribs
Country style ribs are the best of both worlds bringing you the well marbled meatiness of the pork butt and the incredible tenderness of pork ribs! Many see the Weber Kettle as a starter grill. Because of it’s relative low price and it’s durability, it is a good choice for a first grill or smoker. It’s versatility and the iconic flavor it produces makes it very attractive to seasoned grill masters as well! This episode is a no-frills guide for beginners for country style pork ribs! We will keep it very simple, just keeping to the basics.
Things to know:
What exactly are country style ribs?
They are meaty boneless cuts from the pork shoulder or loin which produce a tender, marbled, juicy and economical hunk of deliciousness!
How do you grill with charcoal for beginners?
1. Place the appropriate amount of charcoal in a chimney and light it.
2. Determine the method of cooking you are to use, arrange the charcoal as appropriate, place the cooking grate into position and close the lid.
3. Ensure the grill vents, or dampers, are open.
4. Wait 10 to 15 minutes as the grill heats up.
5. Oil the grates, clean the grate with a grill brush if necessary and oil again.
6. Place food onto the cooking grate.
How long do you let charcoal burn before cooking?
You should let charcoal burn for about 20-30 minutes before cooking (I do this in 2 steps). This ensures the coals are hot enough, have finished producing thick smoke and volatile organic compounds (VOCs), and have had time to heat your grill.
Do you leave the vent open on a charcoal grill when cooking?
This depends on what you are cooking and what method you are using. Typically the lower vent is fully open and the top adjusted as necessary, but there are exceptions.
Ingredients:
2-3 lbs country style pork ribs
Your favorite marinade or brine (we used Sweetwater Spice Company Apple Chipotle Brine)
Your favorite rub (we used Kosmo Q Killer Bee Honey Chipotle)
1. The night before the cook, place your country style ribs into a gallon sized ziplock bag, add your marinade or brine, seal the bag while squeezing out all of the air and chuck that puppy into the refrigerator overnight.
2. About an hour before you are ready to place them on the grill, remove your ribs from the refrigerator and generously season them with your favorite rub, then leave them out to come to room temperature.
3. Fill a 2 zone charcoal basket 3/4 full of charcoal briquettes, then transfer the briquettes to a starter chimney. Light a tumbleweed fire starter and place the chimney over it. Allow 15 minutes of the coals to be prepped.
4. Transfer the lit coals to the 2 zone basket, place the grill grates in the grill, place a chunk of your preferred wood (we used cherry) on the grill grate above the coals, ensure the bottom vents are full open and adjust the top vents to warm the grill to 300F with the lid on.
5. After 10 minutes of warming place the ribs on the grill, opposite of the coals. Place the lid on the grill ensuring that the vents are above the steaks.
6. Once the ribss have reached 155F internal, remove them from the grill and place them on a sheet of foil, wrap tightly in the foil, allowing them to rest for at least 10 minutes.
7. Remove the grill grates, transfer the coals from the 2 zone basket to the vortex accessory, place it in the middle of the grill and replace the grates. Allow the grates to heat up as the ribs rest.
8. Remove the ribs from the foil, apply your favorite BBQ sauce then place the ribs, directly above the coals and allow to sear for 1 minute. Flip and repeat until you are pleased with the crust.
9. Since they already rested once, there is no need to do it again. Serve and ENJOY!
Equipment used:
Uniflasy BBQ Whirlpool for Weber Kettle 22
ThermoPro TempSpike Plus: 600FT Wireless Meat Thermometer Bluetooth
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