Add the words “Memphis” and “pork” to “grilled” and “ribs.” It spells a classic with tasty heat. Try these Memphis Grilled Boneless Country Style Ribs today.
Last year I seemed to be on a “tour” of the South in my cooking. Well, it worked well then so I’m going from KC (see my beef brisket post) to Memphis. A drive I have done several times. But this time just for some great taste.
Almost a 5. Some great taste that is moist and tender.
Notes: I love boneless country style ribs. They are relatively small so you can get 2-4 servings depending on the size of servings. They are lean so healthier than many cuts and cook faster. What’s not to love? Many people are get confused with bone in country style ribs. There is NO relationship other than coming from a pig. Do not cook them the same.
Mix all rub ingredients well in a small container. I have made up extra rub and will just keep some around. It seems to be good for almost everything. Use the sauce you want but excellent with my Memphis BBQ sauce.
Trim ribs of any fat cap and cut the preexisting cross cuts about 3/4 of the way through. Place a large piece of plastic wrap. Rub both sides and groves with the rub.
Wrap tightly with plastic wrap and refrigerate for 1-4 hours.
Rest at room temp while you preheat grill on high for 10-20 minutes. Clean and oil grill. Decrease grill to medium and grill for until internal temp of 150 flipping about every 5-6 minutes. Total cooking time 20 minutes for me.
August 17, 2016