Let’s get some moist and tasty boneless pork ribs on the grill for this easy weeknight recipe ready in about 30 minutes.
Editor’s Note: Originally Published July 21, 2010. Last Updated June 1, 2018.
An update to one of my most popular posts Grilled Boneless Country Style Pork Ribs. While the cooking of the ribs is straightforward, many people are looking for a recipe that includes a rub.
So the people want a rib. So the people will get a rub. But I wanted a great rub but simple enough for the home griller. I’m assuming the hotshot griller is first: has a favorite rub and second: probably is not reading this since it is relatively easy.
A lower 5 as it stands. Add a brine and my Memphis Sauce, and you into sold 5.
What are Country Style Boneless Pork Ribs?
So let’s talk about what exactly are country style boneless pork ribs? There is a lot of confusion out there. They ARE NOT a boneless version of bone-in country style pork ribs. The bone-in variety is more like a slice of pork butt. They have lots of fat and need to be cooked low and slow.
The boneless country style pork rib is the tail end of a pork loin. So it is lean. This tail is cut down the middle and then scored into “ribs.” So unlike the bone in namesake, this needs to be cooked more rapidly, or you have a dried out dinner.
Recipe Notes for Grilled Country Style Boneless Pork Ribs with Simple Rub
Should we use smoke?
If possible, yes. I did smoke this with wood chips. I leave a cast iron smoking box on my grill and just throw on a cup of dry chips. To me, dry chips smoke a little faster and more intense but only last about 30 minutes. Just right for this sort of recipe.
Should I brine?
A brine is always good. To 2 cups of cold water, add 2 tablespoons salt and 2 tablespoons of brown sugar. Refrigerate for 1-2 hours. You must leave the salt out of the rub if you do this.
If there is a “fat cap” remove it and any membrane under it. The membrane will prevent the rub from adding any flavor.
Preheat grill to a surface temperature of about 450 which is medium-high on most grills. Clean and oil grill grates. Add wood chips when the ribs go on the grill.
While grill is heating, trim and cut ribs. Any solid fat can be removed. And be sure the “rib cuts” are about 50% through the ribs. You can add a brine at this point. See discussion.
Mix rub ingredients. Use 1/4 cup of the suggest rub and save remainder in an airtight container for future use.
Rub both sides with 1/4 cup of 8:3:1:1.
Place over direct heat with grill lid closed and flip every 5 minutes and grill until internal temp of 145-150. Total time about 20 minutes.
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Originally Published July 21, 2010.
Last Updated June 1, 2018.