Get the best boneless country-style ribs ever, Memphis style, with these easy to follow step by step photo instructions. Try these moist and tasty grilled boneless ribs today.
Introduction
Add the words "Memphis" and "pork" to "grilled" and "ribs." It spells a classic with tasty heat.
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 many times. But this time just for some great taste.
My Rating
A nice lower 5 if you brine. Slightly less without a brine. Some great taste that is moist and tender.
🐖Boneless Pork Ribs
I love boneless country-style ribs. They are relatively small so that you can get 2-4 servings depending on the size of the servings. They are lean so healthier than many cuts and cook faster. What's not to love?
Many people are getting confused with bone-in country style ribs. There is NO relationship other than coming from a pig. Do not cook them the same.
I usually made up extra rub and just keep some around. It seems to be good for almost everything. Use the sauce you want but excellent with my Memphis BBQ sauce.
🧂The Brine
The brine is optional but highly recommended. Brining the ribs will help prevent most of the dryness associated with lean pork. Use 2 cups of water, 1 tablespoon salt, and 1 tablespoon brown sugar. Refrigerate for 1-4 hours then rinse well under running water before proceeding. Also, leave the salt out of the Memphis Rub.
♨️The Grill
The grill should be in the 450°-500° range. That is medium to a bit higher on most grills. You need to use a grill surface thermometer to get it right. Never depend on the hood thermometer.
For more details on grill temperature, please see A Beginners Guide to Grill Temperature on a Gas Grill.
🌡️Final Temperature
For many years, due to the fear of trichinosis which was a parasite found in undercooked pork, pork was cooked to 170° by common wisdom. However, with modern farming methods, that has not been a risk in the USA for decades.
The FDA went to a recommendation of 160° for a number of years. Then in 2012 went to the current recommendation of 145° with a 3-minute rest.
Taste and moisture wise, 145° is correct. There will be a little pink left in the pork at 145, and if you are like my wife who wants no pink, you will be more comfortable at 150° or even 155°. Please do not go over 155 for this cut or it will begin to dry.
📖Related Posts
A Beginners Guide to Grill Temperature on a Gas Grill - Get the right grill temperature all the time.
How to Grill Boneless Country Style Pork Ribs - My complete guide to grill this cut of meat.
Memphis Barbecue Sauce – A Wonderful Thing - The best BBQ Sauce for this recipe.
How to Grill Boneless Country Style Pork Ribs
30 Minute BBQ Boneless Pork Ribs
🖼️Step-by-Step Instructions
Trim ribs of any fat cap and cut the preexisting cross cuts about ¾ of the way through. Place a large piece of plastic wrap.
The brine is optional but highly recommended. Use 2 cups of water, 1 tablespoon salt, and 1 tablespoon brown sugar. Refrigerate for 1-4 hours then rinse well under running water before proceeding. Also, leave the salt out of the Memphis Rub.
Mix the Memphis Dry Rub: 2 tablespoon paprika, 1 tablespoon brown sugar, 1 tablespoon kosher salt, 1 teaspoon black pepper, ½ teaspoon chili powder, ¼-1/2 teaspoon cayenne pepper, ½ teaspoon dry mustard, ½ teaspoon garlic powder, and½ teaspoon onion powder. Leave the salt out if you brine.
Rub both sides and groves with the rub. Wrap tightly with plastic wrap and refrigerate for 1-4 hours but overnight is fine.
Rest at room temp while you preheat grill to 450°-500° surface temperature. Clean and oil grill.
Place over direct heat and close lid. Flip about every 5 minutes and grill until an internal temperature of about 145°-150°. About 20 minutes depending on the grill and the thickness of the meat.
In the last few minutes of grilling, you may wish to brush with the sauce of your choice. Rest for at least 5 minutes before serving.
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📖 Recipe
Memphis Grilled Boneless Country Style Pork Ribs
Tap to leave a Rating
Ingredients
- 1 slab country style boneless pork ribs
Dry Rub
- 2 tablespoons paprika
- 1 tablespoon brown sugar
- 1 teaspoon black pepper
- ½ teaspoon chili powder
- ¼ to ½ teaspoon cayenne pepper
- ½ teaspoon dry mustard
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 tablespoon kosher salt
Instructions
- Trim ribs of any fat cap and cut the preexisting cross cuts about ¾ of the way through. Place a large piece of plastic wrap. Rub both sides and groves with the rub.
- Optional Brine. Brining the ribs will help prevent most of the dryness associated with lean pork. Use 2 cups of water, 1 tablespoon salt, and 1 tablespoon brown sugar. Refrigerate for 1-4 hours then rinse well under running water before proceeding. Also, leave the salt out of the Memphis Rub.
- Mix the Memphis Dry Rub: 2 tablespoon paprika, 1 tablespoon brown sugar, 1 tablespoon kosher salt, 1 teaspoon black pepper, ½ teaspoon chili powder, ¼-1/2 teaspoon cayenne pepper, ½ teaspoon dry mustard, ½ teaspoon garlic powder, and½ teaspoon onion powder. Leave the salt out if you brine.
- Wrap tightly with plastic wrap and refrigerate for 1-4 hours but overnight is fine.
- Rest at room temp while you preheat the grill to 450°-500° surface temperature. Clean and oil grill.
- Place over direct heat and close lid. Flip about every 5 minutes and grill until an internal temperature of about 145°-150°. About 20 minutes depending on the grill and the thickness of the meat.
- The last few minutes of grilling, you may wish to brush with the sauce of your choice.
- Rest for at least 5 minutes before serving.
Recipe Notes
Pro Tips
- Deepen the cuts on the slab of ribs to increase the surface area for rub.
- Get the grill surface temperature correct.
- The brine is optional but highly recommended.
- DO NOT confuse the boneless version with the bone-in version of country ribs. The are totally different and not cooked the same.
TO ADJUST THE RECIPE SIZE:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition
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Originally published April 14, 2011. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Dan Mikesell
Ok, first the recipe. Wow what happened here... My excuse... this recipe as been edited several times with the addition of print buttons, Ziplist, rich snippets etc... Part the the original recipe is missing. Just gone. I have replace it with that I do now. The current Memphis rub is much better anyways, less sweet and just tastier. I have used it like this and it is really good.
Now the meat discussion. This recipe is written for what in the midwest is call "boneless country style pork ribs" they are not really ribs but the tail end of a pork loin that is cut in half and then scored into "ribs". It is generally more marbled than pork loin and does really well with this sort of recipe. This are not related to "bone in" country style pork ribs which are cut from the pork shoulder area and if cooked rapidly like this would be a disaster. These (the bone in) need the low and slow cooking of normal ribs (baby back etc)
The "Never Boil Ribs" applies to all ribs of any type and to this type of "ribs"also. "Parboil" is meat abuse.
Now the question of what is in your refrigerator... hammmm I don' know for sure. I'm unaware of any other type of boneless pork rib but if it doesn't look like the picture, call your butcher and ask what it is.
Dr Grillstein
All absolutely correct. I'm making them today. I never low and slow these. I did however marinate them in a "wet" mesquite for a little over 24 hours. They will cook about twenty minutes on a medium high gas grill. We agree with the " great for two" comment. The wife and I find these portions perfect. They are simple and full of flavor. Since it is spring and the asparagus is excellent right now I'll grill some of those as well. Along with a side of black beans and rice we are good to go!
DrDan
Hi Doc,
I do more wet rubs/marinades anymore. They seem to add a lot of flavors and almost act like a brine to some extent.
Thanks for the note.
Dan
Sarah
In the picture, it shows ground mustard and paprika, however, I don't see it anywhere in the actual recipe. Was the picture from a different recipe?
Also, after reading your "Never Boil Ribs" comment regarding "boneless ribs", I'm now confused as to what kind of cut of meat I have in my fridge. How do I tell the boneless ribs apart, as I really don't want to eat hockey puck-esque ribs.
Michael Russo
I see some recipes saying boil them for an hour then another couple hours on grill??? How is that possible
Dan Mikesell
Let's see how to say this... NEVER BOIL RIBS... yep that worked. You will find older recipes for "real" ribs like baby backs that call for boiling. This should never be done. Low and slow is how to cook them.
For there "boneless ribs" which are really the tail end of the pork loin so they are not really "ribs". Low and slow on a grill makes hockey pucks here. They are lean and should be cooked faster and a brine is always good. You can cook them slow in a "moist" method like sealed foil but not on a grill for several hours.
Dr Dan
The confusion (I believe) is that there are two cuts called country style pork ribs. There are from the butt (shoulder) end of the loin and are scored to make serving portions. The others are from the butt(shoulder or Boston Butt) area itself and are either with or without bone. I have never seen them in a slab. The loin type always comes this way. Very odd.
Chris
I've never seen a whole country style rib before, they've already been portioned when you get them around here. That's the same thing as a pork collar isn't it?
Dr Dan
Thanks. This cut is a great "cooking for two" cut. For you readers out there. Mary's blog is absolutely wonderful. If you ever need an idea for what to cook or how, she is a complete reference. Check it out in the blog list.
Mary at Deep South Dish
Fine looking ribs Dr. Dan!