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.
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.
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 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 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.
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.
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.
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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Originally published April 14, 2011. Updated with expanded options, refreshed photos, and a table of contents to help navigation.