Slow Grilled Bone-In Country Style Pork Ribs

Grilled slow for that fall apart tenderness of pulled pork, but you don’t need to cook a huge chunk of meat. Just follow these easy step by step photo instructions.

Editor’s Note: Originally Published May 28, 2012. Update with expanded discussion and updated photos.

I started with a pork rub and went with 100% indirect heat. A long and slow cooking using an endpoint of 200 degrees plus. Excellent for a cheap cut of meat.

My Rating:

Very nice. I’m saving a 5 for real pork butt. Because this is a mixture of different meat textures, it will be dependent on the exact cut you get.

Pro Tips: Recipe Notes for Slow Grilled Bone-In Country Style Pork Ribs

This is “the other” country style pork ribs to me. I frequently do boneless country style ribs, and this is a totally different cut.

The boneless is the tail end of a pork loin. It is very lean and cooks quickly.

The bone-in country style pork ribs are cut from the pork shoulder  (also called “Boston Butt”) and have cuts of bone from the scapula.

This meat is not lean but is variable because different muscles are included, but much of it is like the Boston butt. It must be cooked slow, or the results are terrible.

The Grill Setup

The grill needs to be set up similar to how we do pork butts. We want to do indirect heat with some smoke if possible.

If you know how to do this, great but I have a detailed post How To Set Up Your Gas Grill for Smoking and Low and Slow Cooking which covers all the details.

The Dry Rub

You can use the dry rub of your choice. If you don’t have one, I have included my standard pork dry rub. It will make way too much for this recipe. Use what you need and save the remainder for later.

You can use the dry rub of your choice. If you don’t have one, I have included my standard pork dry rub. It will make way too much for this recipe. Use what you need and save the remainder for later.

My Standard Pork Dry Rub: 1/2 cup dark brown sugar, 3 tablespoons kosher salt, 1 tablespoon chili powder, 1 teaspoon garlic powder, 1 teaspoon onion powder and 1 teaspoon pepper.

Give the ribs a nice coat of rub on all sides.

Cover with plastic wrap and refrigerate for a few hours.

Preheat grill to a stable temp of about 250 for indirect cooking.  An accurate surface thermometer is a must for this.  See How To Set Up Your Gas Grill for Smoking and Low and Slow Cooking if you need help with this. Clean and oil grill well.

Add the chips a few minutes before the meat.

Place the pork on the indirect side.

I had good smoke but it is OK if you don’t want to smoke. Flip about every 30 minutes until internal temp of 200. It took just under 3 hrs for me. The flipping may not be needed, but it makes me feel better.

Move to a plate and cover with foil for 10 minutes before serving.

Do you want more recipes from 101 Cooking for Two? Sign up for the newsletter and get all posts delivered straight to your inbox!

Pin Recipe

Print Recipe

Subscribe to Emails

Add a Comment/Question Add to Saved Recipes Go to Saved Recipes

3.72 from 7 votes

Grilled Bone-In Country Style Pork Ribs

Grilled slow for that fall apart tenderness of pulled pork, but I don't need to cook a huge chunk of meat. Just follow these easy step by step photo instructions.

Prep Time10 mins

Cook Time3 hrs

Total Time3 hrs 10 mins

Author: Dan Mikesell AKA DrDan

Course : Main Course

Cuisine : American

Keyword : Bone-in Ribs, country style ribs

Servings/Adjust Amount: 2 servings

2

Ingredients

• 2 bone in country style pork ribs - about 1 pound each
• 2 tablespoons Rub of you choice

A method of smoking if you want

US Customary - Metric

Instructions

• You can use the dry rub of your choice. If you don't have one, I have included my standard pork dry rub. It will make way too much for this recipe. Use what you need and save the remainder for later.

  My Standard Pork Dry Rub: 1/2 cup dark brown sugar, 3 tablespoons kosher salt, 1 tablespoon chili powder, 1 teaspoon garlic powder, 1 teaspoon onion powder and 1 teaspoon pepper.
• Give the ribs a nice coat of rub on all sides.
• Cover with plastic wrap and refrigerate for a few hours.
• Preheat grill to a stable temp of about 250 for indirect cooking. An accurate surface thermometer is a must for this. See How To Set Up Your Gas Grill for Smoking and Low and Slow Cooking if you need help with this. Clean and oil grill well.
• Add the chips a few minutes before the meat if you are using smoke
  
• Place the pork on the indirect side.I had good smoke but it is OK if you don't want to smoke.
• Flip about every 30 minutes until internal temp of 200. It took just under 3 hrs for me. The flipping may not be needed, but it makes me feel better.
• Cover with foil and rest for 10 minutes before serving.
  

Make it Perfect First Time and Every TimeDon't miss out, check the full post above. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.

Recipe Notes

Pro Tips:

1. DO NOT MIX UP bone-in and boneless country style pork ribs. They are totally different and should be cooked totally differently.
2. Low and slow is the only way to good results with this cut of meat.
3. Use the rub of your choice. I have included my standard pork rub. It will make much more than you need for this recipe. Seal tightly and save the extra for later.
4. Generally, for low an slow pork, I use a drainage pan. If you are only doing two, you can skip that.
5. 200 degrees is a good internal temperature for this or even a bit more.
6. Rest covered for at least 10 minutes before serving.

Nutrition Facts

Grilled Bone-In Country Style Pork Ribs

Amount Per Serving (8 oz rib)

Calories 490 Calories from Fat 144

% Daily Value*

Fat 16g25%

Sodium 880mg37%

Carbohydrates 12g4%

Protein 15g30%

* Percent Daily Values are based on a 2000 calorie diet.

Have a question or something not clear? Ask in the comments.

 

If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.

Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.

 

All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.

Originally Published May 28, 2012.