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, 1/2 teaspoon chili powder, 1/4-1/2 teaspoon cayenne pepper, 1/2 teaspoon dry mustard, 1/2 teaspoon garlic powder, and1/2 teaspoon onion powder. Leave the salt out if you brine.
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 but overnight is fine.
Rest at room temp while you preheat grill to 450-500 degree surface temperature. Clean and oil grill.
Place over direct heat and close lid. Flip about every 5 minutes and grill until internal temperature of about 145-150. About 20 minutes depending on 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.
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.
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