2bone in country style pork ribsabout 1 pound each
2tablespoonsRub of you choice
A method of smoking if you want
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.
DO NOT MIX UP bone-in and boneless country style pork ribs. They are totally different and should be cooked totally differently.
Low and slow is the only way to good results with this cut of meat.
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.
Generally, for low an slow pork, I use a drainage pan. If you are only doing two, you can skip that.
200 degrees is a good internal temperature for this or even a bit more.
Rest covered for at least 10 minutes before serving.
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