Contributed by Craig Jones: I love slow smoked ribs (and burnt ends), as much as the next guy. But sometimes, I do not have the time. That’s where country style pork ribs come to the rescue. You can serve these several different ways. In their rib cuts, cubed and sauced, or cubed and used as a sandwich filler. My favorite is to cube these up and eat them like burnt ribs with white bread and pickles on the side.
Your Favorite BBQ sauce
Cherry and Hickory smoking wood (or chips soaked in water for 30 minutes)
2 TBL brown sugar
1 TBL kosher salt
1 TBL paprika
3/4 tsp granulated garlic (or garlic powder)
3/4 tsp granulated onion (or onion powder)
3/4 tsp ground cumin
1/2 tsp freshly ground pepper
1/8 tsp cinnamon
1/8 tsp ground ginger
1 TBL vegetable oil
4 pounds country-style pork ribs (about 6 ribs total)
1. Light the grill and set up for medium high direct heat. Set GrillGrates on the grill to preheat.
2. Mix the brown sugar, kosher salt, paprika, garlic powder, onion powder, cumin, black pepper, cinnamon and ginger in a small bowl.
3. Lightly coat all sides of the country style ribs with the oil.
4. Rub the spice mixture on the ribs and let them stand for 5 minutes
5. At this point let’s get some smoke going.
If using a gas grill, wrap the wood chips in heavy-duty foil (or put wood pellets in the valleys of the GrillGrates) and poke larges holes in the packet and put on the grill. Cover and let the chips begin to smoke, about 5 minutes.
If using a charcoal grill, place one chunk of hickory and one chunk of cherry on the fire.
Grill the ribs with the lid closed over medium high heat (350 - 450) for 10 minutes a side for a total of 20 minutes cooking until thoroughly cook. The ribs will be slightly charred.
Brush the ribs with your favorite barbecue sauce and grill, turning once, until nicely glazed, about 5 minutes.
Move the ribs to a platter to rest and loosely tent with aluminum foil.
You can sever ribs as is or follow my recommendation
Hint from Craig: I love to chop these up into 1” cubes, toss in some more sauce and serve as is with white bread and dill pickles or a side of baked beans.