Country Style Pork Ribs

I saw this recipe on Cook's Country the other day and as much as I am not a salt fan or a Country Style Pork rib fan, I decided to give it a try. It was a bit of work, but it did seem to make fatty pork ribs, much less so and also make them uniform, so they cooked evenly.

BBQ Pork Ribs
(Cook’s Country from America's Test Kitchen)

Cut 3 lbs of Pork Ribs to 5 inch size, taking out any fat you can reach.
Pound til they are ¾ in thick. Work from middle to ends.

Add Pork to:
2 cups of water and 1 Tb salt to brine for 30 minutes to an hour.

BBQ Rub

¾ cup Brown Sugar
2 Tbs Chili Powder
2 Tbs Paprika
1 Tb Dry Mustard
1Tb Onion Powder (I ground up minced onion in my grinder)
¾ Tea Pepper
¼ Tea Cayenne

Mix together and then put ½ of the spices away, to use to make the BBQ Sauce

Use the other half to coat each piece of meat, after brining, rinsing and drying the Pork.

BBQ Sauce

6 Tbl Ketchup
1 Tbl Cider Vinegar
½ Spice Mix

Mix together

Bring coated meat out to the grill (some wood chips (like mesquite) wrapped in an aluminum foil bag with holes punched in it, would add to the bbq)

Heat all flames and when ready, turn off the two where the meat is. After about 10 or so minutes turn the meat over and bring it to the hot side of the grill. Slather with BBQ sauce and cook for a few minutes. Turn again and slather the other side. Cook until internal temp is 145 degrees. They are done at this point.

Eat and enjoy