Want to smoke an easy “rib” dinner on a gas grill? Try this smoked pork recipe for country-style ribs. Country-style ribs, those meaty boneless “ribs” sold in grocery stores, are not really ribs, but rather part of the pork shoulder. A lot of folks don’t quite know what to do with them – they look good, but if you try to simply cook them like a chop, they will be too tough. I’ve found cooking them somewhere in between a chop and a rack of ribs, both in temperature and time, is what they need.
Because they have a fair amount of connective tissue, country-style ribs need time on low, indirect heat to get tender. On a gas grill, that means searing them directly on the grill for about 10 minutes per side, then turning off the burner underneath them and turning the other burner(s) down to low. On my two-burner Char-Broil® Commercial TRU-Infrared™, it’s a matter of placing the ribs on one side and turning that burner off. With a three or four-burner grill, you have a little more room to spread out. If you opt out of smoking the ribs, you can finish them by directly grilling over low heat instead of using smoke.
Total cook time was about three hours, but there will be some variation depending on the size and the amount of fat your particular ribs have. Mine for this recipe test were on the small side, but fairly fatty and with a lot of connective tissue – in other words the poorer ends of the shoulder. The payday, of course, is in the flavor. Seasoned with only freshly cracked pepper and kosher salt, and finished with a glaze, they didn’t last long.
I finished these ribs off in a whiskey-peach glaze with fresh peaches. Nothing beats a ripe summer peach, the kind that has juices running down your arm with every bite, but for other seasons peach compote works just fine. This smoked pork recipe is a surefire way to prepare country-style ribs with a breeze!
Once you have your country-style ribs smoked to perfection, why stop there? Any BBQ cookout just isn’t complete without a few hearty sides to serve up next to the star of the meal. Throw some potatoes on the grill for a creamy, grilled potato salad that will complement the smokiness of the pork. Pair with a few ears of fresh grilled corn, or for something a bit richer, grilled corn pudding. Finish things off with a bowl of vanilla ice cream topped with warm grilled peaches and you’ve come full circle.