Ingredients
Method
- Prep. Trim excess edge fat. The fat will not penetrate the meat, so there is no reason to leave it on unless you like eating the fat.
- Dry brine. Sprinkle on the salt an hour or two before cooking. This process is referred to as dry brining.
- Dust 'em. Liberally sprinkle on Meathead's Memphis Dust (don't use a rub with salt if you dry brined in step 2).
- Fire up. Set up your grill for 2-zone cooking or fire up the smoker, and shoot for 225°F (107.2°C) in the indirect zone.
- Cook. Put the ribs on the indirect side of the grill and let them cook with the lid down. When they reach 125°F (51.7°C) in the center, paint both sides with sauce. Close the lid, and in about 5 minutes, paint both sides again. After another 5, move them to the direct heat infrared zone over the flame or coals, leave the lid open and stay right there. Watch them and when the sauce starts to sizzle and turn dark (don't let it burn), flip them and paint them again. Repeat. Please use a good digital thermometer to get them cooked properly to 135°F to 140°F (57.2°C to 62.8°C) in the center, max. We strongly recommend 135°F (57.2°C). It will be slightly pink, but it will be safe, and you will experience pork as it was meant to be.
- Serve. Plate and serve the country-style ribs.
Notes
About the sauce. You can use your favorite barbecue sauce, but we’ve tried them all and our favorite by far is this mustard based sauce. The combo works like peanut butter and jelly. Mustard and pork, especially smoked pork, is common throughout Germany and Eastern Europe (think hot dogs or Polish sausages).
About the salt. Remember, kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works.