Rinse the ribs gently under cool running water in the sink and pat dry with paper towels. (See Notes)
Rub the country-style ribs with a dry rub of your choice, using your hands to press it onto the meat so it will adhere. Let them sit out on the counter while preheating the grill or for best results, cover the ribs with plastic wrap refrigerate for two hours or overnight.
Fire Up The Grill
Light a chimney full of charcoal. When the coals are lit and gray with ash, pour the coals into the grill and set up the coals for a two-zone fire for indirect heat — Preheat to 350 degrees F.
Grill The Country-Style Ribs
Place the ribs over direct heat on a clean and oiled grate. Grill until golden brown with a slight char on them, about 3 to 5 minutes (depending on size), then flip the ribs and char the other side for an additional 3 to 5 minutes.
When both sides of the ribs are charred, move them over to the cooler (indirect) side of the grill. Close the lid and allow the ribs to cook for about 20 to 30 minutes at 350 degrees F. Add charcoal and adjust the vents of the grill to maintain temperature.
After 20 minutes, check the temperature of the ribs with an instant-read thermometer. The thickest part of the ribs should read somewhere around 135 to 140 degrees F.
Move the ribs back over direct heat and baste them with warm barbecue sauce to caramelize them. It's important to pay close attention not to let the ribs get too charred and black. Double-check the temperature, which should be at 145 to 150 degrees F, before removing them from the grill.
Serve The Ribs
Tent with foil and allow the ribs to rest for at least 10 minutes before serving.
Notes
Rinse Meat or Not? I know there is a lot of controversy about rinsing meat. It's really about personal preference. However, in our opinion rinsing the ribs will help remove any bone shards that get stuck to the meat when cut.The BBQ Sauce: Ensure the barbecue sauce is warm when basting the ribs. Basting with cold sauce will cause the internal temp of the pork to drop and cause them to cook longer.
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